Kris Harvey Chocolate BonBon recipes

[Sussan Estela Olaya]

Hi May.

Aproximately, the pastry bag used by the chef holds between 800 grams to 1 kilo of tempered milk chocolate, which is enough for 3 to 4 molds of 24 cavities each, depending on the size of the bonbon, as seen in the Speculoos bonbon recipe.

A small bonbon typically uses about 8 to 12 grams of chocolate in total for the shell and the cap. With this information, you can roughly calculate how many bonbons you want to prepare. Just make sure to melt a bit more chocolate and not be too exact in case any issues arise. If you have leftover chocolate, you can store it without any problem and use it later.

Best regards.