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Raspberry Champagne Chocolate Bonbons

Updated: Mar 7, 2022

These bonbons do not only look but also taste glamourous. The inside is filled with a fresh raspberry confit and a sparkling champagne and dark chocolate ganache, while the outside sparkles with a red velvet coating and some gold leaf finish.


Special material requirements

  • 2 Polycarbonate chocolate moulds (CW1218)

  • Scraper

  • 2 Piping bags

  • Pure alcohol (at least 94%)

  • Cotton pads

  • Thermometer (preferably laser)

  • 1 thick brush

  • 1 extra brush (optional)

  • Spray gun & compressor (optional) or a ready to use red velvet spray



Yield: 42 bonbons | Difficulty: hard


Raspberry confit

190g raspberry puree (10% sugar)

23g sugar

4g pectin nh

2 tsp lemon juice

1/2 tsp vanilla extract

Champagne dark chocolate ganache

146g dark chocolate

75g champagne

22g butter (room temperature)

Chocolate shells

600g dark chocolate (tempered)


70g white chocolate

70g red cocoa butter

edible red glitter

edible gold leaves

60g additional red cocoa butter (tempered) (optional)

5g white cocoa butter (tempered) (optional)



Mould preparation

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

  2. Optional: you can mix the optional red and white cocoa butter and spray or brush a thin layer on the mould before moulding with chocolate. This will help block out some of the dark chocolate so that the red velvet spray will be more vibrant in the finish. If you do this, do not forget to clean any excess cocoa butter off the mould before filling with chocolate. However, this step is optional. You will still get nice red bonbons if you leave this step out.

Raspberry 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 raspberry puree with the vanilla extract 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. When the confit is at room temperature, emulsify with a hand blender and transfer to a piping bag.

Champagne dark chocolate ganache

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

  2. In the meantime place the champagne in a saucepan and heat it up on medium heat.

  3. As soon as the chocolate has melted completely and the champagne has almost reached a boil, pour the champagne over the chocolate.

  4. Emulsify the ganache with a hand blender.

  5. Add the butter and blend again and then let it cool down to approximately 35°C.

  6. Transfer to a piping bag.

Chocolate shells & assembly

  1. Mould your moulds with dark chocolate and let the chocolate crystallise.

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

  3. Pipe the ganache, leaving a small gap from the top for the closure.

  4. Let the moulds sit at room temperature until the ganache firms up.

  5. Close the bonbons with the remaining tempered dark chocolate and place them in the fridge (minimum 20 minutes). After the chocolate has crystallised, pop the bonbons out of the moulds.


  1. Place the chocolate bonbons for half an hour in the freezer.

  2. Combine your white chocolate and red cocoa butter and heat it up to 50°C. You can either do this in a chocolate melting machine or in the microwave in impulses.

  3. Add the chocolate-cocoa butter mixture to your spray gun, take the bonbons out of the freezer and spray the bonbons.

  4. Make sure to spray a thin coat, then rotate the tray on which the bonbons are placed. Repeat this until all bonbons are covered in velvet spray.

  5. After you have covered the bonbons completely with velvet spray, place them back in the freezer for at least 10 minutes. Take them out and spray a second layer, covering some uneven spots. Make sure the bonbons are evenly covered in velvet spray and that no dark chocolate is shining through.

  6. Take your thick brush, dip it into the red edible glitter and tap off the excess. Hold the brush approximately 20cm above the chocolates and gently tap the brush, covering your bonbons with some glitter.

  7. Place a piece of gold leaf on the bonbon.



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

  • Decoration: I would recommend dividing the bonbons onto 3 plates covered in cling film and spray one plate at the time.


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