Guide to Enrobed Bonbons & Framed Fillings
Guide to Enrobed Bonbons & Framed Fillings
An enrobed bonbon or enrobed praline is simply a chocolate confection dipped in couverture or run through an enrobing machine to coat it in a thin layer of chocolate. They come in a variety of shapes with a myriad of filling options, but here, we’ll focus on bonbons made using framed fillings, one of the most cost-efficient options for chocolatiers. In the videos below, Chef Russ Thayer will guide you through each step of creating enrobed bonbons, from choosing a frame for your filling to dipping the cut squares of ganache. We’ve even got some tips and tricks for decorating your bonbons for visual variety and a polished, professional look.
Framed Fillings 1: Types of Frames
You have several options when it comes to frame size and material. What are the advantages and disadvantages of each one?
Framed Fillings 2: Preparing the Foot
The foot is a very thin layer of chocolate on the bottom of a framed filling that keeps the ganache from sticking to a guitar cutter and, later, to a dipping fork or enrobing belt. It creates a barrier between the filling and the coating, ensuring a smooth, flat surface.
Frame Fillings 3: Casting the Filling
You’ve created a well-emulsified ganache from a trusted, balanced recipe, but don’t relax just yet! Chef Russ shows you how to transfer your ganache to the frame neatly and efficiently for quick production and the highest yield.
Framed Fillings 4: Cutting the Filling
Cutting a filling with a confectionery guitar is not difficult, but it does require a methodical approach and attention to detail. Watch as Chef Russ guides you through this dance with many steps.
Enrobing by Hand
In a high-volume setting, enrobing by machine is best, but that might not be practical for you. See how to dip ganache by hand to create beautiful pralines.
Enrobing by Machine
An enrobing machine can be a game-changer for your chocolate business. Chef Dimitri Fayard walks you through the basics of coating enrobed bonbons using a machine.
Best Chocolates for Enrobing
Our Chefs recommend couvertures with a 3-drop fluidity for enrobing. Here are some of their favorites.
Decorating Tips and Tricks
Take the next step in your enrobed bonbon journey with some tips and tricks for decorating them.
