Raspberry Chocolate Bonbons | Nolyns Kitchen

[@selinalavanya9556]

They look awesome! You definitely have a lot of patience in doing it, when you remove the excess chocolate onto the counter, cleaning would have been a tough job! Then when you scrape it. We watch it in just a few minutes, but you might have took so much time in doing it!! Thanks a lot!!

[@NolynsKitchen]

We therefore use a marble plate. This plate is cold and ensures that the chocolate solidifies faster. You can then easily scrape off the chocolate with the scraper. I certainly have patience but the end result is sublime for the eye and for your taste buds.

[@selinalavanya9556]

@@NolynsKitchen oh! Yes, by seeing it I thought it was marble. Yes, when you chill it, it comes out easily! Yes, applying butter and the food colours also needs patience! That's true, the end product is what it makes your efforts worth it!!

[@robertkestler1204]

What food coloring did you use and how much do you add?

[@NolynsKitchen]

I used Color powder blue and gold. You can use around 4 grams of each.

[@evelienhermans6580]

Looks super fancy! Do you have to wait between the gold and blue layer for the gold layer to harden or can you just go immediately in with the blue layer?

[@NolynsKitchen]

Thanks! I advise to wait 5 minutes. it dries pretty fast!

[@SaraM327]

Do you reuse any of the chocolate that's been scraped off for anything or just throw it away? Also wondering if maybe I can just scrape the chocolate into a bowl instead?

[@NolynsKitchen]

Of course the chocolate is reused! When it has solidified, it is then stored back in a plastic sealed bag. These pieces of chocolate can then later be reused to melt and make new Bonbons.