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.
Watch these chocolate videos next:
• The ancient Mayan tradition of chocolate making
• Who grows the cocoa in your chocolate bar?
• How Do They Put the Centers in Chocolates?
• How To Make Fake Poo, a mini psychology experiment
• Dinara Kasko’s incredible edible geometric cakes
Bonus: How to Make 29 Handmade Pasta Shapes With 4 Types of Dough.
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