BonBon (Era Istrefi Song)
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A bonbon is a small chocolate confection. They are usually filled with liqueur 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. Br ...
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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. ...
,
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. 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 can ...
,
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, 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'', '' Pe ...
. 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 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 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 w ...
''
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 ded ...
'' 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 {{confection-stub