Be inspired by ♥ Amarula Chocolate Bon Bons

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Recipe For Chocolate Bon Bons — 32 Comments

  1. Wow they look fantastic – another thing I’ve never tried, tempering chocolate – I usually just eat it straight! But I can imagine these would be worth waiting for.
    Kit sharing the blog ♥ Food and Water Security – Save the PHAMy Profile

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    • This was worth the effort for sure!

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  2. Aanhouer wen!
    It looks delicious!

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    • Thank you Tok 🙂

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  3. Beautiful bon bons Tandy…I like the idea of amarula in it…
    Hope you are having a great week 😀

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    • Thank you Juliana – and have a great weekend!

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  4. Oh YUM!
    Such gorgeous chocolates, so cute!
    I really do need to try my hand at tempering chocolate 🙂
    GourmetGetaways sharing the blog ♥ Lamb Tikka MasalaMy Profile

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    • Thank you Julie! And do give it a try 🙂

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  5. I love that drink Amarula & it is really tasty, I agree! So what better way to make home-made chocolates filled with this deliciousness???? Waw even! 🙂 xxx

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    • It was a nice after dinner treat last night 🙂

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  6. I’m going to have to hunt this down.

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    • I am sure it will be available in a good liquor store Squishy 🙂

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  7. Looks like we are all hooked on this chocolate bug,thanks to Celia. I just made a roasted hazelnut slab – very nice indeed.

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    • Yum, that is a good idea!

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  8. Glad you persevered as they look and sound gorgeous!

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    • Thanks Tanya, and they tasted yummy as well 🙂

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  9. These are so impressive looking!! I’ve never had Amarula before, but it sounds delicious!

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    • It is a very tasty liqueur Sues 🙂

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  10. Your bon bons look like they’re straight from a chocolatier!

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    • Thank you Joanne 🙂

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  11. Kudos on your tenacity Tandy – the end result was well worth it.
    🙂 Mandy xo

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    • Thank you Mandy 🙂

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  12. Oh Tandy darling, you are SO kind, thank you. I’m very touched.. Your chocolates look superb, and I’m glad they came out of the moulds so beautifully for you. I’ve had chocolate stick badly in a mould before when it wasn’t in temper properly – I *think* you can pop it into the freezer for a few minutes to get it to release when that happens. Having said that, there are some truly magnificent silicone moulds for chocolate these days! Onwards and upwards, can’t wait to see your next batch! xx
    celia sharing the blog ♥ Comment on In My Kitchen, September 2013 by Kari @ bite-sized thoughtsMy Profile

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    • Thanks for the freezer hint – I will keep it in mind Celia. And thank you for being such an inspiration to me xxx

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  13. Oh Tandy, they look divine!! and yes, Celia is certainly a most deserving participant!

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    • Thanks Lisa 🙂 I hope I win!

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  14. They turned out really well Tandy. Well done! How much chocolate did you use for the outside of the bon bons? Would love to try this recipe. Glad you finally found a good mould that will last 🙂

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    • For the size of the mould I used just under 5mls for the casing. I didn’t put the quantity in the recipe as each mould is different 🙂

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  15. Those are wonderful looking, you have inspired me to try my hand at chocolate again – haven’t since the ’80’s. Beautiful Tandy
    Rosemary Gough sharing the blog ♥ Butter Chicken, the Sound of MusicMy Profile

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    • Thank you Rosemary 🙂

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  16. WOW, they came out really well in the end. Great photo.

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    • Thanks Cin, now to eat them xxx

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