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The Chocolate Bon Bon Cocktail

The Chocolate Bon Bon Cocktail


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4

1 rating

December 11, 2012

By

Marcy Franklin

The Chocolate Bon Bon cocktail.

A chocolate dessert turned liquid, the Chocolate Bon Bon cocktail is sure to win over the chocoholics. Click here for more ways to drink your dessert.

1

Servings

Related Recipes

Ingredients

  • 3/4 Ounces Don Julio Anejo
  • 3/4 Ounces Grand Marnier
  • 6 Ounces hot chocolate
  • Cream, to top

Directions

Build all ingredients in a coffee mug. Top with whipped unsweetened cream. Garnish with a candied orange peel.

Tags


Bon Bons With Chocolate Kisses: A Fun Little Recipe

I am certain I am not the only woman that has heard two phrases put together, in some form of connotation, to make a joke– those two phrases being: Stay-At-Home Moms and Bon Bons. It’s a widely known stereotype that women that stay at home sit around all day, eating Bon Bons. In truth, as I was taking pictures for this post, I had thoughts of staging my family room with all sorts of chaotic pandemonium: laundry strewn about, toys chucked across the room, foodstuffs left on side tables with possibly spilled milk dribbling off the side, kids wrestling and crying, with me sitting at the center of it all, mid-bite, engrossed by Pride and Prejudice (the 6-hour BBC Classic). Oh, Mr. Darcy!

We all know the truth: Women work hard, no matter at home or at the office. There are plenty on either side that will tell you that one or the other is harder, but I say, “Solidarity, my sisters! Motherhood is freaking hard work. But, oh, so worth it in the end!” So raise a glass to the heavens and a Bon Bon to your lips, because, I’m serious, once you’ve tried one, you’ll understand why someone would consider sitting around all day eating them!

INGREDIENTS

Over the Christmas holiday, a friend brought us a plate of an assortment of goodies. As I looked through the various treats, my eyes landed on what I thought was my version of Bon Bon– a Hershey’s Kiss enveloped in a flaky, tender almond cookie. My mouth started watering as my fingers plucked the bite-size goodness from the plate. Anticipation roared through me, since it had been years since I’d made them. I could taste it before I took a bite!

But, wait… something’s not right! That’s not the rich, creamy chocolate center of my Bon Bon! That’s… what is that?… is that?… CHERRY?! It was too much, too startling, too different from the taste I was expecting– I spit it out, wiping feverishly at my tongue. It was definitely not what I expected. And then, because I love sugar, I changed my mind’s expectations from chocolate to fruit, and popped the rest in my mouth with a promise to make myself an entire batch as soon as I could.

That day is today, my friends! Here’s what you’ll need:

  • 3/4 C. Shortening
  • 1/2 C. Granulated Sugar
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • 1/2 tsp. Almond Extract
  • 1 3/4 C. All-Purpose Flour
  • 1/2 tsp. Baking Powder
  • 1/2 C. Almonds, finely chopped
  • 36-48 Hershey’s Kisses

Preheat your oven to 350 degrees.

Begin by removing the foil wrapper from your Kisses. Set aside.

In a large mixing bowl or stand mixer, cream together your shortening and granulated sugar.

Tip: I usually beat mine for about 2 minutes on medium speed. The more that you incorporate the sugar into the shortening, the smoother the texture of your Bon Bon.

Next, add your egg. Mix well. Looking at the consistency of my sugar mixture, you can see that it was beat until fluffy, giving it a light, creamy color. Once your egg is mixed in, add your Vanilla and Almond Extracts. Again, mix well.

You’ll need to chop your almonds very fine, almost to a powder. The almonds add a subtle texture and flavor to the cookie that is very pleasing, but you do not want actual chunks. You can still see small slivers and tiny chunks, but it is mostly very, very fine. If you can mirror this consistency, I would recommend it. Stir into your sugar mixture until mixed.

Sift together your all-purpose flour, baking powder, and salt. Slowly, stir and mix into your sugar mixture until it forms into a nice ball, perfect for shaping.

