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Skill Level » Advanced

Multicolored Bon Bons

Posted by: AUI

Active Time

0 Hour   40 Minutes

Total Time

12 Hour   50 Minutes


1Raspberry Gelee for Confections



  1. Whisk together the pectin powder and the first amount of sugar. In a pot, combine the raspberry purée, glucose and the second amount of sugar. Bring to a boil and then whisk in the pectin mixture. Cook to 221ºF/105ºC while constantly stirring. Remove from heat then stir in lemon juice puree. Allow to cool until 85ºF/30ºC.

2Vanilla Ganache



  1. Combine the cream, glucose syrup, and scraped vanilla bean in a pot and bring to a boil. Pour over white chocolate coins and stir until smooth. Stir ganache periodically until it cools to 95ºF/35ºC and then stir in the butter until it is smooth. Allow it to cool to 80ºF/27ºC.

Flavor Profiles

Taste Profile

  • Sweet

Aroma Profile

  • Dairy
  • Fruits (citrus, tropical, berries, etc.)
  • Vanilla

Texture Profile

  • Soft
  • Others
  • Hard
  • Smooth

Temperature Profile

  • Room Temperature

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