I was making bonbons for Christmas this year, and I still had some left over marzipan from “Sinterklaas”, which is why I wanted to make some marzipan filled chocolates as well. This is a very easy recipe to make. If you do not have a silicone mold to make fun shapes, I will give you a tip at the bottom of this post how to make similar bonbons without a mold.
Ingredients for 20 bonbons:
- 100g of dark chocolate (or milk if you prefer)
- Around 100g of marzipan (this will depend on the size of your mold)
- A silicon mold
- A thermometer
- A microwave or a double boiler
- A spatula
First temper your chocolate in any way you like, I used the block seeding method by Ann Reardon, which you can find here: Ann Reardon tempering chocolate. This involves you melting the chocolate in the microwave or using a double boiler. Then cooling it to around 36 degrees Celsius and adding a block of chocolate until it reaches a temperature of around 32 degrees.
- Cover your silicon molds with chocolate so the sides and the bottoms are covered, let this dry completely
- Add in pieces of marzipan and press it down so it covers al the nooks and crannies
- Add a generous layer of chocolate to the top
- Smoot this out with a spatula, it doesn’t matter if there is excess chocolate around your bonbons
- Pop the chocolates out of the mold and simply break away any excess chocolate
TIP: don’t have a silicon mold? You can knead the marzipan to form any shape you want and dip them in chocolate using a fork. Simple tap the fork on the edge of the container with your melted chocolate to let the excess drip of. Place them on waxed paper or baking paper to harden.
Don’t like marzipan or prefer peanuts? Check out my peanut bonbons