Using the same Tablespoon cookie scoop form from my Lemon and Peanut Butter Oreo Truffles, scoop some batter from your bowl.

Take a Hershey’s Kiss and press it into your dough. It doesn’t really matter, but I love piercing the tip of the Kiss into the dough– it just feels right, you know.

Form your dough to encircle the Kiss.

Roll it around between your palms,

Shaping it into a beautiful little ball of sweetness. Place on a greased or parchment lined cookie sheet, 2″ apart. These do not “melt” like, say, a Chocolate Chip Cookie, so they don’t need to be too far apart, just enough for air to circulate around them. I can usually fit 20 on one pan.

Bake at 350 degrees for 12 minutes. They will turn only slightly golden, but not much. Do not overcook them by waiting for them to have the same golden underside as a more traditional cookie.

Allow them to cool on the pan for approximately 5 minutes. Remove them to a wire cooling rack, allowing them to cool completely. Store in an air tight container.

Be Warned: These are incredibly addicting. Especially when you allow them to cool for about 15 minutes, and then take a bite while they’re still warm and fresh.

The flaky almond cookie will melt in your mouth, sure, but the Kiss inside, warm and enticing, will glide over your tastebuds, straight to your glad heart. Well, stomach, but you get what I mean, right?!


In a large bowl, combine the peanut butter, peanuts, powdered sugar, dates, and butter and mix well form into 1 inch balls. Place on waxed paper lined cookie sheet and chill until firm.

Melt the semisweet chips and the chopped bittersweet chocolate together in a 2 cup glass measuring cup in microwave on medium power about 2 minutes, stirring once, until the chocolate is almost but not quite melted. Remove the chocolate mixture from the microwave oven and stir continuously until it is melted and smooth. This helps temper the chocolate by seeding it with crystals so the chocolate is fairly firm at room temperature. If you use medium power and stir once, the chocolate will not burn.

Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until chocolate is firm, then store tightly covered at room temperature.

To dip the candies, make sure they are well chilled first. Melt the chocolate in a glass measuring cup so the chocolate is deep enough to work with easily. Drop the bonbons, one at a time, into the chocolate. Use a fork to gently turn them, then fish out the bonbon with the fork. Tap the fork on the side of the measuring cup to remove excess chocolate. Tip the coated bonbon back onto the waxed paper. Use a bit of the melted chocolate to fill in any holes or fork marks, if necessary. Take your time this is a contemplative task! The chocolate should firm up in about an hour.


Bon Bons

Bonbons are considered a luxury confection by most people. The phrase "sitting around eating bonbons all day" implies a life of privilege, with little responsibility, and the free time to do nothing but consume indulgent treats.

The name bonbons means "candy" or "sweet" in French. It's from the word "bon" which means "good". And bonbons are indeed good!

Made with white chocolate, dark baking chocolate, sweetened condensed milk, butter, coconut, strawberries

Method: stovetop
Time: 2-5 hours

Made with chunky peanut butter, butter, powdered sugar, nuts, semisweet chocolate chips, vegetable shortening

Method: stovetop
Time: under 30 minutes

Made with vegetable oil, white chocolate chips, semisweet chocolate chips, butter, sweetened condensed milk, flour, vanilla extract, chocolate candy kisses

Method: oven, stovetop
Time: 30-60 minutes

Made with white coating chocolate, sweetened condensed milk, dried apricots, flaked coconut

Method: stovetop
Time: 2-5 hours

Made with shortening, semisweet chocolate morsels, butter, bourbon, milk, powdered sugar, pecans

Method: stovetop
Time: 2-5 hours

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Made with cherry juice, margarine, sugar, vanilla extract, flour, salt, maraschino cherries, powdered sugar

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Time: 30-60 minutes

Made with Kahlua, vanilla wafer crumbs, confectioners' sugar, walnuts, instant coffee powder, butter, corn syrup

Made with powdered sugar, sweetened condensed milk, chopped pecans, butter, flaked coconut, chocolate chips, paraffin wax

