Cherry and Pistachio Enrobed Bonbons
  • Long shelflife
The intense dark chocolate balances the sweetness of the three layers.
The intense dark chocolate balances the sweetness of the three layers.
Shelf life:
60 Days
Room Temperature
Containing: 4 Components
Demonstration video<span>Cherry and Pistachio Enrobed Bonbons</span>

Crispy Bottom Layer

Ingredients: Crispy Bottom Layer

  • 250 g
    Callebaut Hazelnut Praline (PRA663)
  • 60 g
    Caramelised Pistachio

Preparation: Crispy Bottom Layer

  1. Mix together the milk gianduja and the pistachios.
  2. Pour the preparation onto parchment paper and cover with a second sheet.
  3. Using a rolling pin, roll it down to 1.5 mm (0.60”) thick.
  4. Place into the refridgerator until hard enough to be cut.
  5. Place a frame on the gianduja and pistachio layer and use it as a stencil to cut the inside of this square.
  6. Leave at 18-20°C (64-68°F).
  7. Using a damp towel, attach a plastic sheet to the metal tray and remove the air bubbles.
  8. Pour precrystallized dark chocolate onto the metal tray and spread it out evenly using the scraper to create a thin layer. This will be the foot of the bonbon.
  9. Immediately place the gianduja and pistachio square on top of the chocolate layer to stick them well together.


  • Metal Tray
  • Knife
  • Scraper
  • Bowl(s)
  • Parchment paper
  • Mixing bowl (s)
  • Melting kettle or automatic tempering machine
  • Rolling pin
  • Damp Towel
  • Plastic Sheets
  • 17 cm x 17 cm x 8 mm frame
  • Spatula(s)

Pistachio Almond Paste

Ingredients: Pistachio Almond Paste

  • 20 g
    unsalted butter
  • Q.S.
    icing sugar
  • 25 g
    Callebaut Pure Pistachio Paste
  • 350 g
    100% Almond Paste

Preparation: Pistachio Almond Paste

  1. Using the hook in the tabletop mixer, mix the almond paste and the pistachio paste together.
  2. Add the unsalted butter and continue mixing on low speed until all the ingredients are well incorporated and coming together. The bowl should be completely clean.
  3. Turn the dough out onto parchment paper and knead by hand to finish forming the dough.
  4. Add a little bit of icing sugar and cover with a second sheet of parchment paper and then roll down the dough to 4-5 mm (0.16” - 0.19”) thick. Remove the parchment paper. You can use a frame or a ruler to make sure that the thickness is even.
  5. Use the same frame as for the Gianduja and pistachio layer and cut it out using a knife.
  6. Use a heat gun to slightly melt the surface of the crispy bottom layer, and immediately stick the pistachio almond paste onto it.
  7. Use a ruler to make sure it covers the entire surface of the crispy layer.
  8. Let set at 18-20°C (64-68°F).


  • Metal Tray
  • Knife
  • Bowl(s)
  • Parchment paper
  • Mixing bowl (s)
  • Heat gun
  • Ruler (s)
  • Rolling pin
  • Tabletop mixer
  • 17 cm x 17 cm x 8 mm frame
  • Hook Attachment
  • Spatula(s)

Cherry Fruit Paste

Ingredients: Cherry Fruit Paste

  • 180 g
    Sugar #1
  • 40 g
    glucose syrup DE 38
  • 220 g
    Sugar #2
  • 4 g
    yellow pectin
  • 3 g
    Tartic acid solution (1:1 cream of tartar + water)
  • 175 g
    cherry purée

Preparation: Cherry Fruit Paste

  1. Heat the cherry purée and the glucose syrup together.
  2. Once the glucose syrup has completely melted, add the first quantity of sugar.
  3. Use a whisk to mix the second quantity of sugar and yellow pectin together. This will prevent lumps from forming.
  4. Then gradually add the mixture into the cherry purée preparation while continuously stirring.
  5. Cook to 107°C (225°F).
  6. Once at 107°C (225°F), add the tartaric acid solution and continue mixing.
  7. Pour into the frame, over the pistachio almond paste and let cool down to 18-20°C (64-68°F).


  • Cooktop
  • Saucepan
  • Stamp (s)
  • Whisk
  • Thermometer
  • Bowl(s)

Cutting and Enrobing

Ingredients: Cutting and Enrobing

Preparation: Cutting and Enrobing

  1. Once the filling has set enough, use a knife to remove the frame.
  2. Using a guitar cutter, cut into 30 mm (1.2”) x 30 mm (1.2”) squares.
  3. Enrobe in precrystallized dark chocolate using the automatic enrobing machine. You could also use a melting kettle and a dipping fork.
  4. Mix the gold powder together with pure alcohol and use the bottom side of a piping tip to decorate the bonbons.
  5. Finally, let the bonbons set at 18-20°C (64-68°F).


  • Metal Tray
  • Knife
  • Parchment paper
  • Melting kettle or automatic tempering machine
  • Guitar cutter
  • Dipping fork
  • 25 mm (0.95") piping tip

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges