Kriss Harvey

Recipe book

Molded Painted
Chocolate Bonbons
 Kriss Harvey

Recipe

Speculoos Bonbon
To paint and shell the mold
Ingredients:
● Cocoa butter
● Fat-soluble powder food colors - 2 colors
● Tempered milk chocolate

Method
● Warm the cocoa butter to 40 C (89 F). Add the color. Temper it to
29-30 C (84 - 86 F).
● Pour the melted cocoa butter into the airbrush and spray the molds
through a russian ball.
● Temper your second color with the same method. Spray the entire
cavity.
● Allow to crystalize until matte.
● Fill the cavities with tempered milk chocolate (28-29 C/ 82 - 84 F).
Tap the mold, flip it over and tap it again to remove the excess.
Scrape and press it flat on a tray lined with parchment paper. Leave
for 1 minute. Then scrape off any excess chocolate.
● Allow the chocolate to crystalize.

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 Kriss Harvey

Recipe

Speculoos Bonbon
Speculoos filling

Ingredients:
● 651 g Biscoff spread / Speculoos paste
● 177 g hazelnut praline 60%
● 80 g milk chocolate 39%, tempered
● 98 g cocoa butter
● 82 g ground Speculoos cookie
*Note that the mold should be painted, shelled and crystalized
before preparing the speculoos filling.

Method
● Gently microwave the hazelnut praline to 30 - 31 C (86 - 88 F).
● Gently microwave the speculoos paste to 30-31 C (86 - 88 F).
● Combine the praline and the speculoos paste together, and set
aside.
● To temper the cocoa butter, first melt it to 40 C (104 F), then whisk it
until it cools down to 29-30 C (84 - 86 F).
● Add the tempered milk chocolate to the tempered cocoa butter and
mix well.
● Add the tempered milk chocolate and cocoa butter mixture to the
speculoos paste /praline mixture and combine thoroughly, first with
a whisk, and then with a spatula. Work from the inside out to obtain
correct emulsification.
● Check the temperature. It should be at around 29 C (84 F).
● Transfer the mixture to a piping bag.

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 Kriss Harvey

Recipe

Speculoos Bonbon
To assemble the bonbon

Ingredients:
● Ready prepared mold (page 2)
● Speculoos filling at 29 C (84 F) (page 3)

Method

● Pipe the filling leaving 1,5 mm at the top of each cavity. Every few
cavities, tap the mold. Leave in a cool room (13-14 C/55 - 57 F) for
4-5 hours.

To close the bonbon

Ingredients:
● Filled mold
● Tempered milk chocolate in a piping bag

Method

● Once crystallized, warm the top slightly using a heat gun, and close the
mold with tempered chocolate. The application of a transfer sheet is
optional.
● Leave in the cooler for 30 minutes.
● Remove the transfer sheet (if using). Give the mold a gentle twist, then
flip the mold over to release the bonbons. Tap if necessary.

Allergens

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 Kriss Harvey

Recipe

Bonbon Fleur de Sel

Caramel with Valrhona
Tanriva
To paint and shell the mold
Ingredients:
● Cocoa butter
● Fat-soluble powder food colors - 2 colors
● Tempered milk chocolate (in a piping bag)

Method
● Polish each cavity with a cotton pad and 91% isopropyl alcohol for
extra shine.
● Warm the cocoa butter to 40 C (104 F). Add color. Temper to 29-30
C (84 - 86 F)
● Dip a toothbrush into the colored cocoa butter, remove the excess
and flick the cocoa butter onto the molds.
● Temper the second color and spray it evenly.
● Allow to crystalize until matte.
● To shell the mold: Fill the cavities with tempered chocolate (28-29
C/82 - 84 F). Tap it, flip it over and tap it again to remove the
excess. Scrape and press it flat on a tray lined with parchment paper.
Rest for 1 minute.
● Scrape away any excess chocolate and leave the chocolate shells to
crystalize.

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 Kriss Harvey

Recipe

Bonbon Fleur de Sel

Caramel with Valrhona
Tanriva
Fleur de sel caramel ganache
Ingredients:
● 316 g Valrhona Tanariva milk chocolate 32%
● 290 g sugar
● 159 g glucose syrup
● 316 g cream
● 78 g inverted sugar
● 53 g cocoa butter
● 158 g salted butter (room temperature)
● 7 g fleur de sel

Method
● Warm up the cream, glucose and invert sugar.
● Take off the heat and put it aside.
● In a separate pan gradually add the sugar and cook the dry caramel
to 193 °C (379 F).
● Turn the heat off and deglaze the caramel with the cream mixture.
● Stir very well to ensure everything is incorporated.
● Cool the mixture to 80 C (176 F).
● Put the cocoa butter and milk chocolate in a tall container. Pour the
caramel on top. Add the salt. Blend and transfer to a bowl.
● Add the butter at 35-40 C (95 - 104 F). Work it in with a spatula and
finish with the hand blender.
● Ideal temperature for piping into the mold is 30-32 C (86 - 89 F).

