Bonbons, pralines, truffles – By adding our flavours and food colours to the filling of bonbons, the sugar paste of pralines and the chocolate base of truffles, we create unique little masterpieces rich in flavours and colours for every housewife’s kitchen.

The truffle bonbon is a truly elegant and delicious dessert, perfect as a gift for special occasions or simply as a treat. Here is a detailed recipe for making truffle bonbons:

Ingredients:

For the truffle filling:

200 g dark chocolate (70% cocoa is best)

100 ml cream

30 g butter

20 ml of MaxAroma Konyakmeggy Flavour

For chocolate coating:

300 g dark chocolate pastille

Any silicone bonbon mould

Preparation:

1. Preparing the truffle filling:

Crush the dark chocolate and place in a heatproof bowl. Heat the cream in a small saucepan over medium heat until hot but not boiling. Pour the hot cream over the chopped chocolate and leave to stand for 1-2 minutes to melt the chocolate, First add the cream and stir, then add the butter and MaxAroma Konyakmeggy flavouring and mix thoroughly. Allow the mixture to cool at room temperature, then place in the fridge to set and become a mouldable consistency (about 1-2 hours).

3. To prepare the chocolate coating:

Melt 2/3 of the dark chocolate pastilla over steam, ideal temperature 45°C, then remove from steam and add the remaining 1/3 of the pastilla. Stir until the chocolate is completely melted. The warm chocolate meets the cold chocolate, tempering the chocolate.

Wash the bonbon mould and wipe dry thoroughly. Using a small spoon, add chocolate to each mould, then rotate the mould until the mould walls are chocolate all over. Turn the mould upside down and pour the excess chocolate out of the moulds and use a spatula to pull the excess chocolate off the top of the mould. Place the mould in the fridge to allow the chocolate to set.

Remove the truffle from the fridge and mould into balls of the same size as the mould, but slightly smaller. Place the balls in the moulds that have been filled with the chocolate. Reheat the rest of the chocolate over steam and pour it over the mould so that the bonbons have a base. Shake several times to make sure the chocolate gets all the way in. Use a spatula to pull the excess chocolate off the mould. When they are bulging, turn them out of the mould.

It wasn’t hard to make this bonbon, was it? Enjoy your meal!