• maryse

Orange Dark Chocolate Bonbons

Updated: Jun 24, 2019

A delicious mix of classic flavours, these orange dark chocolate bonbons are both impressive and irresistible. These are surprisingly easy to make and are always a major hit!

If you make the recipe as-is, you'll need some chocolate molds because the cream filling isn't solid enough to form into a ball and cover with chocolate. I used a silicone star mold I got as part of a set on amazon but you can use a plastic mold if you want, you'll just need to flip it over and firmly smack it onto the counter at the end instead of popping them out individually.

That being said, if you don't have chocolate molds you can just add powdered sugar about 1/2 tbsp at a time until it reaches more of a playdoh like consistency. Be warned though, this filling is extremely sticky! Cover a baking tray with some wax paper, dust that with a generous amount of powdered sugar and then cover your hands in powdered sugar before handling it. Once you've shaped your centres, pop the tray into the fridge for about 15 minutes so they can firm up a bit more before you coat them in chocolate.

If you're using a silicone mold, I recommend putting it onto a baking sheet lined with wax paper. You'll need to pick it up a few times to transfer it to the fridge and there will inevitably be chocolate running off the sides (or maybe that's just me?) and honestly the baking sheet and wax paper will just make your life easier.

I used a little bit of gold luster dust on these to make them look a little fancier, and because I think luster dust can hide a multitude of errors and this was my first time making chocolate bonbons! The luster dust is completely optional so feel free to skip it.

The number of chocolates you'll get out of the recipe below depends largely on the molds you're using. I made 15 since that is how many my mold held, but I had some extra filling left over at the end so don't worry too much if your mold is a different size.

Makes about 15 chocolates


  • 150g dark chocolate (chips or chopped up bar are fine, whatever you have handy)

  • 35 g (5 standard sized) marshmallows

  • 2 tsp water

  • 1/4 tsp orange extract

  • 50 g (about 6 tbsp) powdered sugar

  • Orange gel food colouring (optional)

  • Luster dust (optional)


  1. If you're using luster dust, start by taking a food-safe paint brush and dry brushing a bit of luster dust into each cavity of your chocolate mold.

  2. Put chocolate in a microwave safe bowl* and microwave for 30 seconds at a time, stirring each time. When the chocolate starts to melt, reduce intervals to 15 seconds. Your chocolate is ready when it is fully melted and there are no lumps.

  3. Spoon or pour chocolate into molds so that each cavity is completely filled, then tap mold on the counter** a few times to release any trapped air bubbles and fill all those little nooks and crannies.

  4. Turn mold over on top of your bowl to let excess chocolate run out. You want to leave behind a thin coating of chocolate, not big globs of chocolate.***

  5. Using an offset spatula (or cake scraper, or even jus the flat end of a butter knife), scrape excess chocolate off of the flat part of the mold and back into the bowl. Set excess chocolate aside for now but don't get rid of it!

  6. Refrigerate for 15 minutes.

  7. While that's in the fridge, put marshmallows and water in microwave safe bowl and microwave for 20 seconds at a time, stirring after each 20 seconds, until marshmallows are completely melted.

  8. Mix in orange extract and a bit of gel food colouring if using.

  9. Mix in powdered sugar 1 tbsp at a time. You may want to add more colouring if it gets too light for your liking once the powdered sugar is added in.

  10. Check to make sure your orange filling is no longer warm to the touch and spoon a bit of the filling into each chocolate. Don't over-fill them as you'll need enough space for a thin layer of chocolate to close them off.

  11. Put them back in the fridge for 15 minutes to set up a bit.

  12. If your excess chocolate from earlier has started to set a bit by the time your filled chocolates come back out of the fridge, put the excess chocolate back in the microwave in short bursts so it's nice and melted again. Spoon melted chocolate over each cavity so it's nice and full, then scrape the excess off so your bonbons don't all end up connected by a sheet of chocolate.

  13. Put them back in the fridge for 15 minutes one last time, then you can pop them all out of the mold. Try not to touch them too much so you don't leave finger prints on them.


* Choose a bowl that is large enough that you'll be able to hold your chocolate mold over top of it to let the excess chocolate run back into the bowl.

** If you're using a silicone mold, place it on a baking sheet and just pick up the whole baking sheet to tap onto the counter.

*** I gave each of the cavities a little squeeze to make sure I got all the excess out since they were silicone, but if you're using a plastic mold you may want to give it a little tap tap tap.

Tried this recipe? I'd love to see what you made - tag me in your photos with @bronzebakery!

Want to see more of what I'm baking? Check me out on Instagram!

#chocolate #5ingredientsorless #nutfree #eggfree

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