Method: stovetop
Time: 1-2 hours

Made with fudge brownie mix, pecans, egg, water, chocolate kisses

Method: oven
Time: under 30 minutes

Made with Hershey's kisses, vanilla extract, salt, butter, sugar, brown sugar, egg, flour, baking powder

Method: oven
Time: under 30 minutes

Made with butterscotch morsels, chocolate morsels, ice cream

Method: stovetop
Time: 30-60 minutes

Made with peanuts, peanut butter chips, shortening, apple chunks

Method: stovetop
Time: under 30 minutes

Made with shortening, chocolate chips, walnuts, vanilla wafers, cocoa powder, powdered sugar, corn syrup, Southern Comfort liqueur


Expert Tips and FAQ

It is extremely important that the melted chocolate be well tempered. This ensures that it ends up smooth and shiny instead of grainy. I&rsquove written a complete guide to tempered chocolate, and that&rsquos a great place to start to brush up on tempering.

Making bonbons can be a messy affair. Always work over a large bowl or a big piece of parchment paper. When you are done with the project, let any extra chocolate cool and save it for the next time you are making chocolates.

Truffles are made by making a ganache (chocolate and cream filling). When it thickens to the point that the ganache can be rolled it into a ball, the ball is then dipped into a chocolate exterior (typically much thicker than the exterior of a bonbon).

Store in a cool, dark, dry place &ndash not in the refrigerator. They can last for six months or more depending on the fillings you use.


Bring cream to the boil with glucose and pour over chocolate.

At 95F add soft butter and emulsify.

Pipe about into bon bon molds previously lined with tempered 45% milk chocolate. The molds should be approximately 2/3 full leaving room for the praline filling

SESAME ALMOND PRALINE FILLING:

Separately toast almonds and sesame seeds. Keep warm.

Bring sugar, glucose, water and vanilla to a light caramel.

Add warm almonds and sesame seeds, continue to caramelize sugars while stirring.

When a medium amber caramel is achieved, add butter, stir to emulsify and cast onto a silpat for cooling.

Once cool, grind in a food processor to a smooth paste.

SESAME ALMOND PRALINE PASTE:

Melt cocoa butter with chocolate to 88f.

Stir praline paste into chocolate mixture.

Pipe the praline filling onto the ganache already set in the bon bon shell.


Strawberry & Cream Croissant French Toast For Your Weekend Brunch

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Is this just a glitch in the algorithm? Or, is Google an ad company, not an information company, that's replicating the discrimination of the world it operates in? How can this discrimination be addressed and who is accountable for it?

“These platforms are encoded with racism," says UCLA professor and best-selling author of Algorithms of Oppression, Dr. Safiya Noble. “The logic is racist and sexist because it would allow for these kinds of false, misleading, kinds of results to come to the fore…There are unfortunately thousands of examples now of harm that comes from algorithmic discrimination."

On At Liberty this week, Dr. Noble joined us to discuss what she calls “algorithmic oppression," and what needs to be done to end this kind of bias and dismantle systemic racism in software, predictive analytics, search platforms, surveillance systems, and other technologies.


No Packets Allowed: Hot Chocolate You Actually Want to Drink

We drink hot chocolate because it’s rich and creamy, warm and luxurious. It's a comfort food, to pick you up when you're feeling down, or when you're just really cold. It's best served next to a skating rink or some other snowy Christmas movie backdrop. It should make you feel like everything is right in the world. But one of my biggest winter disappointments is ordering a hot chocolate and receiving a cup of watery, thin, with only the slightest hint of, or worse, no real chocolate at all—only cocoa, from some instant powdered mix that should instead be saved for the Apocalypse.

So just to be clear, this is not hot cocoa. We are talking hot chocolate—melted chocolate in whole milk topped with whipped cream.

Here it is: BA's Best Hot Chocolate. Photo: Alex Lau.

