Chocolate peanut butter bonbons. Copycat Reese’s peanut butter cups. I don’t care what you call these chocolate bonbons with a peanut butter filling. Anytime you combine chocolate and peanut butter is a win in my book.
The background (feel free to skip)
This week’s reddit 52 weeks of baking challenge was chocolate, and my goal was to temper chocolate. I initially contemplated adding chocolate butterflies to the apple cake I made last week, but that might have been a bit much.
I next contemplated truffles. Mr. uglyducklingbakery gave me truffles for Valentine’s Day. But I’ve made truffles before.
And then I saw an Instagram bonbon.
Tempering is relatively new to me. I understand the principles of crystal formation. I just don’t often have the patience. But the point of joining the reddit 52 weeks of baking challenge was to do just that, challenge myself.
You can find inexpensive silicone molds in various shapes and sizes on Amazon.
The below are the amounts I used. Next time I would probably add more sugar to make the filling a bit thicker. I could have used a bit more to ensure I had enough after all the necessary, um, quality control tastings. And I needed to coat the molds a little thicker with chocolate.
FAQs about chocolate peanut butter bon bons
Truffles have chocolate ganache centers, often rolled in cocoa or dipped in nuts. Bonbons are chocolate-encased and can include any sort of center. There seems to be a discrepancy whether the Venn diagram has truffles as a subset of bonbons or whether the sets are non-overlapping.
You can definitely dip things into chocolate that hasn’t been tempered. There are two things I took away from 8th grade home economics class – chocolate-dipped buckeyes and a purple stuffed elephant. But non-tempered chocolate doesn’t have the same shine or snap. For these bonbons, I would, and did, temper.
Here’s a good link from Epicurious on how to temper chocolate. More than anything, it just requires practice. And patience. Lots and lots of patience. And more practice.
I did have a temporary lapse of fortitude when I scooped a bit of the peanut butter filling onto a piece of chocolate. But onward I went.
Peanut butter filling for chocolate peanut butter bonbons
Chocolate peanut butter filling
- ¼ cup peanut butter I use Jif creamy for baking
- 1 tablespoon (0.5 oz) unsalted butter
- ⅓ cup (1.2 oz) powdered sugar sifted if really clumpy
Chocolate for molding or dipping
- 5 ounce chocolate any kind, but do not use chocolate chips
- Combine the peanut butter and butter in a small pan and melt over low heat until combined.1/4 cup peanut butter, 1 tablespoon (0.5 oz) unsalted butter
- Off the heat, stir in powdered sugar until smooth, making sure to mash out any lumps in your sugar.1/3 cup (1.2 oz) powdered sugar
- Let cool, either at room temperature or transfer to a bowl and put in the fridge, depending on how quickly you want to make the bonbons.
- Temper chocolate and use a thin layer to fill your molds. Let cool to room temperature.5 ounce chocolate
- Add your bonbon filling and flatten, leaving enough space in your mold for a thin layer of chocolate for the bottom of your bonbon.
- Re-temper your chocolate if necessary and add a thin layer of chocolate to your mold.5 ounce chocolate
- Let cool to room temperature and unmold. Tempered chocolate bonbons can be stored at cool room temperature.
Occasionally it’s important to challenge yourself to do something new in order to keep growing. That was why I did an Ironman triathlon. And that’s why I started this blog. What is it that you want to do?
If you make this peanut butter filling for chocolate peanut butter bon bons, please comment here or share a pic with me on Instagram!
Check out another uglyducklingbakery recipe for candies and sweets. I practiced tempering chocolate again with my coffee truffles.
Chocolate and peanut butter lovers should check out the chocolate peanut butter cake or my double peanut butter chocolate chip cookies.
Join the uglyducklingbakery family.
Week 1: New Year new recipe: blueberry galette
Week 2: seasonal: Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off: Kate’s sticky toffee apple caramel cake
Week 4: Australia: sausage rolls
Week 5: bite sized: cookies
Week 6: Chinese New Year: mushroom bao
Week 7: new tool: baguette baker
Next week: timed challenge (1 hour)