Make chocolate bonbons
Glossy shells that snap, soft centers, and a microwave doing the hard part. Learn to temper chocolate with a bowl and a thermometer, then fill your own molds. Here's the video that hooks everyone, and everything you need for your first batch.
Space neededA cool kitchen counter
First projectA tray of bark in an hour
Skill levelBeginner-friendly, precise
Good forGifts, rainy afternoons, any age with help
The video that hooks everyone
Chocolate hazelnut bonbons, tempered in the microwave
Chocolate is scraped clean across a mold of round bonbons, the finished pieces sit on a wooden board, and the tempering happens in a microwave. Press play and see why it hooks people.
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Tool list
What you need to start
Everything you need for your first project, and nothing you don't. A microwave, a bowl and a thermometer do most of the work.
Starter kit
01Good dark chocolate, 1 lb.Bars or callets labeled couverture are best. Chocolate chips don't temper well.
02Digital kitchen scaleTempering uses weights, not cups.
03Instant-read thermometerTempering comes down to a few degrees.
04Microwave-safe bowlPlastic or glass, completely dry.
05Silicone spatulaStirs and scrapes the bowl clean.
06Serrated knife and a boardChops chocolate into small, even pieces.
07Parchment paperChocolate sets on it and peels right off.
08Rimmed sheet panHolds the parchment flat for bark.
09Offset spatulaSpreads chocolate in a thin, even layer.
The manual tells you what to look for when you buy each one.
- 1Using chocolate chipsMost chips are made to hold their shape in cookies, so they melt thick and rarely temper well. Use bars or callets.
- 2A drop of waterEven a little water or steam turns melted chocolate thick and grainy. Dry bowls, dry tools, no lids dripping in.
- 3Overheating itChocolate scorches easily in the microwave. Heat in short bursts and stir every time.
