• Hana Kovac

Homemade Chocolate Bonbons (paleo, vegan)



Bonbons just sound soo French. Did you know, that the first reports of bonbons come from the 17th century, when they were made at the French royal court? The name bonbon arose from the reduplication of the word bon, meaning 'good' in French. A wonderful gift for Valentine's day!


Chocolate Ganache Bonbons


Ingredients:


5 oz/ 140 grams dark chocolate (70% or higher)

1 tbsp coconut oil

1/3 cup coconut milk

2 tsp grass fed gelatin or 1/2 gelatin sheet

2 tbsp maple syrup


Directions:


1. Temper the chocolate, then stir in the coconut oil. Pour half of the melted chocolate into a separate bowl with the coconut milk, gelatin, and maple syrup, and gently whisk it all together until smooth.

2. Cover and chill in the fridge/freezer until solid (about 2 hours in the fridge or an hour in the freezer).

3. Use a round tablespoon to scoop out chocolate ganache balls. You can use your hands to shape them into smoother rounds. If you prefer, dip the ganache balls in the other half of the melted chocolate to coat, and then place on a parchment-lined sheet to harden. If you wish, roll in raw cacao.


Blueberry Chia Jam Chocolate Bonbons


Ingredients:


5 oz/ 140 grams dark chocolate (70% or higher)

1 tbsp coconut oil

2/3 cup blueberries, thawed from frozen

2 Tbsp chia seeds


White chocolate:


½ cup cacao butter

½ cup cashew nuts

1 teaspoon vanilla extract

1 tablespoon raw honey or 3 tablespoons maple syrup

pinch of salt


Directions:


1. To make the chia jam, puree the blueberries, then stir in the chia seeds. Cover, place in the fridge, and let sit for at least an hour.

2. Temper the chocolate then stir in the coconut oil. Brush a coat of chocolate onto the inside of your chocolate molds or mini cupcake tin using a paintbrush. Be sure to coat the bottom and sides of the mold in a somewhat even layer. Place the mold in the fridge or freezer to harden.

3. Remove the mold, then spoon in a teaspoon of the chia jam into the center of each mold. Leave some space around and on top of the chia jam to be filled in with chocolate.

4. Prepare the white chocolate. Melt cacao butter, add remaining ingredients and blend until smooth.

5. Remove the mold from the freezer, top with white chocolate. Let harden. Spoon enough white chocolate into the molds to fill the space on the sides of the chia jam, and to create a thick layer on top of it to seal the filling in. Place in the fridge/freezer to cool.

6. Once hardened, remove from the fridge and pop the chocolates out of the mold.


Almond Chocolate Bonbons


Ingredients:


5 oz/ 140 grams dark chocolate (70% or higher)

1 tbsp coconut oil

almonds


Directions:


1. Temper the chocolate, then stir in coconut oil.

2. Fill in half of the molds with chocolate. Place the mold in the fridge or freezer to harden.

3. Remove the mold, put an almond on top. Put into fridge.

4. Pop the chocolates out of the mold once solid.


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