The sound of the cellophane wrappers rustling in the shop is a familiar comfort this May. It’s a busy time, and today I’m packing up the Coffee Cream bonbons - filling the molds with the smooth, dark chocolate and the rich coffee-flavored center. We’ve been making these all week, and it’s a consistent process, measuring and pouring carefully.
When we make these, we often think about the history of filled chocolates. There is a neat bit of kitchen science behind the smooth chocolate shell - it’s all about temperature. The chocolate needs to be at just the right consistency to properly coat the center, and maintaining that temperature is key to a good finish. It’s a delicate balance, and we’ve learned a lot over the years about how heat affects the process.
The first bite has a nice snap as the shell breaks, and then the center quickly melts in your mouth. It’s a smooth, slightly bitter flavor with a subtle coffee note, and the texture is quite pleasant - a quick, cool melt. It’s a satisfying treat, and a classic combination.