Piña Colada Bonbons

May 1, 2011

in American,Confections & Candies,Cookbook Reviews,Recipes

Piña Colada Bonbons

I’m not going to lie, I was so excited when I first received my copy of Chocolate & Confections by Peter P. Grewelin/The Culinary Institute of Amierca that I started flipping through it immediately. This moment mind you, took place a few months ago.

Not having time to sit down and carefully “really” read and absorb the content of this book left me feeling a little intimidated by it. So, I have to admit I placed it back on the bookshelf and went on with my life.

This weekend I decided it was time to take it off the shelf and start reading it. After sitting down with it long enough to get through the first few chapters, I felt inspired enough to make some bonbons for you.

Having recently added a jar of Coconut Oil to my pantry thanks to folks at Kelapo, and with Cinco de Mayo just around the corner, the first thing that came to mind were Piña Colada Bonbons.

Coconut OilAdd a bit of color to your chocolate mold

5.0 from 2 reviews
Piña Colada Bonbons
 
Author:
Serves: 8 bonbons
Ingredients
  • powdered yellow food coloring, to decorate mold (optional)
  • 6 ounces tempered white chocolate, to coat & top chocolate mold
  • 6 ounces white chocolate chips
  • 2 tablespoons coconut oil
  • 2 tablespoons Captain Morgan's Parrot Bay Coconut Rum
  • ¼ cup heavy whipping cream
  • 1 teaspoon pineapple extract
Directions
  1. With a small paintbrush, brush the interior cavities of a clean and polished plastic chocolate mold with a little powdered yellow food coloring.
  2. Pour tempered white chocolate into mold making sure to fill each cavity completely, and vigorously shake and tap mold over a hard surface to remove any air pockets. Allow mold to rest 1-2 minutes upright.
  3. Invert mold over a pan or bowl and gently tap tops of mold to release excess chocolate and create a thin shell.
  4. Run a bench scraper or offset spatula over the top of the chocolate mold to remove any excess chocolate, them place mold upside down to allow chocolate to set. Set aside.
  5. Melt 6 ounces of white chocolate chips over a double broiler, remove from heat. Stir in coconut oil, whipping cream, rum, and pineapple extract. Place back over double broiler if necessary to create a smooth and silky consistency.
  6. Transfer ganache to refrigerator to chill for 2-3 hours.
  7. Remove ganache from refrigerator. Fill piping bag fitted with a small round tip with ganache. Fill chocolate shells with ganache filling leaving 2-3mm gap for the chocolate top. Place mold in the freezer for 10-15 to allow ganache to set. Remove from freezer, pour tempered chocolate over mold, scrape tops with a bench scraper to remove any excess chocolate. Return to freezer for 10-15 minutes to allow tops to set.
  8. Remove mold from freezer, invert mold and gently tap tops to release chocolates.
Notes
Reserve leftover ganache for Piña Colada Truffles... recipe to come.

Resources:
Chocolate Dipped Anything presented by The Culinary Institute of America
Tempering White Chocolate by Chef Emeril Lagasse

Piña Colada BonbonsPiña Colada Bonbons

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{ 41 comments… read them below or add one }

1 Sylvie @ Gourmande in the Kitchen May 1, 2011 at 11:58 pm

I love the tropical flavors here and the way you’ve decorated them with the powdered yellow food coloring.

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2 Daydreamer Desserts May 2, 2011 at 7:54 pm

Thank you Sylvie!

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3 Lora May 2, 2011 at 1:06 am

These sound delicious and look oh so pretty.

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4 Daydreamer Desserts May 2, 2011 at 8:00 pm

Thanks Lora!

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5 Junia @ Mis Pensamientos May 2, 2011 at 3:02 am

wow, these look fabulous!!!

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6 Daydreamer Desserts May 2, 2011 at 8:00 pm

Thanks Junia!

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7 Belinda @zomppa May 2, 2011 at 4:55 am

I would eat way too many of these!!

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8 Daydreamer Desserts May 2, 2011 at 7:59 pm

You’re telling me…! :)

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9 bryan May 2, 2011 at 5:26 am

Wow these look great! What a cool process thanks for sharing.

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10 Daydreamer Desserts May 2, 2011 at 8:01 pm

Glad you liked them!

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11 Victoria (District Chocoholic) May 2, 2011 at 5:58 am

I love the texture that you get from using coconut oil/butter in ganaches, as well as the subtle hint of coconut flavor imparted. Very nice recipe and perfectly formed bon bons.

