• Angelica Larsson

Chocolate gift box | Gluten-free | Vegan | Valentine

Hello my lovelies! Today we are making a wonderful gift box of bon bons. To celebrate the day of love I decided to give a box each to my wonderful co-workers. They all appreciated it so much which made my day, perhaps you would like to make someone's day too. Join me!



Makes 8 of each so a total of 24


105g chocolate chips (tempering)

35g white chocolate chips (tempering, dyed)


Coconut bonbons:


10g white chocolate

1 tbsp vegan heavy cream

1 tbsp chopped dried pineapple

1 tbsp coconut shavings

1 tbsp sugar

1 tbsp cornstarch

A few drops of pina colada essence











Decoration:


Pistachios to crown each bon bon

White chocolate, dyed to your choice


Butterscotch bonbons:


10g white chocolate

1 tbsp vegan heavy cream

1 tbsp sugar

1 tbsp cornstarch

A few drops of butterscotch essence











Decoration:


Sliced almonds to crown each bon bon

Dust with edible silver glitter

White chocolate, dyed to your choice


Peanut butter bonbons:


10g white chocolate

1 tbsp vegan heavy cream

1 tbsp peanut butter

1 tbsp cornstarch











Decoration:


Peanut to crown each bon bon

24k gold leaf

White chocolate, dyed to your choice


Let's begin with tempering the chocolate, melt half the chocolate in a chocolate bath. It should reach a temperature of 45℃ (113℉) Remove the chocolate off the heat and blend in the remaining chocolate and allow the temperature to decrease to 29℃ (84℉) Once more heat it up over a water bath until it reaches 32℃ (90℉)


Now that the chocolate has been tempered we will also temper the white chocolate repeat the step above. Pour the chocolate into 3 separate bowl and stir in the dye of your choice.


Using a brush paint details of the mould with the dyed chocolate then fill the moulds with a coat of chocolate and flip it over and drip off excess chocolate and allow to set. Repeat once more to get an even thick layer. Place in fridge to set for an hour.


Prepare 3 bowls with the white chocolate for each filling.


Next we will make our coconut filling in a pot add coconut shavings, chopped pineapple, heavy cream, sugar, cornstarch and a few drops of pina colada essence. Stir while bringing it to heat then pour it over the white chocolate and allow it to sit and melt for a few minutes. Stir to combine.


Now we will make our butterscotch filling, in a pot add heavy cream, sugar, cornstarch and butterscotch essence. Bring it to heat and stir while bringing it to heat then pour it over the white chocolate and allow it to sit and melt for a few minutes. Stir to combine.


Last we are making our peanut butter filling. Add peanut butter, cornstarch and heavy cream in a pot. Bring it to heat and stir while bringing it to heat then pour it over the white chocolate and allow it to sit and melt for a few minutes. Stir to combine.


Scoop the filling into each chocolate covered mould leaving a little gap so we can fill the bottom with the chocolate to seal the bon bon. It will leave the bottom a bit uneven but I remedy this by running a metal spatula under warm water and brushing the bottom of each bon bon against the dry side until they're flat enough.

Set in the fridge for 30 minutes.


Once the bon bons have been removed from the mould it's time to detail the bon bons.


For the coconut one we will drop of chocolate at the centre of the bon bons and crown it with a pistachio.


For the butterscotch one we will dust with edible silver glitter and use a drop of chocolate at the centre of the bon bons and crown it with a sliced almond.


For the peanut butter one we gently place a piece of 24k gold leaf on each bonbon, brush a minor amount of water on the bonbons so the leaf attaches. I cut my leaf into 8 pieces to make the transfer easier.


Coat the centre of the bon bons with chocolate and crown it with a peanut.

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