Introducing the Strawberry & Pistachio Bonbon
Ever wondered how they are made... read on!
1. The Canvas: Hand-Painted Shells
Before the chocolate even enters the mold, our chocolatiers begin the artistic process. Using vibrant, tempered cocoa butter, we hand-paint each mold to create a unique marbled effect. Because these are done by hand in small batches, no two bonbons look exactly alike.
2. The Heart: Strawberry & White Chocolate Ganache
The center is where the soul of the bonbon lives. We blend couverture white chocolate with strawberries to make a smooth Strawberry & White Chocolate ganache.
3. The Secret Ingredient: Pistachio Crunch
To elevate the texture, we’ve added a layer of Pistachio crunch. This adds an earthy, nutty depth and a satisfying contrast to the smooth ganache.
4. The Architecture: 71% Dark Chocolate
We chose a 71% dark couverture chocolate for the outer shell. This wraps the sweet centre perfectly to give it a bitterness that balances the full tasting experience.
Come visit us at Patagonia Chocolates in Queenstown to see our chocolates being made fresh every day, by local hands.
