You and I can agree that we spend a lot of time talking about bonbons here.
And yet, I have never told you about my favorite bonbons!
Not the ones I’ve made, but the ones I look forward to eating (when I’m on the other side of the equation and become a chocolate lover instead of a chocolatier).
I think it’s fair to start with my bonbon preferences, which can be summarized in two points:
1. I like bonbons that are daring, inventive, well-balanced, but most importantly, delicious.
2. I rarely buy a bonbon based on the way it looks.
It goes without saying that I’ve tried carefully decorated bonbons with traditional flavor profiles that are delicious, and my preferences are, by no means, what you should like.
I just wanted to be transparent about the bonbons I tend to gravitate towards, just in case that’s something you enjoy too!
After this short disclaimer, let’s get into it:
A legend, and with good reason. I love Patrick Roger’s bonbons because their flavors are daring. He explores using vegetables in his marzipan flavors, and his flavor pairings always stand out. His lime caramel bonbon is my go-to bite when I visit Paris, and it has inspired me to create my own version.
His style is bold and elegant, and his reinterpretation of the classics is hard to beat!
Unfortunately, Ramon’s store is closed, but I love his approach to flavors. He is my favorite chocolatier in the US, probably because he is also a culinary chef. This means his bonbons often include savory references, which makes every bite interesting and balanced. As an example, some of the molded bonbon recipes he recorded for our school are:
Corn tortilla;
Whisky and pecan; and
Yuzu, yogurt, and sesame. So cool!
If you’re looking for a traditional bonbon, this is the one. By traditional, I mean perfectly enrobed bonbons that usually highlight dark, white, or milk chocolate in their purest form. These bonbons are irresistible.
Pierre Hermé needs no introduction. He excels at macarons, of course.I have always loved his enrobed bonbons, but I recently tried his chocolate bars, and they were crazy good! Especially the Pistachio Orange Blossom one. Another heavy hitter from the maestro himself.
You and I can agree that we spend a lot of time talking about bonbons here. Phillip is a good friend who I have always admired.
Beyond Baking is one of my favorite cookbooks, but his chocolates deserve the same praise! His collection of chocolate bars, inspired by flavors from cities he loves (Paris, London, Beirut …), is breathtaking!
What are some of the best chocolates you’ve tried? Help me expand my list.
-Melissa
*Photo by Patrick Roger
