A Tale of Two Bonbons: Chocolate vs. Chewy
The most common and decadent version of the bonbon is the chocolate-coated confection, prized for its elegant shell and luxurious filling. However, in some regions like the United Kingdom, the term refers to a hard, sugary sweet with a softer, chewy center. Understanding these distinct types is the first step to unpacking their ingredient lists.
The Anatomy of a Chocolate Bonbon
Creating a fine chocolate bonbon is an art that begins with high-quality chocolate.
- The Outer Shell: The shell is made from tempered chocolate, which can be dark, milk, or white. Tempering is a precise heating and cooling process that gives the chocolate its signature glossy finish and satisfying snap. Artisans sometimes paint the inside of the mold with colored cocoa butter for decorative flair before adding the tempered chocolate.
- The Filling (The Ganache): The ganache is a classic filling made from a rich blend of chocolate and cream. Variations are endless, with chocolatiers infusing the cream with flavors like vanilla, Earl Grey tea, or passion fruit puree. Other popular fillings include:
- Caramel: A buttery, sweet, and sometimes salted filling, made from sugar, butter, and cream.
- Praline: A creamy paste made from caramelized nuts, most often hazelnuts or almonds.
- Fruit Purees: Often blended into a ganache or cooked into a jam-like center for a fruity burst of flavor.
- Liqueurs: A liquid center infused with spirits for an adult-oriented treat.
- The Sealing: After the filling is piped into the chocolate shell, a final layer of tempered chocolate is used to seal the bottom.
The Anatomy of a British Chewy Bonbon
The British variety is a different beast entirely, built around a sugar-based confectionary process.
- The Core: The chewy center is typically made from a mixture of sugar, glucose syrup, condensed milk, and a hydrogenated vegetable fat, such as coconut oil. This gives it a soft, pliable, and chewy consistency.
- The Coating: This chewy center is coated in a dusting of icing sugar to prevent sticking.
- The Flavoring: Flavorings are added to the core mixture, with popular choices including strawberry, blue raspberry, and toffee.
- Allergens: It is worth noting that some traditional chewy bonbons, depending on the specific recipe, may contain gelatin derived from pork.
A Deeper Dive into Ingredient Variations
The term "bonbon" is global, and the recipe evolves with each culture. Argentina's "Bon o Bon" from Arcor is a famous example, consisting of a creamy peanut filling and a crispy wafer layer covered in milk chocolate. In Sweden, a company called BonBon offers salty licorice, which uses ammonium chloride for its unique, astringent flavor. This highlights the name's broad usage for small, tasty confections.
Comparison of Bonbon Types
| Feature | Classic Chocolate Bonbon | British Chewy Bonbon | Argentine Bon o Bon | Vegan Fruit Bonbon |
|---|---|---|---|---|
| Outer Layer | Tempered chocolate (dark, milk, or white) | Dusting of icing sugar | Milk chocolate coating | Tempered chocolate (plant-based) |
| Core Ingredients | Cream, butter, fruit purees, nuts, liqueur | Sugar, glucose syrup, condensed milk | Peanut cream filling, crispy wafer | Dried fruits, nuts, seeds, cocoa butter |
| Texture | Crisp outer snap, soft or liquid center | Hard outer layer, soft chewy core | Smooth filling, crunchy wafer, creamy chocolate | Chewy or soft, depending on the ingredients |
| Key Flavor | Rich chocolate, fruit, caramel, or nutty | Sweet and tangy fruit or classic toffee | Peanut cream and milk chocolate | Natural fruit and nutty flavors |
| Common Allergens | Dairy, soy, nuts | Dairy, soy, gelatin (in some cases) | Peanuts, dairy, wheat, soy | Nuts (can be omitted) |
Conclusion
Ultimately, what a bonbon is made of is a question with a complex answer that depends on geographic and culinary context. The term serves as a broad umbrella, encompassing everything from meticulously crafted chocolate masterpieces filled with exotic ganaches to simple, nostalgic chewy sweets. While the elegant, filled chocolate bonbon with its crisp shell and soft interior is the version most widely celebrated, the name's history reminds us that a bonbon is simply any small, "good good" candy, made with a variety of ingredients to create a perfect bite of sweetness. The diversity of bonbons means there is a type to suit nearly any palate, confirming their enduring appeal across the globe.
Glossary of Confectionery Terms
- Ganache: A rich, creamy filling made from chocolate and cream.
- Praline: A paste of caramelized nuts (often hazelnuts or almonds) used as a filling.
- Tempering: The process of carefully heating and cooling chocolate to stabilize cocoa butter crystals, ensuring a glossy finish and a firm texture.
- Glucose Syrup: A sugar syrup used to control crystallization and increase the chewiness of confections.
- Lecithin: An emulsifier, often from soy, used to bind ingredients like fat and water.
Beyond the Bonbon: Other Small Chocolates
For those interested in exploring the wider world of filled chocolates, compare the intricate, molded structure of a bonbon with a chocolate truffle, which is a soft ganache center rolled in cocoa powder or nuts.
Sources and Further Reading
- Bonbonbook's explanation on what makes a bonbon a bonbon: https://bonbonbook.nl/en/blogs/blog/what-is-a-bonbon
- The Science of Chocolate explains how chocolate bonbons are made: https://scienceofchocolate.com/bean-to-bar-blog/what-is-a-bonbon
- Wikipedia's entry on bonbons covers regional variations: https://en.wikipedia.org/wiki/Bonbon
These resources provide additional context and details on the history, production, and various types of bonbons and related confections.
Conclusion
Whether it's a gourmet, handcrafted chocolate piece or a simple sugary delight, the ingredients that make up a bonbon are as varied as the cultures that enjoy them. The defining characteristic is not a single recipe but rather the format: a small, delicious, and often bite-sized confection.
What are BonBon candies made of?
Bonbon candies consist of two primary parts: an outer shell and an inner filling, with ingredients varying based on the type. Classic chocolate bonbons feature a tempered chocolate shell with a filling like ganache or caramel, while UK-style chewy bonbons are sugar-based with a tough, gummy core coated in icing sugar. The specific recipe depends on regional preferences and style.
FAQ on Bonbon Ingredients and Variations
How do bonbons differ from chocolate truffles?
Bonbons are typically made by molding a thin chocolate shell and filling it, while chocolate truffles are traditionally a ball of ganache rolled in cocoa powder or nuts.
What is ganache, and how is it used in bonbons?
Ganache is a rich, creamy mixture of chocolate and cream that is a popular and versatile filling for chocolate bonbons.
Are British chewy bonbons made with real chocolate?
No, British-style chewy bonbons are typically not made with chocolate. They are a hard, sugar-based candy with a chewy center and a coating of icing sugar.
Can you make vegan bonbons?
Yes, vegan bonbons can be made using plant-based chocolate for the shell and fillings made from dried fruit, nuts, seeds, and cocoa butter instead of dairy products.
Do all bonbons contain nuts?
No, not all bonbons contain nuts. While praline and some other fillings are nut-based, many bonbons use fruit purees, caramel, or plain ganache and can be made without nuts.
What is tempering, and is it necessary for bonbons?
Tempering is the process of heating and cooling chocolate to stabilize its crystals, which is crucial for achieving a glossy finish and a firm snap in the shell of high-quality bonbons.
What are the key ingredients in a classic caramel bonbon?
Classic caramel bonbon fillings are typically made from sugar, butter, and heavy cream, cooked to a specific temperature to achieve the right texture.
