Vegan BonBons

Made by Pastry Chef Maya Erickson


  • Heatproof Medium Mixing Bowl & Medium Saucepot (or Double Boiler)
  • Spatula
  • Chocolate Molds
  • Thermometer
  • Piping Bag

Cooking Time

2 Hours
Makes 24 Servings



Chocolate Shells & How to Temper
  1. Put 3/4 of your chocolate into a mixing bowl over a pot with a couple inches of simmering water or  use a double boiler if you have one. 
  2. Chop the remaining 1/4 of chocolate into bits and set aside.
  3. Melt the larger portion of chocolate until it reaches between 122-131ºF.
  4. Remove from the heat and add the chopped chocolate in stages, mixing well with a rubber spatula.
  5. Continuously mix the chocolate, you want to agitate it! Mix until the temperature drops down to between 82-84ºF. If your chocolate has become too think, you can place your bowl back on top of the simmering water and let it warm up to 90ºF - this is your working temperature.
  6. Pour your chocolate into your molds, filling them to the brim. Pour the chocolate out of the molds back into the bowl, scraping the flat surface of the mold with a bench scraper to remove the excess chocolate.
  7. Let set with the mold's open side facing up.

Ganache Filling
  1. Add your coconut milk to a saucepot and any flavoring that you want. Infuse the milk with loose teas, spices, sesame paste, or whatever you'd like, by bringing the coconut milk and your flavors up to a boil.
  2. If you used anything that needs to be strained out, strain the flavored coconut milk over the chocolate in a medium sized bowl.
  3. Let the hot coconut milk sit of the chocolate for a minute to let it melt. Then mix well to emulsify.
  4. Transfer the ganache into a piping bag and cut a small tip off the bag. Then fill your prepared shells in the chocolate mold.
  5. Refrigerate until the ganache is fully set.
  6. Place the of tempered chocolate back on the pot used to simmer water or double boiler to bring it back up to that working temperature of no hotter than 90ºF.
  7. Pour the tempered chocolate over the molds and scrape again with your bench scraper until evenly covered. Scrape the top of the mold so that it's clean - this helps when unmolding.
  8. Refrigerate until set.
  9. Unmold by lightly tapping your mold upside down on a clean, dry surface.
  10. Enjoy!