A bonbon is a small chocolate confection. They are usually filled with
liqueur
A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond ...
or other sweet alcoholic ingredients, and sold wrapped in coloured foil.
Ingredients
Through the Western world, bonbons are usually small candies but vary by region in their ingredients, flavours, and shape.
In France, bonbons have been made with a fruit centre, and may contain
brittle
A material is brittle if, when subjected to stress, it fractures with little elastic deformation and without significant plastic deformation. Brittle materials absorb relatively little energy prior to fracture, even those of high strength. Bre ...
,
nougat
Nougat ( , ; ; az, nuqa; fa, نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The c ...
,
dragée
A dragée ( ; ), also known as confetto (; ), malbas, Jordan almond, or sugared almond in the U.K, is a bite-sized form of confectionery with a hard outer shell. It is often used for another purpose (e.g. decorative, symbolic, medicinal, etc.) i ...
, or
caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
The process of caramelizatio ...
.
Other possible fillings include
butterscotch
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshir ...
,
fondant
Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers.
There are numerous varieties of fondant, with the most basic being poured fondant. Others in ...
,
fudge
Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline cand ...
,
ganache
Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.
Preparation
Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream ...
,
gianduja,
marzipan
Marzipan is a confectionery, confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract.
It is often made into Confectionery, sweets; common uses are chocolate-covered marzi ...
,
praline, and
truffle
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziz ...
.
According to French law, a french: bonbon de chocolat, label=none must be at least 25% chocolate and can come in several forms:
* a bite-sized chocolate;
* an arrangement of different chocolates;
* a mixture of chocolate and other edible ingredients.
Specifically in the United States, the phrase "Bon Bon" refers to
The Hershey Company
The Hershey Company, commonly known as Hershey's, is an American multinational company and one of the largest chocolate manufacturers in the world. It also manufactures baked products, such as cookies and cakes, and sells beverages like milksh ...
's trademarked name for a frozen confection made from
vanilla ice cream
Vanilla is frequently used to flavor ice cream, especially in North America, Asia, and Europe. Vanilla ice cream, like other flavors of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container of ...
and covered in chocolate.
Etymology and history
The word "bonbon" arose from the
reduplication
In linguistics, reduplication is a morphological process in which the root or stem of a word (or part of it) or even the whole word is repeated exactly or with a slight change.
The classic observation on the semantics of reduplication is Edwa ...
of the word ''bon'', meaning "good" in the French language. Its use originated in the seventeenth century within the
French royal court and spread to other European countries by the eighteenth century. Bonbons began to be served in ornate containers by the middle of the eighteenth century, which would be given as gifts at festivals and on holidays such as New Year's Day.
Johann Strauss II
Johann Baptist Strauss II (25 October 1825 – 3 June 1899), also known as Johann Strauss Jr., the Younger or the Son (german: links=no, Sohn), was an Austrian composer of light music, particularly dance music and operettas. He composed ov ...
wrote the
waltz
The waltz ( ), meaning "to roll or revolve") is a ballroom and folk dance, normally in triple ( time), performed primarily in closed position.
History
There are many references to a sliding or gliding dance that would evolve into the wa ...
''
Wiener Bonbons
Wiener Bonbons (Vienna Sweets), Op. 307, is a waltz by Johann Strauss II written in 1866. It was first performed on 28 January 1866 at the ball of the Association of Industrial Societies held in the ball rooms of the Vienna Hofburg and was dedic ...
'' in 1866. The title page shows the composition's name in the form of twisted bonbon wrappers.
See also
*
Pralines
References
Candy
Chocolate confectionery
Chocolate-covered foods
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