facebook-icon  linkedin-icon  google-plus-cynthia-presser  pinterest-icon  youtube-icon  stumbleupon-icon  email-icon

Strawberry Bonbon (Bombom de Morango)

Share

strawberry-bonbon-bombom-morango-new

Strawberry season is upon us, and to celebrate one of the most beloved fruits in the culinary world, I want to share one of my favorite sweet recipes of all times.

Strawberry Bonbon (or Bombom de Morango, in Portuguese) is the Brazilian “improved” version of a simple chocolate dipped strawberry. In Brazil - especially in the southern part, where strawberries can be more easily found than in the North - we have these bonbons commonly sold at bakeries and pastry shops (called confeitarias, in Portuguese).

So, our “improved” version, receives an extra coat of sweetened condensed milk-based custard around the strawberry, before getting dipped in the chocolate bath. That extra layer adds richness and creaminess to the dessert, which makes it taste sweeter and even more decadent. Therefore, it does get improved :)

I love this so much! I grew up eating this bonbon at birthday parties (but they would be served only at fancy parties, due to the price of the fruit that could get expensive), and at pastry shops. It was a widely available treat. Well, not in the US… And, once again, I was craving something that I had never tried to make.

I looked at several recipes, and the method is simple. The only tricky part was to find out the best way to do the chocolate covering. If I used real chocolate, which would have the best taste, I would have to temper the chocolate… I was not quite sure if I was willing to endure such a fussy method. So, I skipped that. After doing some tests, I chose Baker’s dark chocolate dipping as the winning method – it was easy to use, it tasted great, and the bonbons looked smooth and glossy!

This Brazilian strawberry dessert proves that the extra sweet cream coat takes this traditional treat to the next level! I wish everyone a delicious strawberry season!!

Strawberry Bonbon (Bombom de Morango)


Yields 15 to 20 units


Ingredients:

  • 2 cans sweetened condensed milk
  • 4 tablespoons butter, plus more for hands
  • 1-pound strawberries, washed and carefully dried (medium size strawberries work best)
  • 2 to 3 tubs (7 ounces each) of Baker’s dipping dark chocolate; or 2 bags (11.5 ounces each) dark chocolate morsels; or 1 bag (12 ounces) dark chocolate candy coating (See Cook’s Notes)


Directions:


In a medium sauce pan set over medium heat, place sweetened condensed milk and 4 tablespoons butter. Cook, stirring occasionally, until mixture comes to a light boil; about 5 to 7 minutes. Then, reduce heat to medium-low and cook, stirring constantly, until mixture thickens up (while stirring, you should be able to see quite a bit of the bottom of the pan at this point); about an additional 5 to 7 minutes. Remove from heat and transfer to a sealable container. Refrigerate for one hour (see Cook’s Notes).


Remove the stem and leaves from the strawberries by carefully twisting off.


Butter both hands generously (see Cook’s Notes). Spread about 1 ½ tablespoons of the sweetened condensed milk custard on the palm of your left hand (or on the palm of your right hand, if you are left handed). Place one strawberry on the center, and carefully enclose it, rolling in between the palm of both hands, and trying to make it smooth the best you can. Transfer to a large platter, previously greased or covered with wax paper. Repeat the process until finished with all the strawberries. Transfer platter to fridge for one hour, before coating.


Directions for Coating:


1. Recommended Method* - If using Baker’s dipping dark chocolate, simply follow the instructions on the tub. Using a fork, dip each strawberry into the melted chocolate; gently taping fork on the edge of bowl to remove the excess. Transfer the bonbon to a large platter covered with wax paper. Repeat the process until all bonbons are coated. Transfer bonbons to the fridge for one hour before serving. (See Cook’s Note)


2. If using real dark chocolate morsels, place half of the morsels (11.5 ounces) in a medium size glass container, and microwave for 20 seconds on high. Stir well. Repeat the process until the chocolate is completely melted. Transfer the melted chocolate to a different container. Using a fork, dip each strawberry into the melted chocolate, as quickly as possible, gently taping fork on the edge of bowl to remove the excess. Transfer the bonbon to a large platter covered with wax paper. Repeat the process until all bonbons are coated. If the melted chocolate starts to harden, and the process starts to become difficult, microwave the second bag of chocolate morsels until finished with all strawberries. Transfer bonbons to the fridge for one hour before serving. (See Cook’s Notes)


3. If using candy coating, place the melts in a microwave safe container, and melt accordingly with the instructions found on the bag. Using a fork, dip each strawberry into the melted chocolate; gently taping fork on the edge of bowl to remove the excess. Transfer the bonbon to a large platter covered with wax paper. Repeat the process until all bonbons are coated. Transfer bonbons to the fridge for one hour before serving. (See Cook’s Note)


Cook’s Notes:


1) The best results, both for flavor and for appearance, I got from using Baker’s dipping chocolate. It’s very easy to use and it really tastes delicious! The only thing is that you might end up with an extra tub, since I listed 2 to 3 tubs on the ingredient list. The reason for that is due to the size of strawberries you are using – larger strawberries might be a bit harder to coat and, therefore, you might end up using a bit more chocolate to cover them all. Since they are affordable, it’s better to be safe and buy an extra tub.


2) If using real dark chocolate chips, which is ideal for flavor, it is recommended that you temper the chocolate. Tempering chocolate can be somewhat tricky and frustrating. For that reason, I didn’t temper mine – I just don’t have the patience to be honest. So, my chocolate hardened on me and I had to use a second bag to finish all the bonbons. If you really want to try tempering chocolate, you can easily find countless reliable sources online.
3) If you decide to use candy coating (candy melts), the process will be a breeze. The flavor will not be quite as fantastic, but the bonbons will look smooth and perfect – and they still will taste quite good! So, it’s your call.


4) When making the custard that involves the strawberries (we call it Brigadeiro Branco), you actually have the option to make it the night before and leave in the same pan overnight, at room temperature. The next morning, the cream will be at a perfect texture to be used.


5) When involving the strawberries in the custard, be sure to have at least one tablespoon of butter set aside to generously butter your hands in between the making of each one of the bonbons. Well buttered hands will prevent the cream to stick to your hands.

strawberry-bonbon-bombom-morango-stem

Carefully twist of the steam.

strawberry-bonbon-bombom-morango-cleaned

Strawberries must be cleaned and well dried. 

strawberry-bonbon-bombom-morango-brigadeiro-branco

Once the cream is at room temperature, it will be at an ideal texture to work with.

strawberry-bonbon-bombom-morango-spoon

About one and half tablespoon is the amount necessary to cover a medium size strawberry.

strawberry-bonbon-bombom-morango-hand

Spread the cream on well buttered hands, smoothing it out.

strawberry-bonbon-bombom-morango-hand-with-strawberry

Place strawberry on the center.

strawberry-bonbon-bombom-morango-hand-with-strawberry-folding

Involve the strawberry, carefully enclosing compltely. Roll on the palm of your hands to make it smoother.

strawberry-bonbon-bombom-morango-covered

Tap the spoon on the corner of the bowl to remove the excess of chocolate. 

strawberry-bonbon-bombom-morango-ready

The bonbons featured on the picture were made with real chocolate morsels, so the surface is not super glossy. But it tasted awesome!

strawberry-bonbon-bombom-morango-3




Share this post