top of page

Coffee Baileys Chocolate Bonbons

Delightful chocolate bonbon with the perfect balance between coffee and and a hint of alcohol with the lovely Baileys flavor, enclosed in a dark chocolate shell. Mouthwatering and exciting.

Several chocolate bonbons placed in line with a beautiful white and brown marble design made out of cocoa butter. The bonbons are very shiny and one can see the reflection on them.

One in half cut open chocolate bonbon on top of seveal chocolate bonbons. The cut chocolate bonbon is showing a thin shiny top layer of coffee gel and then a bigger layer of Baileys ganache, enclosed in a thin dark chocolate shell. The other chocolate bonbons surrounding it have a white and brown marble design made out of cocoa butter and are very shiny, so that one can see the reflection on them.


Special material requirements

  • 2 Polycarbonate chocolate moulds (CW2295)

  • Scraper

  • 2 Piping bags

  • Pure alcohol (at least 94%)

  • Cotton pads

  • Thermometer (preferably laser)

  • (Mini) Spray gun



Yield: 64 bonbons | Difficulty: hard



50g brown cocoa butter (tempered)

40g white cocoa butter (tempered)

1 tbsp black cocoa butter (tempered)

Coffee gel

2 espressi

40g water

35g caster sugar

1 1/2 tsp pectin nh

Baileys ganache

280g white chocolate

130g Baileys

40g butter (room temperature)

20g cocoa butter

Chocolate shells

800g dark chocolate (tempered)




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

  2. Mix in a little bit of black cocoa butter to the brown cocoa butter to achieve the desired tone. Don't add too much black as you will loose the brown.

  3. To create the marble look on your bonbons, place on drop of white cocoa butter in one cavity and 2-3 drops of brown cocoa butter. I usually use a teaspoon.

  4. With your (empty) spray gun, blow onto the cocoa butter until it spreads. After you have formed a thin layer, add more brown cocoa butter to cover the remaining parts of the cavity and keep blowing on it with the spray gun. Try to use minimal air strength of your spray gun.

  5. Repeat the previous step until all cavities are colored.

Coffee gel

  1. Make 2 espressi and add water to it until you have 110g of liquid.

  2. Put it in a small saucepan and start heating it up on medium heat.

  3. Mix the sugar and pectin together and while whisking the coffee, sprinkle it into the saucepan.

  4. Bring it to a boil and boil it for around 5 minutes.

  5. Pour it into a small flat tray or bowl, cover with cling film to touch and let it cool down to room temperature.

  6. After it has reached room temperature, transfer into a piping bag.

Baileys ganache

  1. Place all ingredients, except the butter, in a bowl and microwave in short impulses, stirring in between, until fully melted.

  2. When the ganache reaches 35°C, add in the butter and emulsify with an immersion blender.

  3. 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 dark chocolate and let the chocolate crystallise.

  3. Evenly distribute the coffee gel among all cavities and place the mould in the fridge for 15-20 minutes.

  4. Pipe the Baileys ganache in a swirl from outside in in the first half. Since the coffee gel is soft, if you pipe in the middle, if will push the gel down and up the shell on the side. Leave a small gap at the top for closing the bonbons with chocolate.

  5. Place the mould in the fridge until the ganache has fully crystallised and is set.

  6. Close the bonbons with the remaining tempered dark chocolate and place them in the fridge for at least 20 minutes. After the chocolate has crystallised, pop the bonbons out of the moulds.



  • Decoration: don't use more than one drop of white cocoa butter as it can blend in with the brown very fast and you will end up with a beige/grey bonbon rather than a marbled one.


bottom of page