Painted Passion Fruit Caramel Filled Chocolates aka Bonbons
Prep time: 
Cook time: 
Total time: 
Yield: Depends on size chocolate molds you use
Equipment needed:
A small brush (for painting the molds with colors, optional)
Chocolate molds
Bench or plastic scraper
Ladle OR A small brush or spoon
Silicon Mat or Parchment Paper
Trays / Baking Sheets
Pastry Bag fitted with Small to Medium Plain Tip OR Ziploc Bag with corner cut off OR a plastic squeeze bottle OR A Teaspoon
  • Tempered Chocolate (at least 1 lb)
  • Various colored cocoa butters OR food grade cocoa butter, melted and colored with powdered food colorings, which I used. It's not as vibrant as the 'pricey' bottled stuff (optional)
Passion Fruit Caramel Filling
  • 1 cup (225g / 8oz) granulated white sugar
  • ½ cup (125ml / 4 fluid oz) light corn syrup
  • ½ cup (125ml / 4 fluid oz) water
  • 4 tablespoon (60g / 2 oz) unsalted butter
  • 2 tablespoons (30ml / 1 fluid oz) heavy cream
  • ¼ cup (60ml / 2 fluid oz) passion fruit puree
  • 1 teaspoon salt
For Painted Chocolate Wells
  1. If using colored cocoa butter and plastic molds, paint designs at the bottom of the wells in each mold. Let dry. You can also use lustre dusts mixed with a bit of extract or vodka, instead of colored cocoa butters for a nice sheen. Let painted molds dry.
  2. When coating the molds with the tempered chocolate, I like to do it how the chocolate pro’s do it (much faster and a lot less tedious). While holding mold over bowl of tempered chocolate, take a nice ladle of the chocolate and pour over the mold, making sure it cover and fills every well. Knock the mold a few times against a flat surface to get rid of air bubbles, then turn the mold upside down over the bowl of chocolate, and knock out the excess chocolate. Turn right side up and drag a bench or plastic scraper across so all the chocolate in between the wells is scraped off cleanly, leaving you with only chocolate filled wells. Put in the fridge to set, about 5 to 10 minutes. Alternatively, you could take a small brush and paint the tempered chocolate into each mold, or spoon it in if you’d like.
  3. Remove from refrigerator and fill each well with the filling of your choice. Again take a ladle of chocolate and pour it on top of the filled chocolate wells, knocking against a flat surface to settle it in. Scrape excess chocolate off the mold with the bench scraper then refrigerate until set.
  4. When set, pop your beautiful filled chocolates out of each well and enjoy!
For Passion Fruit Caramel Filling
  1. Place the sugar, corn syrup and water in a medium saucepan. Set over medium-high heat and stir to combine.Bring the mixture to a boil and cook until dark amber in color 310°F-315°F / 155°C-158°C, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils.
  2. Remove saucepan from the heat and gradually whisk in the passion fruit puree, heavy cream and butter. Transfer to a medium bowl and let cool.
  3. Transfer cooled caramel to a pastry bag or snipped ziploc fitted with a medium tip - or a squeeze bottle, which I prefer.
Recipe by parsley sage sweet at