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    Denver, CO
  1. Hi Jim. Thanks for the reassurance. There are a few small bubbles that come to the top of the bonbons after they're filled; sometimes I'm able to pop them with a toothpick. Otherwise they seal well and no ones found any problems with them. I'm just trying to be careful with my technique--I would hate to poison on of my children!
  2. Thanks for your response! I usually fill the molds by using a pastry bag. I made it starting dry method, adding cream, then butter. Simple, but could I have stirred too vigorously? The second photo shows what it's like after stirring. Am I just being overly cautious?
  3. Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
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