Topic: Chocolate, Bonbons & Ice-Cream

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Posted at August 27, 2014, 11:36 pm:

Howdy
I'm trying to make ice cream bonbons for the first time and just had a few questions
In looking at the Chocolate at my local food tool store (Sur La Table) I see that percentages of Cocoa are shown in big letters & numbers. Is this just to indicate the differences between things like semi-sweet and dark? And which would one suggest I use as the outer coating to my Bonbons (vanilla, chocolate, pistachio & strawberry)
Also, how do chocolateers(sp) get their treats to look so shiny & is that something I would want to do or would it alter the taste of my final treat
If someone has any tips or tricks for making ice-cream bonbons, that would help as well or a website with some info
Right now I'm thinking...make the ice-cream, firm it up, make it into balls, dip it in chocolate & then drizzle some colored ganche on top or something like that
Thanks
Oh, and if you know anything about Spumoni I have a post under recepies asking about that.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

a couple of simple answers, then I'm moving this to the Pastry Chefs d...

Go to the following site and click on "aid module for the choice ...

maybe this will help.

Howdy, Love the info so far.

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