Banana Chocolate Bonbons (Chocolatier Style)

Banana Chocolate Bonbons (Chocolatier Style)

Dolce Flav

Servings

24

Prep Time

30 minutes

Cook Time

10 minutes

Category

Oil Soluble Banana Flavoring

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

    1. 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.

    2. 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.

    3. Scrape the top clean and place the mold in the refrigerator for 10 minutes to set.

    2. Make the banana cream filling

    1. Melt butter and heavy cream in a small saucepan over low heat.

    2. Add the white chocolate chips and stir until fully melted and smooth.

    3. Mix in the Banana Flavoring, powdered sugar, and salt. Taste and adjust the banana intensity as needed.

    4. Let the filling cool slightly until thickened but still pipeable.

    3. Assemble the bonbons

    1. Pipe the banana cream filling into each chocolate shell, leaving a small gap at the top to avoid overflow.

    2. Cover with a final layer of tempered chocolate, ensuring each cavity is fully sealed.

    3. Scrape the excess chocolate clean, then refrigerate for 30–45 minutes until fully set.

    4. Unmold the bonbons, revealing glossy, smooth chocolatier-style banana bonbons.