How to Pipe Spheres in Your Molded Bonbons

To make your bonbons truly memorable, focus on what’s on the inside, not only on the shells.

Imagine slicing through a bonbon and revealing a beautiful cross-section with distinct layers.

It’s the perfect way to make anyone excited about tasting your chocolates, right?

How to pipe spheres in your molded bonbons

One of my favorite ways to create bonbons that are visually striking “inside-out” is by piping a small sphere at the center of one of the fillings.

You can see it in my millefeuille bonbon in the picture above: the caramel forms a beautiful circle right in the middle of that brown sugar marshmallow. And when you cut the bonbon, it oozes out. Just perfection.

Piping spheres in your bonbons is just a matter of playing with the densities of your fillings.

What you will need

You will need a lighter filling, like a ganache or marshmallow. Then, you will need a denser one, such as a fruit compote or soft caramel. Now, simply:

Pipe your light base into the shells.
Then, insert the tip of the piping bag with the soft caramel or compote in the center of the lighter filling and squeeze.
The denser fillings will magically “spherify.”

This technique can also be the perfect excuse to experiment with the colors of your fillings.

You can’t do much to change the color of milk and dark chocolate ganaches; that’s true.

But add a cassis compote or a raspberry caramel sphere, and all of a sudden you’ll be making your bonbons thrilling to both eat and look at!

Use this trick and let me know how it goes.

-Melissa

P.S. If you’d like to watch a recipe where I use this technique, you can check out my Lemon and Cassis Dessert Bar Recipe here.