Made by Former Pastry Chef, Crystal Chiu of Canlis


  • Bain Marie
  • Whisk
  • Saucepan
  • Immersion Blender
  • Strainer
  • Storage Container
  • Wrap
  • Piping Bag
  • Scissors 
  • Bon Bon Molds

Cooking Time

3 Hours
Makes 36 Servings



  1. Using a bain marie, melt milk chocolate. When melted, stir in miso. 
  2. In a saucepan, heat glucose. In small increments, add sucrose to glucose, until mixture is caramelized to a dark amber. 
  3. Deglaze with cream, whisking to eliminate any lumps of caramel. 
  4. Pour glucose mixture over chocolate mixture, whisking to combine. 
  5. Whisk in brandy and lemon. Using an immersion blender, blend until BonBon filling is smooth. 
  6. Strain through chinois in a nonreactive storage container. 
  7. Cover and rest overnight. 
  8. Transfer filling to a piping bag. 
  9. Cast BonBon mold with couverture. When set, pipe in filling. 
  10. Cap with more couverture. 
  11. When set, unmold and serve bonbons.