Let's make bonbons
Bonbons are chocolate confectioneries originating from the French royal court in the 17th century. From the French word bon meaning “good”, bonbons are chocolate candies with a filling inside, usually fruits, brittle, nougat, or caramel. Equipment for chocolate bonbons are varied and must be capable of chocolate tempering, molding, scraping, filling, and covering.
What chocolate bonbons equipment do you need?
High speed biscuit cartoning machine
X-fold wrapping is a popular method of packaging for crackers, biscuits, cookies and s...
Chocolate tempering and enrobing machine
Is your current enrobing solution wasting money? Do you need to reduce your runnin...
High-speed bunch wrapping machine for chocolate
Bunch wrapping with aluminium foil is a popular method to use for an attra...
Small chocolate tablet wrapping machine
Are you looking for a small-scale wrapping machine that can pack small Neapolitan c...
Continuous chocolate enrober
Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditiona...
Entry level bean to bar line
One of the challenges when setting up a small-scale cocoa processing factory is making all of t...
Flexible chocolate tablet wrapping machine
In the overcrowded and competitive confectionery industry, attractive chocolate...
Extruder for bakery masses
Are you looking to produce the widest range of extruded/deposited products possible, but don̵...
Rotating stencil depositor
Do you need to produce patterned products in good volumes but are concerned about quality? Tradit...
Energy efficient chocolate enrober
Do you need to reduce your energy costs and environmental impact, but need to maintain t...
Small chocolate enrober
Do you have a small-scale production environment but need the highest quality of enrobing? Higher qua...
High speed chocolate depositor
Do you need to be able to handle a wide variety of product – for mouldings, long-fill,...
Chocolate depositor
Do you want the highest quality depositor for your small-to-medium production? Traditional depositors at ...
Depositor for aerated masses
Do you want to work with the most delicate aerated masses and maintain the highest quality prod...
Economic C-frame chocolate depositor
Are you losing time and money in downtime on your multi-product line? Traditional depo...
Energy saving chocolate tempering machine
Do you need to lower your energy consumption due to either rising power costs or...
Chocolate tempering machine
If your existing traditional chocolate tempering machines are costing money in increased energy ...
Aerator for fat based masses and crème fillings
If you work with fat-based center masses and cremes, is your current aerat...
High capacity cooling tunnel for chocolates
Do you need the highest quality from your high volume line? 24/7 running means...
Hygienic cooling tunnel for chocolates
Variable, precision cooling of a wide range of chocolate, chocolate-coated and creme...
Depositor for caramel, jam and toffee
Do you have a multi product line that you wish could handle high and low viscosity ma...
Depositor for solid and filled chocolates
If you need to produce a wide range of chocolate products on a smaller productio...
Chocolate temper meter
To maintain and improve the quality of your chocolate production you need a chocolate temper meter for...
Chocolate analyzer
When designing new lines or new product – or looking for improvements in existing ones – testi...
Hygienic chocolate cooling tunnel
Quickly cool your product after cooking in preparation for further processing. This is a ...
High capacity tempering machine
Prepare chocolate mixes for application to your product as coatings. Enhance the attractiven...
Ice coating machine
Make consistent use of this high-quality, finish coat with your covered product. This is a coating machin...
Vertical cooling tower for chocolate moulds
Used for cooling one-shot products or chocolate blocs.
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Tempering and refining your chocolate bonbons
Tempering involves heating and cooling your chocolate so the fats (cocoa butter) can crystallize uniformly. The objective of tempering is the formation of Form 5 crystals which develop at 93° to 95° F.
Tempering and refining your chocolate using a tempering machine facilitates the formation of chocolate crystals necessary to get that gloss, snap, and crunchy texture of your chocolate bonbons. If you simply melt your chocolate and then cool it down, you cannot give the bonbon shells the glossy, shiny look we love.
Essential equipment for chocolate bonbon making
After a filling machine fills the molds with tempered chocolate to form the shell, the excess chocolate is scraped off. Be vigilant in checking that molds are totally clean and dry to ensure that the chocolate does not come in contact with moisture. Moisture can cause chocolate blooming, reduce surface luster and chocolate snappiness. To get rid of any air bubbles, the molds on a conveyor belt must be vibrated. In this way, the bonbon shells can develop properly.
After hardening, you can fill the shell with your favorite ingredients like fruit, caramels and ganache. You can then proceed to covering the chocolate bonbons with another layer and subjecting them to cooling. This allows the Type V crystals to fully settle and crystallize, resulting in that luster and snap you are looking for in your chocolates.
Chocolate maker vs. chocolatier: how are bonbons involved in these?
As a producer, what should you identify yourself to be? In terms of bonbon making, are you the chocolate maker or the chocolatier?
Chocolate makers, as their name implies, make chocolate bars. From the processing of the beans, chocolate makers follow every step of the chocolate making process until tempering to form the chocolate bars. On the other hand, chocolatiers, also known as chocolate melters, receive the chocolate bars and melt them to create whatever product they desire. They do not make the chocolate from scratch but are able to produce chocolate products.
You may have also heard of bean to bonbon. This refers to chocolatiers who receive beans, produce chocolates, and use these to develop products, such as bonbons. These producers do not necessarily grow their own beans, but do participate in every step of the chocolate making process. The bean to bar market is well-perceived by consumers, projecting to reach 24.54 billion USD by 2027.
Molding vs. enrobing: which is which?
Depending on the design of your bonbon and its filling, you can choose molding or enrobing as your chocolate capsulation method.
Molding requires you to have the chocolate shell formed first before putting the filling in and closing the shell. Liquid chocolate is poured over your molds, allowed to settle, then filled with your flavoring of choice, covered, and cooled. This is best when you want to create specific designs, shapes, and other decorations. However, this can be time-intensive and requires strict moisture controls.
Enrobing entails that you form your core first before wrapping this in chocolate. After forming the core, liquid chocolate is poured over it. If a liquid core is used, this must be covered first in a chocolate shell or something similar prior to enrobing. Compared to molding, this is a faster process and can be upscaled, allowing you to make many products rapidly.
Processing steps involved in chocolate bonbons making
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