Beautiful Strawberry Cream Filled Bonbons 🍓

Описание: 🍓 Professional Strawberry Cream Bonbon Filling (Shelf-Stable, Ultra Smooth)

This professional strawberry cream bonbon filling uses freeze-dried strawberries for intense flavour and natural colour, combined with white chocolate, butter, and glucose to create a smooth, pipeable, shelf-stable centre for moulded chocolates.

Perfect for artisan bonbons, filled chocolates, and Valentine’s heart moulds, this recipe is designed for professional results at home or in production.

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🍫 Strawberry White Chocolate Bonbon Filling Recipe (a_w ≈ 0.75)

Ingredients
• 125 g white chocolate, finely chopped
• 45 g heavy cream
• 20 g glucose syrup (DE 38–42)
• 20 g freeze-dried strawberry powder
• 20 g unsalted butter, room temperature
• Pinch of salt

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Method
1. Grind freeze-dried strawberries into a very fine powder.
2. Heat the cream and glucose syrup until just simmering.
3. Pour over the white chocolate and let sit for 1 minute.
4. Stir until fully emulsified and smooth.
5. Mix in the strawberry powder thoroughly.
6. Cool to 35 °C / 95 °F, then blend in butter and salt.
7. Allow to set until pipeable, then fill prepared bonbon shells.

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📌 Recipe Notes
• Target water activity: ~0.75-0.78
• Shelf life: ~4 weeks at 18–20 °C (sealed bonbons) more in refregerator
• Texture: soft-set, creamy, stable
• Suitable for single-layer or double-layer bonbons

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⏱️ Timestamps

00:00 – Intro
00:31 – Why freeze-dried strawberries
01:18 – Ingredient breakdown
02:10 – Heating cream & glucose
03:05 – Emulsifying white chocolate
04:15 – Adding strawberry powder
05:05 – Butter incorporation
05:55 – Final texture & piping tips

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🏷️ Tags

The Chocolatiers Kitchen
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professional chocolate
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artisan chocolates
moulded chocolates
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🍫 About the Channel

The Chocolatiers Kitchen focuses on professional chocolate techniques, science-based formulations, and refined recipes for artisan and luxury chocolates.