 Box of bonbons | |
| Alternative names | Bon-bon |
|---|---|
| Type | Confectionery |
| Place of origin | France |
A bonbon, sometimes bon-bon, is a small chocolate confection. They are usually filled with liqueur or other sweet alcoholic ingredients, and sold wrapped in colored foil. [1]
Through the Western world, bonbons are usually small candies but vary by region in their ingredients, flavours, and shape. [2] In France, bonbons have been made with a fruit centre, and may contain brittle, nougat, dragée, or caramel. [2] Other possible fillings include butterscotch, fondant, fudge, ganache, gianduja, marzipan, praline, and truffle. [3]
According to French law, a bonbon de chocolat must be at least 25% chocolate and can come in several forms: [4]
Specifically in the United States, the phrase "Bon Bon" refers to The Hershey Company's trademarked name for a frozen confection made from vanilla ice cream and covered in chocolate. [2]
The word "bonbon" arose from the reduplication of the word bon, meaning "good" in the French language. Its use originated in the seventeenth century within the French royal court and spread to other European countries by the eighteenth century. Bonbons began to be served in ornate containers by the middle of the eighteenth century, which would be given as gifts at festivals and on holidays such as New Year's Day. [2]
Johann Strauss II wrote the waltz Wiener Bonbons in 1866. The title page shows the composition's name in the form of twisted bonbon wrappers. [2]
Caramel is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.
A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.
Pralines are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient.
A profiterole, cream puff (US), or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.
A chocolatier is a person or company who makes confectioneries from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers.
Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.
Barley sugar is a traditional variety of boiled sweet, often yellow or orange in colour, which is usually made with an extract of barley, giving it a characteristic taste and colour. In Britain it is usually sold in the shape of twisted sticks. Barley sugar is very similar to clear toy candy and to hard caramel candy in its texture and taste.
Swiss chocolate is chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar cane originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
Cailler is a Swiss chocolate brand and production factory based in Broc. It was founded in Vevey by François-Louis Cailler in 1819 and remained independent until the early 20th century, when it associated with other producers. Shortly before, Cailler opened its main factory at Broc in 1898. The company was finally bought by Nestlé in 1929 and became a brand. Cailler is the oldest chocolate brand still in existence in Switzerland.
A gougère, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.
Belgian chocolate is chocolate produced in Belgium. A major industry since the 19th century, today it forms an important part of the nation's economy and culture.
A candy bar is a type of candy that is in the shape of a bar. The most common type of candy bar is the chocolate bar, including both bars made of solid chocolate and combination candy bars, which are candy bars that combine chocolate with other ingredients, such as nuts, caramel, nougat, or wafers.
The merveilleux (marvelous) is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake.
Fruits de mer is a type of Belgian chocolate pralines made of dark and milk chocolate with a nougat filling, in the form of various seafood: seahorses, venus clams, mussels, starfish and various sea snails. The pralines are sold in chocolate shops, in supermarkets, and as handmade products in Konditorei shops.
Goldkenn is an industrial Swiss chocolate producer based in Le Locle. It was founded in Geneva in 1980, by Steven Goldstein and Christian Belce-Kennedy, the company name being the combination of the two surnames. The company started selling old-looking wooden chocolate boxes in duty-free stores, in collaboration with Favarger.
Pralines, also known as Belgian chocolates, Belgian chocolate fondants or chocolate bonbons, are cases of chocolate filled with a soft centre. Jean Neuhaus II, a Belgian chocolatier, is generally credited for their introduction in 1912, although they were probably made since the 19th century.
Chocolat Kohler was a chocolate producer based in Lausanne, founded in 1830 by the Kohler brothers. It is currently a brand owned by Nestlé.
Peter's Chocolate was a Swiss chocolate producer founded in 1867 by Daniel Peter in Vevey. It is notably the company who produced the first successful milk chocolate bar. It merged with Kohler in 1904, with Cailler in 1911, and was bought by Nestlé in 1929. The brand was purchased by Cargill in 2002. Peter's Chocolate was recurrently advertised with the image of a traditionally dressed man waving a chocolate bar, often with an Alpine scenery.
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