Strawberry Bonbons

These Strawberry Bonbons are delicate, fruity, and beautifully layered. The ruby chocolate creates a natural pink swirl on top, followed by a thin white chocolate layer, a pistachio center, and a soft strawberry nougat.

Each bite is creamy at first, then slightly chewy from the nougat, with a gentle crunch from the ground pistachios. The freeze-dried strawberries bring real berry flavor without artificial sweetness, while the honey keeps the filling soft and naturally rich.

They are perfect for Ramadan tables, gifting boxes, afternoon coffee, or when you want an elegant homemade chocolate that looks impressive but is simple to prepare.

What you will need?

These Strawberry Bonbons consist only 6 ingredient:

• 200 g ruby chocolate
• Spiral silicone cake mold
• 80 g white chocolate
• 40 g finely ground pistachios
• 120 g almond flour
• 80 g honey
• 25 g freeze-dried strawberries, finely crushed

Melt Chocolates

First, melt the ruby chocolate gently using a bain-marie or short microwave intervals, stirring between each until smooth.

Then, pipe or spoon the chocolate into the mould cavities, spreading slightly up the sides if using a swirl mould. Next, tap the mould lightly to remove air bubbles. Afterwards, refrigerate for 10–15 minutes until fully set.

Meanwhile, melt the white chocolate until smooth. Then, pour a thin layer over the set ruby chocolate and spread evenly. Next, sprinkle a small pinch of finely ground pistachios into each cavity over the white chocolate layer. This step adds texture and enhances the flavour contrast inside the Strawberry Bonbons.After that, chill again for 5–10 minutes until just firm.

Strawberry Nougat

First, combine almond flour and crushed freeze-dried strawberries in a bowl.

Then, warm the honey slightly until fluid but not hot. Afterwards, mix it into the dry ingredients until a soft dough forms.

If the mixture feels too sticky, add a little more almond flour. However, if it feels too dry, add honey 1 teaspoon at a time.

Finally, divide the mixture and press it gently into each mold cavity, sealing the bonbons evenly. Refrigerate for at least 30 minutes until firm.

Finishing

Once fully set, carefully remove the Strawberry Bonbons from the mould. Then, sprinkle crushed pistachios on top before serving.

Store the Strawberry Bonbons in an airtight container in the refrigerator for up to one week.

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