Grape Chocolate Bonbon Filling

Dolce Flav

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Author:

Dolce Flav

Servings

24

Prep Time

10 minutes

Cook Time

6 minutes

To make this Grape Bonbon Filling, gently heat heavy cream until warm, then pour it over chopped white chocolate to melt it into a smooth ganache. Stir in grape extract, optional butter, and a pinch of salt to enhance flavor and texture. Chill the ganache until firm but still pipeable, then fill your prepared chocolate shells or molds. Once filled, the bonbons can be sealed with tempered chocolate for a professional candy shop finish. This filling is perfect for gifting, candy making, or enjoying as homemade treats.

Ingredients

6 oz white chocolate, finely chopped
2 tbsp heavy cream
1–1.5 tsp Grape Flavoring / Extract
1 tsp unsalted butter, softened (optional for silkier texture)
Pinch of salt

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Directions

Heat the Cream In a small saucepan, heat the heavy cream over low heat until it begins to simmer.
Make the Ganache Place the chopped white chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let sit 1–2 minutes.
Stir gently until smooth and fully melted.
Add Flavor and Texture Stir in Grape Extract, softened butter (optional), and a pinch of salt until fully incorporated.
Chill for Firmness Cover the ganache and refrigerate for about 1 hour until firm but still soft enough to pipe.
Fill Bonbons Using a piping bag or small spoon, fill prepared chocolate shells or molds with the grape ganache.
Seal the bonbons with tempered chocolate, if desired, and refrigerate until fully set.
Serve or Store Bonbons can be served immediately once set or stored in an airtight container in the refrigerator for up to 1 week.

Recipe Note

FAQ — Grape Chocolate Bonbon Filling

1. Can I use milk or dark chocolate instead of white?

Yes, but flavor intensity will vary; white chocolate gives the sweetest, most neutral base for grape flavor.

2. How strong should the grape extract be?

Start with 1 tsp; increase to 1.5 tsp for a stronger fruit flavor.

3. Can I make this vegan?

Yes — use dairy-free chocolate and coconut cream instead of heavy cream.

4. How do I prevent the ganache from being too soft?

Chill the ganache until firm before filling chocolate shells.

5. Can I pipe this filling?

Yes — refrigerate until slightly firm but still soft enough to pipe smoothly.

6. Can I add color?

Yes — a small drop of purple gel coloring can enhance presentation without affecting flavor.

7. How long will this filling last?

Up to 1 week in an airtight container in the refrigerator.

8. Can I mix this with other flavors?

Yes — raspberry, cherry, or vanilla extracts complement grape flavor.

9. Can I freeze the ganache?

Yes — freeze in an airtight container up to 1 month; thaw in the refrigerator before use.

10. Can I use this filling for truffles instead of bonbons?

Absolutely — roll chilled ganache into balls and coat with cocoa powder, chocolate, or sprinkles.