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Black Currant & Ruby Chocolate Bonbons

Fruity and fresh are the perfect words to describe these bonbons. The inspiration of the filling derived from a breakfast classic, the granola yoghurt bowl. The black currant confit provides the fruity base, followed by a ruby and yoghurt ganache for the fresh balance and finally you have an oatmeal granola cookie at the bottom.


Special material requirements

  • 2 Polycarbonate chocolate moulds (CW2295)

  • Scraper

  • Piping bags

  • Pure alcohol (at least 94%)

  • Cotton pads

  • Thermometer (preferably laser)

  • 2 brushes

  • Spray gun & compressor (optional) or a wide brushes

  • Latex gloves (food safe) (optional)



Yield: 64 bonbons | Difficulty: hard



40g (raspberry) red cocoa butter (tempered)

2 tbsp yellow cocoa butter (tempered)

2 tbsp white cocoa butter (tempered)

70g pastel pink cocoa butter (tempered)

Black currant confit

175g black currant puree (10% sugar)

20g sugar

1 tsp pectin nh

1 tsp lemon juice

Yoghurt ruby ganache

173g ruby chocolate

86g plain yoghurt (room temperature)

Oatmeal granola

50g oatmeal

2 1/2 tsp maple syrup

3/4 tsp coconut oil

1/4 tsp cinnamon

Granola cookie layer

63g white chocolate

51g oatmeal granola

13g cocoa butter

pinch of salt

Chocolate shells

800g ruby chocolate (tempered)




  1. Polish your moulds with the alcohol using cotton pads.

  2. Take a brush dip it into your tempered white cocoa butter and splatter over the mould by tapping the brush from approximately 10cm distance.

  3. Place the moulds for 20 minutes into the fridge for the next step.

  4. Preferably use food safe latex gloves for this step. Dip your fingers into the red cocoa butter and splash over the moulds. This will give you the wider splash effects. Since the moulds are cold when you do this, the cocoa butter will set quicker, thus preventing it from flowing to the bottom of the mould.

  5. Repeat step 2 with yellow cocoa butter

  6. Add the pink cocoa butter to the spray gun and cover all of the cavities.

  7. Clean the surface of your mould between every colouring step.

  8. If you don't have a spray gun, use brushes to paint your cavities.

Black currant confit

  1. Place the sugar and pectin in a small bowl and whisk until the pectin is evenly spread in the sugar.

  2. Add the puree to a saucepan and heat it up to approximately 40°C.

  3. Sprinkle the sugar-pectin mix to the puree while constantly whisking.

  4. Bring the puree to a boil and boil for about 2 minutes.

  5. Then remove from the heat and add the lemon juice.

  6. Transfer the confit to a bowl and cover with cling film to touch.

  7. When the confit is at room temperature, emulsify with a hand blender and transfer to a piping bag.

Yoghurt ruby ganache

  1. Place chocolate in a bowl and melt in the microwave in impulses, while stirring in between.

  2. Let it cool down to around 35°C, add the yoghurt at room temperature and gently stir until combined.

  3. Transfer to a piping bag.

Oatmeal granola

  1. Preheat the oven to 160°C fan.

  2. Mix all ingredients together and evenly spread on a baking tray lined with baking paper.

  3. Bake for 20 minutes until golden brown.

  4. Take it out of the oven and let it cool down completely.

Granola cookie layer

  1. Grind the granola in a blender until you get fine crumbs.

  2. Melt the chocolate and cocoa butter in the microwave in impulses.

  3. Add the granola and salt to the chocolate and cocoa butter and stir until well combined.

  4. Transfer into a piping bag.

Chocolate shells & assembly

  1. Make sure the cocoa butter has fully crystallised. Normally, this does not take long.

  2. Mould your moulds with ruby chocolate and let the chocolate crystallise.

  3. Pipe the confit into the cavities, spreading it evenly between all bonbons.

  4. Pipe the yoghurt ruby ganache and let it set in the fridge for 15minutes.

  5. Pipe the granola cookie layer on top and leave a small gap from the top for the closure.

  6. Let the moulds sit at room temperature until the granola cookie layer firms up.

  7. Close the bonbons with the remaining tempered ruby chocolate and place them in the fridge. After the chocolate has crystallised, pop the bonbons out of the moulds.



  • Decoration: if you have enough red and white cocoa butter you can mix your own pink cocoa butter.

  • Decoration: while you prepare the moulds, place the spray gun in the oven at 40°C. This will prevent the cocoa butter to crystallise in the spray gun too soon.


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