Last year,during my semestral break, I went on a business venture where I sold cupcakes, cookies, cheesecakes and other pastry goodies. Until my classes resumed earlier than I expected and my supplies were left in the pantry and refrigerator untouched.
Upon returning home for the Holy Week, I saw my supplies were still in good condition. Thus the decision to consume and utilize them before they expire or be left at the bottom of the fridge-forgotten.
During the height of my business I purchased a lot, as in a serious quantity, of imported chocolates- white and dark. My philosophy:Nothing can beat your chocolate cake if you use Belgian Chocolates. *wink wink*
Seeing I have a great amount of high quality white chocolates, I decided to make Bonbons. Last Christmas, I utilized my supply of dark chocolates by making Truffles. They were really scrumptious. This time, I'm going to experiment on making Happy Bonbons.
Being fascinated with alcohol and liquor, I added some substantial amount of whisky. I thought a whisky would go well for my first experiment on making a bonbon.
So this one is like a Sinner BonBon already, filled with chocolate, nuts, whisky and other killer ingredients. Eating these would have to be in moderation.
I divided the entire bonbons into two and coated the first half with Dark Chocolate then the other half with White Chocolate.
Before the coating hardened completely, I finished them with different sprinkles.
My favorite Pink sprinkles!
My sister Ganna helped me and she decided to sprinkle some Red Vermicelli, Silver Sugar Crystals and Snow Flakes.
Forgive me they don't look perfect and flawless, this is my first experiment and I am yet to take Pastry Arts II in the coming month.
However imperfect they look, they taste nonetheless too good! It was not too sweet and the texture of the bonbons in every bite were alternating- from the lovely crunch of the coating and you then experience how it melts slowly in your tongue and you then reach the soft and chewy center with specks of teeny tiny crunches from the nuts! Ahh, homemade goodies are really made with love.
My sister loves to call these Whites and Nuts Overload!
Cross section!
Happy Bonbon's center!
As I took a cross-section photo of the bonbons, it crossed my mind that I could substitute Easter Eggs with these Happy Bonbons. Well, being a traditional Filipino family we enjoy eating our Easter Brunch together more than the western's tradition of Easter Egg Hunting. Thus, serving this after devouring the lechon as dessert should be reasonable.
So I served them during Easter Sunday. :)
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