Handmade Bonbons, Finished with Precision

Each Chokoholic bonbon is individually moulded, filled and sealed by hand. The glossy, polished shells, carefully prepared fillings and decorated finishes are the result of patience, technique and an eye for detail - every piece a small, crafted object in its own right.

Hands releasing glossy bonbons from a polycarbonate chocolate mould

Shells, Fillings and a Clean Release

Making bonbons begins long before the filling. The chocolate shell - the glossy outer casing that defines the look of each piece - is formed first. Tempered chocolate is poured into polycarbonate moulds, coated evenly, then inverted to remove the excess, leaving a thin, uniform shell inside each cavity. Getting the temper right is essential: too warm and the chocolate won't set with a shine; too cool and it becomes brittle.

Preparing the Filling

Once the shells have set, the filling is piped or spooned into each cavity - whether a smooth ganache, a flowing caramel, a fruit-based centre or a praline layer. The consistency of the filling matters as much as its flavour: it needs to sit cleanly within the shell, with enough space left to seal the base without creating air pockets.

Sealing and Releasing

A final layer of tempered chocolate is spread across the base of the mould to seal each bonbon. Once fully set, the mould is flexed or tapped gently on a work surface, and the bonbons release cleanly - ideally with that sharp, audible snap that tells you the temper has worked. Any piece that doesn't release cleanly or shows bloom is set aside. The standard throughout was a clean, glossy finish on every individual piece.

Every Shell Tells Its Own Story

No two Chokoholic bonbon collections look identical. Shells are hand-painted, layered in cocoa butter colours, dusted, textured and sometimes left in the pure gloss of a single-origin dark chocolate. The finishes varies with the brief - or simply with the creative mood of the batch.

Mirror-gloss bonbons in deep crimson and gold

Hand-Painted Shells

Cocoa butter colours are applied to the mould before the chocolate is poured, producing vivid, precisely placed colour directly on the outer shell.

Row of bonbons showing matte and gloss chocolate finishes

Mould Shapes and Designs

Polycarbonate moulds in domes, ovals, rectangles and abstract forms give each batch its distinctive silhouette - a detail visible before the bonbon is even tasted.

Bonbon collection in a black gift box with tissue paper and ribbon

Bespoke Presentation

Bonbon collections are packaged to suit the occasion - individual pieces arranged, counted and presented as a cohesive set rather than assorted fillings.

The Bonbon Archive

A selection of Chokoholic bonbon collections, showing the range of shells, finishes, fillings and presentations created over time. Each image represents a small, handmade batch - individual pieces that took patience and care to produce.