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 Kriss Harvey

Recipe

Bonbon Fleur de Sel

Caramel with Valrhona
Tanriva
To assemble the bonbon
Ingredients:
● Ready prepared mold (page 5)
● Fleur de sel caramel ganache (page 6)

Method
● Pipe the filling at 32 C, leaving 1.5 mm space at the top of each
cavity.
● Rest in a cool area (13-14 C) until crystallized.

To close the bonbon

Ingredients:
● Milk chocolate (tempered)
● Transfer sheet (optional)

Method
● Once crystallized, warm the top slightly using a heat gun, and close
the mold with tempered chocolate. The application of a transfer sheet
is optional.
● Leave in the cooler for 30 minutes.
● Remove the transfer sheet (if using). Give the mold a gentle twist, then
flip the mold over to release the bonbons. Tap if necessary.

Allergens

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 Kriss Harvey

Recipe

Coconut Bonbon with

Valrhona Opalys
To paint and shell the mold
Ingredients:
● White chocolate
● Cocoa butter
● Fat-soluble powder food colors - 2 colors (Sapphire and
Pearl blue)

Method
● Warm the cocoa butter to 40 C (104 F). Add color (sapphire) Temper
it to 29-30 C (84 - 86 F).
● Spray the colored cocoa butter into the cavity of each mold and
release the air. Let the air push the colored cocoa butter to obtain a
smooth look.
● Backspray the negative space using a lighter color (pearl blue).
● Allow to crystalize until matte.
● To shell the mold: Fill the cavities with white chocolate at 28-29 C
(82 - 84 F). Tap the mold, flip it over and tap it again to remove the
excess. Scrape and press it flat on a tray lined with parchment paper.
Rest for one minute. Scrape away any excess chocolate and leave to
crystalize.

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 Kriss Harvey

Recipe

Coconut Bonbon with

Valrhona Opalys
Coconut ganache
Ingredients:
● 320 g Valrhona Opalys white chocolate
● 193 g coconut puree
● 43 g inverted sugar
● 54 g desiccated unsweetened coconut / macaroon
coconut
● 32 g Malibu rum
● 6 g mycryo (optional)

Method
● Put the chocolate in a bowl.
● Bring the coconut puree and inverted sugar to a boil.
● Once the puree is warm, pour it onto the white chocolate. Let it sit
for a couple of minutes. Mix with a spatula and then an immersion
blender. Make sure it is well homogenized.
● Add the coconut rum and blend again.
● Add the desiccated coconut and mix.
● At 32-33 C (89 - 90 F), add the mycryo (if using)
● Blend everything together until homogenous.
● Transfer to a piping bag.

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 Kriss Harvey

Recipe

Coconut Bonbon with

Valrhona Opalys
To assemble the bonbon
Ingredients:
● Coconut ganache at 30 - 32 C (page 9)
● Ready prepared mold (page 8)

Method
● Pipe the ganache into the mold at around 30-32 C (86 - 89 F).
● Rest in a cool area (13-14 C/55 - 56 F) until the next day, or until
crystallized.

To close the bonbon

Ingredients:
● Tempered white chocolate (in a piping bag)
● Transfer sheet (optional)

Method
● Once crystallized, warm the top slightly using a heat gun, and close
the mold with tempered white chocolate. The application of a
transfer sheet is optional.
● Leave it in the cooler for 30 minutes.
● Remove the transfer sheet (if using). Give the mold a gentle twist,
then flip the mold over to release the bonbons. Tap if necessary.

Allergens

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 Kriss Harvey

Recipe

Tonka Caramel and

Gianduja Bonbon with
Valrhona Tanariva
To paint and shell the mold
Ingredients:
● 100 g tempered white chocolate
● Fat soluble food colors
● Tempered milk chocolate (in a piping bag)

Method
● For the accent color: mix 100 g of tempered white chocolate with the
fat soluble color and transfer to a paper cone. Pipe a dot into each
cavity.
● For the main color: spray the colored tempered cocoa butter and
leave to crystalize.
● To line the molds: Fill the cavities with milk chocolate at 28-29 C (82
- 84 F). Tap it, flip it over and tap it again to remove the excess.
Scrape and press it flat on a tray lined with parchment paper. Rest
for 1 minute. Scrape away excess chocolate and leave to crystalize.

