How We Make Our Bonbons

A Chocnook bonbon starts with an idea. Sometimes it’s a flavour we love, sometimes an ingredient that’s in season, and sometimes a combination we simply want to try.

From there, we test, adjust, taste, and test again until everything works together. Here’s a little look at what goes into making our bonbons.

1. It starts with an idea

Every collection begins with flavours.

We might start with a fruit, a favourite dessert, a seasonal ingredient, or something connected to our Argentine roots. Then we start playing with combinations, textures, colours, and proportions.

Some ideas work right away. Others need a few tries. That’s part of the process.

2. Choosing the ingredients

We keep our ingredients simple and let them do the work.

We use Belgian chocolate, real fruit, nuts, dairy, spices, and other natural ingredients. We don’t use artificial flavours or essences.

Whenever possible, we work with seasonal ingredients and make our fillings in small batches.

3. Making the fillings

This is where we spend a lot of time.

Our ganaches and fillings need to have the right balance of sweetness, acidity, texture, and flavour. A fruit filling might need more acidity, while a caramel or dulce de leche filling needs something to balance its sweetness.

We make, taste, adjust, and repeat until we’re happy with the result.

4. Painting the moulds & making the shells

Before the chocolate goes into the moulds, we add the colour by hand using coloured cocoa butter.

Then we make the chocolate shells. They need to be thin enough to let the filling shine, but strong enough to protect it and give you that satisfying snap when you bite into a bonbon.

It’s a simple step in theory, but temperature and timing matter a lot.

5. Filling & capping

Once the shells are ready, we fill each one by hand.

The filling needs to be at the right temperature and consistency, and we leave enough space to close each bonbon properly.

Then comes the final layer of chocolate, sealing everything inside.

6. Demoulding & checking

This is always one of our favourite parts.

Once the chocolate has set, we turn the moulds over and release the bonbons. This is when we finally see how the colours, shells, and fillings have come together.

Every bonbon is checked before it makes it into a box. If it doesn't meet our standards, it doesn't go out.

7. Packing each box

The final step is putting everything together.

We keep our packaging clean and simple, while adding seasonal details that make each collection feel like Chocnook.

And yes, we still check the boxes one more time before they leave our kitchen.

More than a bonbon

Behind every Chocnook box there are a lot of small decisions: the ingredients we choose, the flavours we pair, the colours we use, and the little details that make each piece feel like ours.

We make our chocolates in small batches, by hand, and with a lot of tasting along the way.

We hope that when you open a Chocnook box, you can taste the work that went into it, but most importantly, that you simply enjoy the chocolate.

Thanks for following along. There’s always another flavour, collection, or chocolate idea in the works.