New Bon Bon Mold

Since making the chocolate bon bons out of the chocolate cake and chocolate buttercream icing, I've tried other combinations. I still haven't tried a red velvet and cream cheese icing one yet, but it's on the list of things to attempt. To hopefully make the bon bon creation process easier, I ordered some bon bon candy molds to try out. I wouldn't say it took less time to make the bon bons this way, but it caused fewer headaches.

I really don't enjoy the whole dipping in chocolate thing, so I was looking for something different to try. What I did with the molds was paint the chocolate on the mold first, let it set up, then put the filling in a zip top bag. After cutting a small corner off of the bag, I piped the filling into the molds. After that, I simply had to drizzle a little chocolate on the "bottom" surface to seal the filling in.

Previously, what I had to do was chill the filling, roll it into small balls, chill it more (cold enough to stand up to the melted chocolate, but not cold enough to freeze), dip the balls in melted chocolate and then make sure that enough chocolate dripped off that it wouldn't pool on the parchment paper when I set it down. It's a pain. To make things worse, if I did freeze the filling balls before I dipped them, there was provably a 50% or better chance that the chocolate coating would pop or crack open as the center warmed up because this filling apparently shrinks when frozen. As it warmed up, it would swell and break the chocolate coating open. I don't have that problem with the mold method, so I'm sticking with them. You also get that pretty finished effect and the cool little swirl on top without trying.