Raspberry Cheesecake Bonbons
Take your love of chocolate to the next level and put your chocolate skills to the test with this bonbon recipe! The unique, sweet, and exciting flavor is sure to excite anyone’s sweet tooth.
The exciting challenge in this recipe is tempering, a process in which chocolate is agitated and crystallized in a manner that promotes a quick-set time, snap, and shine. Who knew chocolate bars were so complicated? But don’t stress—it’s a lot easier than you think!
The first step is finding the right temper temperature. This is done with—you guessed it—a thermometer. At 87 to 88 degrees F, your chocolate should be close to tempered. Then all it takes is a simple temper test to tell if it’s ready. It should look just like the image below—the chocolate on the spatula (any tool can be used to check temper) is smooth and has no visible streaks or graininess. At this point, you’re ready to go!
Give It Time! Tempering is a skill that all can master; don’t give up just because it’s something new. This new skill will up your chocolate game and baking skills.
- Chocolate mold
- Bench knife
- Metal bowl
- Pot with water
- Piping bags
- 10 ounces white chocolate (or desired chocolate)
- 1/2 pound fresh strawberries
- 3 tablespoons sugar
- 1/2 teaspoon lemon juice
- 1/2 cup cream cheese
- 1/8 cup heavy cream
- 1 cup white chocolate
- Crushed graham crackers (as needed)
- Bring water to a boil, turn off heat, and set 7 ounces of the chocolate in a bowl on the boiling water.
- Let chocolate melt fully.
- Add remaining 3 ounces and temper the chocolate by mixing the unmelted chocolate with the melted chocolate.
- Chocolate is tempered when a clean temper test is created, as explained above.
- Pour chocolate into mold, flip excess into bowl, scrape edges, and let sit until fully hard.
- Place all ingredients in a pot and cook down until strawberries are soft.
- Use blender to create smooth consistency.
- Once completely cool, pipe into shells filled with a thin layer of chocolate.
- Place cream cheese and heavy cream in a pot, melt, and bring to a boil.
- Pour over white chocolate.
- Stir until homogenous.
- Pipe over strawberry jam and sprinkle crushed graham crackers on top. Make sure to leave room for a layer of white chocolate on top.
Closing the Chocolate Shell
- Once all fillings are placed in the bonbons, pour tempered chocolate over the mold.
- Scrape of excess and let chocolate fully solidify.
- Pop out bonbons and enjoy!