Pistachio & Mango Bonbons
Pistachio & Mango Bonbons
Ingredients
For the Mango Ganache Filling
- 1/4 cup heavy cream
- 1 tablespoon glucose syrup
- 6 ounces white chocolate, finely chopped
- 1/2 cup mango puree, strained for smoothness
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon fresh lime juice
For the Pistachio Shells
- 10 ounces good quality white chocolate, finely chopped
- 2 tablespoons pistachio paste
- 1/4 teaspoon oil-based green food coloring, or as needed for desired color
For the Garnish
- 1/4 cup pistachios, finely chopped
Instructions
- 1
Prepare the Mango Ganache: In a small saucepan, gently heat the heavy cream and glucose syrup until just simmering. Remove from heat.
⏱️ 5 min
- 2
Place the chopped white chocolate for the ganache in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for 1 minute, then gently stir until smooth and fully melted. Add the mango puree, softened unsalted butter, and fresh lime juice. Using an immersion blender, blend until completely emulsified and smooth. Pour the ganache into a shallow dish, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours, or until firm enough to pipe.
⏱️ 10 min
- 3
Temper the Pistachio White Chocolate: Melt 7 ounces of the chopped white chocolate for the shells in a double boiler or microwave (in 30-second intervals, stirring) until it reaches 110-115°F. Remove from heat. Add the remaining 3 ounces of chopped white chocolate (seeding method) and stir continuously until all chocolate is melted and the temperature drops to 80-82°F. Gently reheat to 86-88°F for working temperature. Stir in the pistachio paste and green food coloring until evenly distributed and the desired vibrant green color is achieved.
⏱️ 20 min
- 4
Mold the Bonbon Shells: Pour the tempered pistachio white chocolate into clean, dry polycarbonate bonbon molds. Tap the mold firmly on the counter several times to release any air bubbles. Immediately invert the mold over a sheet of parchment paper and tap firmly to drain excess chocolate, leaving a thin shell. Use a small offset spatula or bench scraper to scrape the top surface of the mold clean. Place the mold in the refrigerator for 10-15 minutes, until the chocolate is set and the mold appears frosty.
⏱️ 15 min
- 5
Fill the Bonbon Shells: Transfer the chilled mango ganache to a piping bag. Pipe the ganache into each chocolate shell, leaving a small space (about 1/8 inch) from the top edge for the chocolate cap. Return the mold to the refrigerator for 10-15 minutes to allow the ganache to firm up slightly.
⏱️ 15 min
- 6
Cap the Bonbons: Re-temper any remaining pistachio white chocolate if it has cooled too much. Spoon a small amount of tempered chocolate over the ganache in each cavity. Use an offset spatula or bench scraper to spread the chocolate evenly and scrape off any excess, sealing the bonbons. Ensure the surface is clean and smooth. Refrigerate for at least 30 minutes, or until fully set and the bonbons easily release from the mold.
⏱️ 15 min
- 7
Unmold and Garnish: Gently invert the mold onto a clean surface or parchment paper. The bonbons should pop out easily. If not, chill for a few more minutes. To garnish, melt a tiny amount of white chocolate (about 1 teaspoon) and use a toothpick or small brush to dab a tiny bit on top of each bonbon. Immediately sprinkle with finely chopped pistachios. Let set for a few minutes before serving or storing.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio & Mango Bonbons
Ingredients
For the Mango Ganache Filling
- 1/4 cup heavy cream
- 1 tablespoon glucose syrup
- 6 ounces white chocolate, finely chopped
- 1/2 cup mango puree, strained for smoothness
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon fresh lime juice
For the Pistachio Shells
- 10 ounces good quality white chocolate, finely chopped
- 2 tablespoons pistachio paste
- 1/4 teaspoon oil-based green food coloring, or as needed for desired color
For the Garnish
- 1/4 cup pistachios, finely chopped
Instructions
- 1
Prepare the Mango Ganache: In a small saucepan, gently heat the heavy cream and glucose syrup until just simmering. Remove from heat.
⏱️ 5 min - 2
Place the chopped white chocolate for the ganache in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for 1 minute, then gently stir until smooth and fully melted. Add the mango puree, softened unsalted butter, and fresh lime juice. Using an immersion blender, blend until completely emulsified and smooth. Pour the ganache into a shallow dish, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours, or until firm enough to pipe.
⏱️ 10 min - 3
Temper the Pistachio White Chocolate: Melt 7 ounces of the chopped white chocolate for the shells in a double boiler or microwave (in 30-second intervals, stirring) until it reaches 110-115°F. Remove from heat. Add the remaining 3 ounces of chopped white chocolate (seeding method) and stir continuously until all chocolate is melted and the temperature drops to 80-82°F. Gently reheat to 86-88°F for working temperature. Stir in the pistachio paste and green food coloring until evenly distributed and the desired vibrant green color is achieved.
⏱️ 20 min - 4
Mold the Bonbon Shells: Pour the tempered pistachio white chocolate into clean, dry polycarbonate bonbon molds. Tap the mold firmly on the counter several times to release any air bubbles. Immediately invert the mold over a sheet of parchment paper and tap firmly to drain excess chocolate, leaving a thin shell. Use a small offset spatula or bench scraper to scrape the top surface of the mold clean. Place the mold in the refrigerator for 10-15 minutes, until the chocolate is set and the mold appears frosty.
⏱️ 15 min - 5
Fill the Bonbon Shells: Transfer the chilled mango ganache to a piping bag. Pipe the ganache into each chocolate shell, leaving a small space (about 1/8 inch) from the top edge for the chocolate cap. Return the mold to the refrigerator for 10-15 minutes to allow the ganache to firm up slightly.
⏱️ 15 min - 6
Cap the Bonbons: Re-temper any remaining pistachio white chocolate if it has cooled too much. Spoon a small amount of tempered chocolate over the ganache in each cavity. Use an offset spatula or bench scraper to spread the chocolate evenly and scrape off any excess, sealing the bonbons. Ensure the surface is clean and smooth. Refrigerate for at least 30 minutes, or until fully set and the bonbons easily release from the mold.
⏱️ 15 min - 7
Unmold and Garnish: Gently invert the mold onto a clean surface or parchment paper. The bonbons should pop out easily. If not, chill for a few more minutes. To garnish, melt a tiny amount of white chocolate (about 1 teaspoon) and use a toothpick or small brush to dab a tiny bit on top of each bonbon. Immediately sprinkle with finely chopped pistachios. Let set for a few minutes before serving or storing.
⏱️ 10 min