Check out how easy the recipe for a fine and delicious bonbon is! Ideal for special occasions and even for marketing.


  • 500 grams of white chocolate
  • 2 tablespoons almond liqueur
  • 1 and ½ cups of fresh cream
  • 500 grams of semi-sweet chocolate

Preparation Mode

  1. Melt the white chocolate in a bain-marie.
  2. Heat the cream without boiling and mix it with the chocolate until you obtain a homogeneous mixture.
  3. Add the liquor.
  4. Refrigerate for 1 hour.
  5. Temper the semi-sweet chocolate and fill the candy molds, reserving some of the chocolate for covering.
  6. Turn the molds over to remove excess chocolate, keep them upside down and refrigerate for 5 minutes.
  7. Fill each cavity with white chocolate, covering with the rest of the tempered chocolate.
  8. Level with a spatula and refrigerate for 20 minutes.
  9. Unmold the chocolates.
  10. Decorate to taste.

Mom Tips

If you prefer, you can brush the chocolates with melted chocolate and decorate them with almond or chocolate shavings.

Approximate yield of 40 units


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