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Raspberry Sugar Encrusted Bon Bons

SKILL LEVEL: Skill Intermediate

TAGS: Candy Wafers, Chocolate Molds, Flavored Sugars

  • 3 oz Chocolatier Vanilla Flavored Wafers
  • 1 bottle Chocolatier Raspberry Flavored Decorating Sugar
  • 2 ½ oz Raspberry Jam
  • Chocolatier Bon Bon Proline Mold
  • Chocolatier Piping Bags
  • Chocolatier Scraper
  • Chocolatier Melting Bowl
  • Parchment Paper
  • Dipping Tools
  1. Melt Vanilla Candy Wafers in melting bowl according to package instructions.
  2. Fill each cavity with the Vanilla Candy Wafers and tap mold on surface to remove air bubbles.
  3. Flip the mold over and empty excess onto parchment paper or into a large bowl, leaving enough to coat the cavities of the mold about 1/8 inch thick.
  4. Place mold in refrigerator for about 5 to 10 minutes or until set.
  5. Fill piping bag with raspberry jam and fill cavities leaving 1/16 in. at the top.
  6. Cover the filled shells with melted Vanilla Candy Wafers either by pouring or piping on top.
  7. Tap to remove any air bubbles and scrape off excess using Chocolate Scraper.
  8. Return filled mold to refrigerator for approximately 10 minutes. When set, carefully unmold.
Sugar Rimmed
  1. For rimmed pieces dip the bottom edge of your pieces into remaining melted white wafers and roll immediately in raspberry flavored decor sugars. Let set.
Sugar Topped
  1. For topped pieces dip the top of your pieces into remaining melted white wafers and then immediately into the raspberry décor sugar. Let set.
Sugar Encrusted
  1. For completely encrusted pieces dip the entire piece into remaining melted white wafers, shake off excess and immediately roll in raspberry décor sugar. Let set.