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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Submitted by peter p on Wed, 02/22/2023 - 13:36
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?
Submitted by Miranda K - Ch… on Wed, 02/22/2023 - 15:51
In reply to Hello, thanks for the great… by peter p
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: https://www.chocolate-academy.com/en/learning/free-tutorials/molded-bon…
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!
Submitted by Denise Rodriguez on Mon, 03/21/2022 - 22:13
Cannot open the closing part of the chocolate bon bons. Doesn't have the play icon
Submitted by Miranda K - Ch… on Thu, 03/31/2022 - 21:32
In reply to Cannot open the closing part… by Denise Rodriguez
Thanks for the feedback, Denise! We've fixed the problem, and you should be good to go now.