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Raspberry Vanilla Chocolate Bonbons

Updated: May 31, 2020

Surprise your loved ones with the perfect gift. Eye-catching gold heart chocolate bonbons covered in Valrhona Raspberry Inspiration and filled with a vanilla white chocolate ganache. These homemade bonbons say more than words do.


Special material requirements

  • 2 Polycarbonate chocolate moulds (CW1847)

  • Scraper

  • 2 Piping bags

  • 21 Golf pins (or anything similar)

  • Styrofoam (big enough for 21 golf pins with space in between)

  • Additional material from the "How to: Cocoa Butter Hearts" tutorial



Yield: 21 bonbons | Difficulty: hard



For the preparation of the mould and how to make the golden cocoa butter hearts, please first read the tutorial "How to: Cocoa Butter Hearts"

Raspberry vanilla chocolate bonbons

500g Valrhona Raspberry Inspiration (approximately) (tempered)

145g white chocolate

45g heavy cream

20g butter (room temperature)

3/4 tbsp vanilla bean paste




Prepare the moulds according to the tutorial "How to: Cocoa Butter Hearts". Both moulds have to be polished with alcohol but only one mould needs the heart design.

Raspberry vanilla chocolate bonbons

  1. Mould your chocolate moulds with tempered Valrhona Raspberry Inspiration, set aside to crystallise.

  2. Place white chocolate, cream and vanilla paste in a bowl and heat up in the microwave in impulses, while stirring in between, until the chocolate has completely melted.

  3. Add the butter and blend with an immersion blender until smooth. Transfer the ganache into a piping bag.

  4. When the ganache is at around 30-33°C pipe into the prepared moulds and fill to the top. Scrape off any excess ganache. Place the moulds in the fridge for at least 2 hours, longer is better.

  5. Check if the ganache has set and is not runny anymore. Only then, un-mould the bonbons. If some do not come out, place the mould back in the fridge and try again later. Pair one bonbon with a heart with one without and stick them together at the flat bottoms.

  6. Cover the styrofoam with cling film and stick the golf pins in with at least approx. 3cm space between each pin. Place the bonbons with the heart side downwards on the golf pins, so that the clear side is faced upwards.

  7. Pipe some tempered Valrhona Raspberry Inspiration on each bonbon so that the top and the sides are completely covered and let it drip down. Leave the bonbons on the pin until the Valrhona Raspberry Inspiration has crystallised and firmed up.

  8. Place a saucepan on the stove and heat it up. Turn off the stove and turn the saucepan around, so that the bottom is facing up. Briefly place the chocolate bonbons on the warm bottom of the saucepan and move around a little bit. Then place onto baking paper. This will give you flat bottoms for the bonbons so that they don't roll around.

  9. After the melted bottoms of the bonbons firm up again, they can be removed from the baking paper and are ready to be served.



  • If you make a bigger batch of the ganache filling I would recommend using a whole vanilla bean, instead of the paste. I use the paste in this recipe because it is a really small amount and it wouldn't be worth it infusing a whole or even half of a vanilla bean.

  • You can keep and reuse the Valrhona Raspberry Inspiration that has dripped of the bonbons by collecting it off the cling film after is has firmed up.


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