Bonbon Chocolate Recipe | Ganache filled bonbon chocolates | Red Bonbon Chocolate Colored Chocolate

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Ingredients –
For ganache –
60gram dark chocolate
30ml fresh cream
For covering –
150gram white chocolate
1 tsp cocoa butter
Red food colour
Golden edible food colour
Method –
Mix dark chocolate and fresh cream in a bowl, melt in microwave for 30 seconds or with a double boiler method. Mix and keep aside.
Melt cocoa butter and divide in 2 bowls. Add red food colour and golden food colour in melted cocoa butter and mix nicely.
Take a plain chocolate mould, clean with cotton. Sprinkle golden food colour mixture in chocolate mould with a clean and new toothbrush. Keep aside for 10 minutes.
After 10 minutes, apply red food colour in the cavity mould. Keep in fridge for 2 minutes.
Meanwhile melt white chocolate and mix gently. Keep aside and allow to cool.
Pour the white melted chocolate in chocolate mould’s cavity. Keep aside for 10 minutes or keep in fridge for a minute. Now flip the chocolate mould and remove all the excess chocolate from the mould. All chocolate mould’s cavity covered with a white chocolate. Scrap out extra chocolate from the mould.
Fill the ganache in a piping bag. Cut a small tip of piping bag.
Fill the chocolate cavity with ganache, leave some space in the cavity, fill that space with melted white chocolate. Cover the moulds properly. Keep in fridge for 10 minutes.
Now take out the mould from the fridge, demould and our homemade bonbon chocolates are ready.

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