Molded Bonbons: Closing the Molds

The bottom of a bonbon should be as smooth and shiny as the top! Learn to properly seal and finish your bonbons.

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Hello, thanks for the great video.
I spread the chocolate and then I vibrate the mold. Yet after I scrape empty spots (holes, bubbles) arises in the bonbons' lids. Happens when using a tempering machine too. Any ideas on what I can change?

Hi, Peter. I'm sorry to hear you're having trouble. My thought is that the bottom layer of your shells is too thick and/or that there is something about the way you've filled the shells or the type of filling you use that is trapping a bit of air.

This video about closing the molds is actually part of a series of videos about molded bonbons. There is one about filling the molds that you may find valuable:…

The other possibility is that you are using a couverture that is a little too thick for your project and you need to choose one with a higher fluidity, or your couverture is over-crystallized. You may want to take a look at these videos as well:……

If that doesn't solve your problem or you have further questions, don't hesitate to get in touch!

Cannot open the closing part of the chocolate bon bons. Doesn't have the play icon