Level: Scoolinary Team

Hi Kevin

To achieve smooth, glossy, and bubble-free chocolate bonbons, it’s important to consider several factors, especially the type of mold you’re using and your technique. Here are some tips:

– Silicone Molds: These are flexible and easy to use but tend to trap air, which can cause bubbles in your bonbons. Additionally, the surface of the bonbons might not be as shiny due to the material’s nature.

– Polycarbonate or Acrylic Molds: These are more rigid and provide a better finish. Their smooth, hard surface makes it easier to achieve a flawless shine and bubble-free bonbons. Polycarbonate is particularly recommended for high-quality chocolates because it helps achieve a good “snap” and shine in the final product.

Recommendation: Switching to polycarbonate or acrylic molds can help reduce air bubbles and achieve a more glossy finish for your bonbons.

Make sure your chocolate is well-tempered. Properly tempered chocolate contracts as it cools, which helps eliminate air bubbles and gives a smooth, glossy finish. Keep the chocolate at a consistent temperature while working to avoid losing its temper. After pouring the chocolate into the molds, gently tap the mold against the work surface or use a vibrating tray to help release trapped air bubbles. This is especially effective with polycarbonate molds.

Mold Handling:

– If you choose to use silicone molds, ensure they are thoroughly cleaned and dried before use to avoid stains or bubbles.

– After pouring the chocolate, gently rub the sides of the mold to release any air bubbles sticking to it.

Conclusion: To improve the quality of your bonbons, I recommend switching to polycarbonate or acrylic molds as they help in reducing air bubbles and providing a more glossy finish. Also, ensure proper tempering of the chocolate, work in an appropriate environment, and use vibration techniques to release trapped bubbles.

Good luck with your bonbons!