Name: Coating
Ingredients: Fillings for chocolate bonbons, undercoated; Tempered chocolate

Dipping a chocolate bonbon involves enclosing a filling such as ganache, caramel, pâte de fruit (fruit jelly), and so on in a fine layer of tempered* chocolate. This technique helps preserve the filling, adds a crisp texture, and enhances the chocolate taste.

Ingredients

Tempered chocolate
Fillings for chocolate bonbons, undercoated

Vegetarian
Chocolate
Gluten-free

Method

Place the undercoated side of the bonbon on the tines of a dipping fork and dip it in the tempered chocolate. Lower the tines into the chocolate to immerse it completely. Use the fork to retrieve the bonbon, and dip it in three or four times to create the suction that will prevent an overly thick layer of chocolate from forming.

Scrape the dipping fork against the edge of the mixing bow

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Coating

Ingredients

Method

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