I began developing my bonbons (hand-dipped chocolate confections) after experimenting with some recipes for tea-infused chocolate. The techniques for infusing flavor into ganache are not new, but artisan chocolate makers are now cropping up around the country and they are trying new, exciting flavor combinations and using fine chocolate. However, both traditional and non-traditional flavor combinations require the same care with respect to ingredients, technique and palate.
In 2006 I was invited to participate in an intensive three-day bonbon course at the Valrhona chocolate factory in Tain l’Hermitage, France. There I learned not only about the care that Valrhona invests in their chocolate production, but also about the finer points of tempering, handling and infusing chocolate. Since that time I have been developing my own repertoire of flavor combinations. Many of my flavors are inspired by our local farmer’s market; some are taken from my own garden. I hope you enjoy them!
