Chocolate Baskets and Bonbons
How to make chocolate cups (capsules) using paper bonbon liners, melted chocolate and a paintbrush, then fill them with ganache, cream, candied fruit or nuts.
Ingredients
| — | melted chocolate (dark, milk or white) |
| — | paper bonbon liners |
| — | filling: ganache, cream, whipped cream, candied/caramelized fruit and nuts |
Instructions
To make the chocolate capsules you need paper bonbon liners, a little melted chocolate and a paintbrush. You can buy bonbon liners from the larger supermarkets, and the chocolate is your choice - dark, milk or white.
- First melt the chocolate over a water bath (bain-marie). Remember the basic rules you must follow when melting chocolate:
- The water must never come to a boil.
- Do not put the chocolate in a metal container.
- Be careful that no water gets into it. You can of course melt chocolate in the microwave too, but you must be very careful - the danger of it burning is great. You must set the microwave to minimum power. I sometimes even use the defrost function for this purpose. But to be safe, melt it over a water bath.
- Then brush chocolate (using the paintbrush) onto the inside of the paper capsules and let them harden. Apply another layer of chocolate and again let them harden. If in the meantime the melted chocolate has begun to set, warm it slightly over the water bath.
- Do not put the coated capsules straight into the fridge, but leave them to set first at room temperature. After that you can put them in the fridge and store them there until you decide to fill them. Personally I don't keep them in the fridge, neither the capsules nor the finished bonbons.
- Once the chocolate has hardened well, carefully peel off the paper cup.
- If you like, you can put a little candied nuts or orange peel on the bottom of the coated capsules. Do this while the chocolate is still liquid so they can stick to it.
- Fill the finished chocolate capsule with chocolate, ganache, cream, whipped cream, candied or caramelized fruit and nuts, etc. The filling is a matter of imagination. I filled my bonbons with a little leftover ganache from the hazelnut roll recipe. There is another way - first fill the bonbons with filling, leave them to set and only then peel off the paper capsules.
These ones are brushed with white chocolate and a brown filling. There really are many variations. Use your imagination. Enjoy!