Log in
Banana Chocolate Bonbons (Chocolatier Style)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Banana Flavoring
Author:
Dolce Flav
Servings
24
Prep Time
30 minutes
Cook Time
10 minutes
To create these gourmet banana chocolate bonbons, you’ll begin by tempering high-quality chocolate and coating each cavity of a bonbon mold. The banana cream filling is made on the stovetop by mixing butter, white chocolate, cream, and Banana Flavoring until smooth. After piping the filling into the chocolate shells, the bonbons are sealed with a chocolate layer and chilled until firm. Once unmolded, the finished bonbons boast a glossy professional finish with a rich banana flavor and smooth, creamy center.
Ingredients
For the Chocolate Shell
-
12 oz high-quality dark or milk chocolate, chopped
-
Optional: cocoa butter coloring for decoration
For the Banana Cream Filling
-
4 tablespoons unsalted butter
-
½ cup white chocolate chips
-
¼ cup heavy cream
-
1–2 teaspoons Banana Flavoring / Banana Cream Flavoring
-
1 tablespoon powdered sugar
-
A pinch of salt
Directions
Temper the chocolate using the seeding or microwave method: melt ⅔ of the chocolate, then stir in the remaining ⅓ until glossy and smooth. Proper tempering ensures your bonbons have a crisp snap and shiny finish.
Pour the tempered chocolate into each cavity of your bonbon mold, tap gently to remove air bubbles, then flip the mold upside down to drip out excess chocolate, forming thin, even shells.
Scrape the top clean and place the mold in the refrigerator for 10 minutes to set.
2. Make the banana cream filling
Melt butter and heavy cream in a small saucepan over low heat.
Add the white chocolate chips and stir until fully melted and smooth.
Mix in the Banana Flavoring, powdered sugar, and salt. Taste and adjust the banana intensity as needed.
Let the filling cool slightly until thickened but still pipeable.
3. Assemble the bonbons
Pipe the banana cream filling into each chocolate shell, leaving a small gap at the top to avoid overflow.
Cover with a final layer of tempered chocolate, ensuring each cavity is fully sealed.
Scrape the excess chocolate clean, then refrigerate for 30–45 minutes until fully set.
Unmold the bonbons, revealing glossy, smooth chocolatier-style banana bonbons.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Why temper the chocolate?
Tempering gives the shells a shiny finish and prevents melting when handled.
2. Can I use milk chocolate instead of dark?
Yes! Milk chocolate pairs beautifully with banana flavor.
3. How strong is Banana Flavoring?
Start with 1 teaspoon and adjust. Flavorings are concentrated, so a small amount adds big banana aroma.
4. Can I use real bananas in the filling?
Not recommended—fresh bananas add moisture and shorten shelf life. Flavoring gives a cleaner, stable result.
5. Can I decorate the shells?
Yes! Spray cocoa butter, splatter colored cocoa butter, or drizzle chocolate for a professional look.
6. My filling is too thin—what do I do?
Chill briefly or add a little more melted white chocolate to thicken.
7. Can I freeze banana chocolate bonbons?
Yes, but thaw in the refrigerator to prevent condensation.
8. How long do these bonbons last?
Store in a cool place for up to 2 weeks in an airtight container.
9. Can I fill the bonbons with caramel + banana flavor?
Absolutely! Add Banana Flavoring to a simple caramel for a gourmet twist.
10. Why did my bonbons crack?
Cracks occur when the filling is too warm or the chocolate layer is too thin. Allow the filling to cool before piping.