Salted mayonnaise bonbon. Just a single one, in a batch of otherwise normal bon bons. Office tradition of bringing snacks to include a "trick" treat, similar to how on halloween I made caramel apples, and one caramel red onion.
Oh man would I love an old fashioned bonbon. I always seem to have a lot of jams and preserves around the holidays, so that's probably what I would mostly put in the bonbons.
Caramel Pecan for me! Also I have a question... If I buy good quality chocolate chips, like Guittard or Ghiradelli, do I need to temper them to use in molds, or are they already tempered? Thank you so much for all your great tips!
Good quality chocolate is temperd when you buy it, but when you melt it, it has to be tempered again to use in the mold. Otherwise it won't come out very easily. Hope this helps
What’s the advantage of sunflower liquid lecithin over soy liquid lecithin? Apart from being organic & soy free. Would you use it, or Polysorbate 80 in nut butters? There’s a lot of native nuts you never heard of in Brazil, and I really want to make pastes with them (consider this my entry).
Sunflower lecithin and soy lecithin are interchangeable. We like to offer the option for people who have soy allergies, and have preferences towards organic. We prefer lecithins in nut butters because polysorbate 80 has a naturally bitter flavor that may come through in a nut butter.
chopped raisins and pecans in a nice cream or nougat
Yum!
Hi Janet, congrats on winning this week's giveaway! Please reach out to us through service@modernistpantry.com to claim your sunflower lecithin!
@@Modernist_Pantry Wow! Thank you - I am writing an email now.
Salted mayonnaise bonbon. Just a single one, in a batch of otherwise normal bon bons. Office tradition of bringing snacks to include a "trick" treat, similar to how on halloween I made caramel apples, and one caramel red onion.
🤣 that sounds hilarious
I can't wait to make bon bons for christmas presents! Thank. you!
Hope you enjoy!
I’d love that old fashioned bon bon recipe. Until that happens I’d do a Bourbon/Saint Elizabeth’s dram with a Luxardo cherry in the middle!
Here is the recipe: blog.modernistpantry.com/recipes/tempered-chocolate-bon-bons/
Rum mousse and dark chocolate ganache would be my best bonbon.
Yum!
Oh man would I love an old fashioned bonbon. I always seem to have a lot of jams and preserves around the holidays, so that's probably what I would mostly put in the bonbons.
Sounds good!
I was going to say Scotch whisky until Scott went ahead and used it. I love orange with chocolate, so maybe a blood orange curd with candied zest.
Also a great idea!
I’d love that Old Fashioned recipe!
I’d like to make an old favorite, Grand Marnier bon bons. 😋
Great idea!
Orange milk chocolate ganache. Thank you for the chance at this. 💛
You are so welcome!
Mildly obsessed with making nut butters at the moment, so I'd probably try hazelnut, pistachio, sesame and almond.
Would work amazing with all of them
Little did I know that this ingredient is key to the success of molded chocolates
Knowledge is power! 💪
White chocolate shell with a peach cobbler filling
Yum!
Let's fill them with bourbon and Irish cream!
Yes please!
Suggestion for bon bon. Hazelnuts
Classic!
I would use your invertase and make a mint filling.
yummy! coffee and caramel!
Oh yes!
I'd add my favorite peach BBQ Sauce.
Sounds great!
I'd like to make a filling of tart cherries and ice wine.
Ooooooh! Love that idea
I would like to make a smoked vanilla caramel bonbon.
Oooh! Smoked bonbons
Lemon curd and a cherry
Yum!
Caramel Pecan for me! Also I have a question... If I buy good quality chocolate chips, like Guittard or Ghiradelli, do I need to temper them to use in molds, or are they already tempered? Thank you so much for all your great tips!
Good quality chocolate is temperd when you buy it, but when you melt it, it has to be tempered again to use in the mold. Otherwise it won't come out very easily. Hope this helps
What he said! 😉
I would like to put a date/rice crispy/coconut combo.
That sounds yummy!
What’s the advantage of sunflower liquid lecithin over soy liquid lecithin? Apart from being organic & soy free. Would you use it, or Polysorbate 80 in nut butters? There’s a lot of native nuts you never heard of in Brazil, and I really want to make pastes with them (consider this my entry).
Sunflower lecithin and soy lecithin are interchangeable. We like to offer the option for people who have soy allergies, and have preferences towards organic. We prefer lecithins in nut butters because polysorbate 80 has a naturally bitter flavor that may come through in a nut butter.
Does sunflower lecithin increase shelf life of chocolate ganache , and how many days it last if lecithin added
It will, but there's no one size fits all answer to this.
I never made bon bons. I would just experiment and see what I could come up with.
We fully support experimentation!
Rum.....yes, I think rum !
Rum does sound great!
I would like it to be filled with peanut better and jelly
Yes that was delicious!
Too much noise in the background. Editor, please!