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 Kriss Harvey

Recipe

Tonka Caramel and

Gianduja Bonbon with
Valrhona Tanariva
Tonka caramel ganache
Ingredients:
● 246 g sugar
● 162 g glucose syrup
● 408 g cream
● 1,5 g tonka bean
● 70 g Valrhona Tanariva chocolate
● 102 g salted butter (room temperature)

Method
● Place the glucose syrup and the cream in a pot. Add the grated tonka
bean. Heat and set aside.
● In a separate pan, dry caramelize the sugar to 193 C (379 F).
● Deglaze with the hot cream and glucose.
● Cook back to 104 C (219 F).
● Cool it to 80 C (176 F) and strain it onto the chocolate. Blend it.
● Cool to 40 C (104 F), add the butter and blend.
● Cool to 30-32 C (86 - 89 F) and transfer to a piping bag.

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 Kriss Harvey

Recipe

Tonka Caramel and

Gianduja Bonbon with
Valrhona Tanariva
To assemble the bonbon
Ingredients:
● 1000 g Valrhona Gianduja (tempered to 28 C)
● Tonka ganache (page 12)
● Ready prepared mold (page 11)

Method
● Temper the gianduja to 28 C (82 F) and transfer to a piping bag.
● Start piping the tonka ganache (30-32 C/86 - 89 F)), then the
gianduja.
● Rest in a cool area (13-14 C) until crystallized.

To close the bonbon

Ingredients:
● Tempered milk chocolate (in a piping bag)
● Transfer sheet (optional)

Method
● Once crystallized, warm the top slightly using a heat gun, and
close the mold with tempered white chocolate. The application
of a transfer sheet is optional.
● Leave in the cooler for 30 minutes.
● Remove the transfer sheet (if using). Give the mold a gentle
twist, then flip the mold over to release the bonbons. Tap if
necessary.

Allergens

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 Kriss Harvey

Recipe

Cassis and Hazelnut

Bonbon with Valrhona
Tanariva
To paint and shell the mold

Ingredients:
● Cocoa butter
● Fat-soluble powdered food color (crimson)
● Tempered milk chocolate (in a piping bag)

Method
● Warm the cocoa butter to 40 C. Temper it to 29-30 C (84 - 86 F).
Add color.
● Spray all the cavities of the mold evenly.
● To fill the mold: Fill the cavities with chocolate at 28-29 C (82 - 84
F). Tap it, flip it over and tap it again to remove the excess. Scrape
and press it flat on a tray lined with parchment paper. Rest for 1
minute. Scrape away excess chocolate and leave to crystallize.

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 Kriss Harvey

Recipe

Cassis and Hazelnut

Bonbon with Valrhona
Tanariva
Blackcurrant caramel
ganache
Ingredients:
● 180 g sugar
● 300 g cassis puree
● 75 g cream
● 450 g Valrhona Tanariva chocolate
● 60 g cassis liquor
● 75 g butter (room temperature)

Method
● Warm cream and cassis puree separately.
● Put the sugar in a pan and make a dry caramel to 193-195 C (379 -
383 F). Deglaze the caramel with the warm puree.
● Add the warm cream and bring back to simmer.
● Pour the caramel over the chocolate at 80 C (176 F). Blend it.
● Add butter and cassis liquor at 40 C (104 F). Ensure a homogenous
mixture.
● Transfer to a piping bag. At 32 C (89 F) it is ready to pipe.

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 Kriss Harvey

Recipe

Cassis and Hazelnut

Bonbon with Valrhona
Tanariva
Praline layer
Ingredients:
● 426 g hazelnut praline 60%
● 47 g hazelnut paste
● 66 g cocoa butter
● 43 g milk chocolate (tempered)
● 23 g Mycryo

Method
● Microwave the praline and the hazelnut paste to 30 C (86 F).
● Temper the cocoa butter to 28-30 C (82 - 86 F) and add the milk
chocolate at 30 C (86 F) and the mycryo.
● Mix it well and incorporate with the praline and hazelnut paste.
● Blend it until everything is emulsified. Microwave if necessary. The
temperature should be around 30 C (86 F)
● Transfer to a piping bag.

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 Kriss Harvey

Recipe
Cassis and Hazelnut
Bonbon with Valrhona
Tanariva
To assemble the bonbon
Ingredients:
● Blackcurrant caramel ganache (page 15)
● Praline filling (page 16)
● Ready prepared mold (page 14)

Method
● Pipe the blackcurrant ganache (at 30-32 C / 86 - 89 F)), and then
the praline.
● Rest in a cool area (13-14 C / 55 - 56 F) until crystallized.

To close the bonbon

Ingredients:
● Tempered chocolate (in a piping bag)
● Transfer sheet (optional)

Method
● Once crystallized, warm the top slightly using a heat gun, and
close the mold with tempered white chocolate. The application
of a transfer sheet is optional.
● Leave in the cooler for 30 minutes.
● Remove the transfer sheet (if using). Give the mold a gentle
twist, then flip the mold over to release the bonbons. Tap if
necessary.

Allergens

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