Creating the perfect chocolate bonbons is both an art and a science, and I would like to share with you the process I use to develop and test my recipes. Each recipe is meticulously crafted to ensure it meets the highest standards of taste, texture, and shelf life.
Every
recipe starts with a spark of inspiration. Whether it is an idea that comes to
me out of the blue or something I have encountered in Instagram posts,
chocolate classes, or dessert books, the first step is always to conceptualise
a new filling. Sometimes, I develop an idea for an entire e-book theme, and
then I create chocolate bonbons to fit that theme.
Once I have
a concept, the next step is to calculate the recipe using specific formulas I
have developed over time. These formulas are the foundation of my work,
ensuring that the fillings achieve the right balance of ingredients, which
naturally results in a low proportion of active water (AW). This balance is
crucial for achieving the desired texture, sweetness, and a shelf life of at
least 45 days—often extending to 60 days.
I use
different formulas depending on the type of chocolate used in the filling (such
as ganache). The ratio between liquid, fat, sugar, and cocoa solids is
carefully calculated to ensure the filling is neither too firm nor too soft,
with the right sweetness level and a long shelf life. The type of sugar used is
also essential, as different sugars contribute to sweetness, texture,
anti-drying properties, and the ability to bind active water in different ways.
While my
formulas provide a solid starting point, real-world testing is where the magic
happens. I always create several versions of a new filling and conduct ongoing
tests for up to 60 days after capping. This practical testing ensures that the
bonbons remain edible, delicious, and maintain their intended texture
throughout their shelf life.
What truly
matters in these tests is whether the bonbons still taste good, whether the
intensity of the flavour holds up, and whether the texture and general
mouthfeel remain pleasing over time. While an AW meter could give me an
indication of the water activity in a filling, it cannot tell me how the
bonbons will taste or feel after 60 days. That is why I rely on hands-on
testing rather than just technical measurements.
I do not
use an AW meter in my recipe development because the fillings created from my
formulas automatically have a low proportion of active water. An AW measurement
would not tell me anything I do not already know: that the filling will have a
shelf life of at least 45 days, and more often than not, closer to 60 days.
Moreover, I
believe that practical testing is far more valuable than relying solely on an
AW meter. The key questions we want to answer are whether the chocolate bonbons
are still edible, whether they taste good, and how the texture and general
mouthfeel of the filling hold up over time.
An AW meter can tell you how much active water is in your filling, which provides a good indication of the potential shelf life. However, it will not tell you how the bonbons taste after 60 days, whether the flavour has remained intense, or whether the texture is still enjoyable. Only by tasting and evaluating the bonbons over time can I ensure they meet the high standards I set for my recipes.
The e-books
available in my web shop contain recipes that have been meticulously tested to
deliver on both flavour and shelf life. Each recipe has gone through rigorous
development and practical testing to ensure that it not only works in theory
but also produces delicious results in practice.
If you are interested in learning more about my recipes and how I develop them, I invite you to explore my e-books. And as always, if you have any questions or would like to discuss my process in more detail, I am here to help. You can write to me via the contact formula.
The ultimate gamechanger for your ganache