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12 RLV @ bittensweetblog.com May 2, 2011 at 6:48 am

I love pina colada! These look fantastic. I can’t wait to see the truffles! :)

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13 Daydreamer Desserts May 2, 2011 at 8:05 pm

They are hard to resist aren’t they? Hang tight, they are a comin’…

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14 DessertForTwo May 2, 2011 at 6:48 am

These look perfect for a cinco de mayo party! Two-bite desserts :)

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15 Daydreamer Desserts May 2, 2011 at 8:03 pm

They are, I’m sure they would fly off the table quicker than jello shots. Two-bite, maybe for you and me… the guys, probably not so much. ;)

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16 The Chocolate Priestess May 2, 2011 at 8:05 am

How does white chocolate compare to milk and dark chocolate when making bon bons? Is it harder or easier to work with?

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17 Daydreamer Desserts May 2, 2011 at 8:11 pm

Welcome back Chocolate Priestess, what I’ve personally experienced is that white chocolate is a little more finicky to work with than milk and/or dark chocolate.

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18 Evan Thomas May 2, 2011 at 10:21 am

These look so good! Love the flavors.

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19 Daydreamer Desserts May 2, 2011 at 8:17 pm

Thanks Evan, glad you liked them!

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20 Steph@stephsbitebybite May 2, 2011 at 10:21 am

What a deliscious little treat! Transporting me right to the dog days of summer!

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21 Daydreamer Desserts May 2, 2011 at 8:18 pm

Thank you! They’ll be here before you know it! #dogdaysofsummer

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22 kitchenarian May 2, 2011 at 10:50 am

These look lovely. I love coconut oil and this is a great way to use it.

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23 Daydreamer Desserts May 2, 2011 at 8:19 pm

Thank you, this was my first time using it. It did not disappoint!

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24 Katrina May 2, 2011 at 12:49 pm

These sound wonderful! Pina coladas are my favorite cocktail!

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25 Daydreamer Desserts May 2, 2011 at 8:20 pm

Thank you Katrina! Hard not to love Pina coladas… :)

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26 Kate@Diethood.com May 2, 2011 at 12:56 pm

I am not going to lie, either…. I am drooling over your bonbons! :)

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27 Daydreamer Desserts May 2, 2011 at 8:21 pm

Thank you for being so honest with me Kate, I totally appreciate it! (Huge ego stroke!) :)

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28 Kelly May 2, 2011 at 2:39 pm

These look fantastic and I bet taste delicious!! These are a must try! :) So glad to be your newest follower! :)

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29 Daydreamer Desserts May 2, 2011 at 8:25 pm

Hi Kelly, welcome! So glad you found this little blog of mine, and even more so that you decided to become my newest follower. Enjoy! :)

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30 Lyndsey @ Vanilla Clouds and Lemon Drops May 2, 2011 at 4:16 pm

These are absolutely amazing!! They look so professional – Im very impressed! Not to mention they also sound delicious – yum!

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31 Daydreamer Desserts May 2, 2011 at 8:27 pm

Hi Lyndsey, thank you so much. This was my very first attempt at making chocolate bonbons so your comment just gave me a huge ego boost. Thanks again! :)

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32 Ken│hungry rabbit May 3, 2011 at 7:11 am

Everything you do is perfection, include these fantastical confection. Eight little bonbons will disappear into my tummy in no time.

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33 Daydreamer Desserts May 3, 2011 at 9:42 pm

Thank you so much Ken, you are too kind! I don’t think your tummy would complain with all that yoga you do. ;)

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34 Megan May 3, 2011 at 2:27 pm

I have been dying to read that book. I am glad you are satisfied with it! It has been sitting in my Amazon shopping cart for a long time…. I always keep “waving it” for later. Awesome! Your confections look beautiful! Congrats!

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35 Daydreamer Desserts May 3, 2011 at 9:43 pm

Thank you Megan, I’m sure you are going to love the book. It’s so inspiring… :)

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36 Megan May 3, 2011 at 2:27 pm

“saving it”

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37 Sapna Anu B.George May 3, 2011 at 10:02 pm

Great to meet you greet you and read your recipe

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38 Sandra May 4, 2011 at 7:20 pm

Sounds addictive, but hey we all have our vices. This could be one of mine!

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39 Sweet Charity May 4, 2011 at 7:45 pm

I recently bought that book and I must saw I am in awe. It makes you appreciate the science of candy making. These confections look amazing. I will be sure to try them soon.

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40 www.MadeWithPink.com May 5, 2011 at 11:07 am

Wow! These look amazing! I’m obsessed with all things coconut & I’m definitely going to have to make these, but first I need to find the coconut oil. If I’m unable to find it in the UK do you think coconut extract would work in a pinch?

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41 Daydreamer Desserts May 5, 2011 at 1:15 pm

Thank you so much! If you are unable to find coconut oil you could try substituting it for shortening, or butter (but the milk solids might affect the consistency), and add a little coconut extract.

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