Bonbons are bite-size confections with hard chocolate shells and soft interiors. And they’re not only tasty treats; they’re treats for the eyes, too. With a kitchen full of equipment and pro skills for tempering chocolate, chocolatier Michael Laiskonis demonstrates how these exquisite chocolate candies are made.
Laiskonis is the Creative Director of New York City’s Institute of Culinary Education. Layer upon layer, he builds these five different gourmet bonbons for Bon Appétit: White Peach Melba, Palet d’Or Ganache, Hazelnut Crunch Bar, Bourbon Truffle, and Chocolate Nougat.
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