Now that that is out of the way, let's talk chocolate. When I started developing this recipe, I gave all chocolate a fair chance. It was nothing short of a science experiment. We made hot chocolate out of milk chocolate, semisweet, bittersweet, dark, and very dark. We evaluated the merits of each and began mixing them together to get the right combination of sweetness, acidity, bitterness, and chocolaty goodness.

Semisweet gave us the most balanced flavor without cloying sweetness. Our favorite for this recipe just happens to be Scharffen Berger, and we tried a lot of them. (But any good semisweet chocolate will work.)

Morning, noon, or night: Espresso Hot Chocolate. Photo: Alex Lau.

For the BA's Best Hot Chocolate, we wanted a slight bitter edge, so we added hit of Dutch processed cocoa. And here we have it: the best of all hot chocolates. Its richness and body come from the melted chocolate, bitter back notes come from the cocoa that’s softened, as the whipped cream slowly melts and changes each sip for the better (and better).

Feel the heat: Mexican Hot Chocolate. Photo: Alex Lau.

When developing the Mexican chocolate recipe, we replaced the bitterness of the cocoa with the sweet floral notes of the canela or Ceylon cinnamon. We loved it so much we then used this combination as the base for our two spiked chocolates, espresso and bourbon hot chocolates.

Just add rum: Spiked Hot Chocolate. Photo: Alex Lau

One of the things that I kept getting asked during this process was what was my favorite. And every time I thought I had a definitive answer, I would take a sip of another one and my opinion changed. So you need to make them all and decide what your favorite is. Or, if you’re like me, just love ‘em all.


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Holiday Cake Bon Bons

  • December is here! It’s time to turn on the Christmas music, pass around the holiday cookies, and trim the tree with friends!

Hosting a tree-trimming party and not sure where to start? Follow these tips for what to serve and activities to enjoy for a swoon-worthy holiday party!

Send out Christmas party invitations at least one to two weeks ahead and be sure to let guests know it’s a “tree-trimming” party so they can bring a holiday ornament to hang on the tree. Or, for a more unique twist on the tree-trimming party idea, host an ornament exchange! The best time for this activity-based party is in the afternoon, such as 2pm – 4pm or 3pm – 5pm.

Serve a variety of appetizers and small treats for easy eating while mixing and mingling. Pick a theme like “cookies and cocktails” or opt for a holiday smorgasbord of Christmas-y treats. Here are a few crowd-pleasing recipes to try…

Holiday Cake Bon Bons (Recipe featured below)
Christmas Tree Appetizers
Christmas Party Dip
Easy Holiday Cookies
Italian Christmas Cookies

Decorate your holiday treats table with festive and fitting décor like crafty “magazine” trees (read the full how-to here). They will brighten up your food table and add height variety. Try brushing the edges with a variety of festive colors in addition to gold (try red and aqua for a retro holiday look).

Nothing says holiday party like piping hot Christmas Cocoa and a variety of other spiced drinks. Set up a drink bar on a side console table, along with mix-ins like marshmallows, cinnamon sticks, and rock candy sticks. Kids especially will love stirring up their own cocoa creation.

Christmas Cocoa
Christmas Cranberry Apple Cider
Holiday Grasshopper Cocktail
Holiday Daiquiri Punch

Be sure your tree is up and in its stand prior to the party. If you’re using lights, you will probably want to have those in place ahead of time as well. Select a variety of ornaments and trimmings to decorate the tree. Set up a table with wide-mouthed glass vases and jars full of ornaments. Try spacing the tree in an open area or push the furniture back away from the tree to allow room for guests.

Provide a variety of ribbons and craft supplies for kids to make their own ornament to hang on the tree. For example, decorative paper or pipe cleaner candy canes are a great “kid-friendly” alternative to fragile, glass ornaments and look equally as festive hanging on a tree. You can also set up a fun garland creation station using Fruity Cheerios, popcorn and other snacks that kids will love. Read sugarandcharm’s Cereal Christmas Decorations post for more details.

These holiday projects will keep the kids happy—and it will give adults time to enjoy the party. Encourage guests (kids and adults alike) to craft an extra ornament to take home!


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Comments:

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