Tips for recreating Wonka’s chocolate at home

We’re absolutely hooked on the latest Wonka movie starring Timothée Chalamet, and we couldn’t resist riding the chocolate wave. That’s why we’ve come up with a fantastic idea – let’s recreate the iconic Wonka bar at home! However, upon closer consideration, we realized that the traditional Wonka chocolate bar, featuring the coveted golden ticket, isn’t the star of the new Wonka movie (although it does make an Oscar-worthy appearance at the end). Instead, this movie features a dazzling array of bonbons, each boasting unique colors and flavors. So, let’s dive into three delicious bonbon recipes inspired by the magic of the new Wonka movie.

What type of chocolate is made in the wonka movie?

No matter which version of the story you prefer—be it the 1971’s Willy Wonka & the Chocolate Factory with Gene Wilder, the 2005’s Charlie and the Chocolate Factory starring Johnny Depp, or the recently released Wonka with Timothée Chalamet—the star of the show is always CHOCOLATE.

All these movies showcase chocolate in the most extravagant and delightful ways. The sweet treats are truly wondrous, from the magical Everlasting Gobstoppers to the delicious Wonka Whipple-Scrumptious Fudgemallow Delight. Watching these movies made us crave these enchanting chocolates, and revisiting them as adults was just as delightful.

However, not all chocolates and candies are the same, especially in Wonka’s world, where many of them come with some… interesting side effects. In the latest Wonka movie, the featured chocolates are mostly fancy bonbons (chocolate shells filled with flavorful insides). These bonbons stand out with their vibrant colors and intricate shapes, making them extra special.

How to create homemade Wonka’s chocolates at home

After watching the movie, we noted the various bonbons crafted by Wonka – they had super fun and creative shapes. So, we thought it would be fun to get inspired and whip up three bonbon recipes for you to try at home!

Lemon Lavender Ganache Bonbons 

For the Ganache:

• 1 Cup white chocolate, finely chopped
• 1/2 Cup heavy cream
• 1 Tablespoon dried culinary lavender (food-grade)

For the Chocolate Coating:

• 1 Cup dark or milk chocolate, chopped

Method:

Infuse the Cream:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove the cream from heat and add the dried lavender. Let it steep for about 10 minutes to infuse the cream with lavender flavor.

Prepare the Ganache:

1. Strain the lavender from the cream and return the cream to the saucepan.
2. Reheat the cream until it simmers again, then pour it over the finely chopped white chocolate in a heatproof bowl.
3. Let it sit for a minute to melt the chocolate, then stir until smooth.
4. Add the lemon zest to the ganache and mix well.
5. Allow the ganache to cool until it is about room temperature, and then refrigerate it until it’s firm enough to scoop and shape.

Shape the Bonbons:

1. Once the ganache is firm, use a spoon or a melon baller to scoop small portions and roll them into balls.
2. Place the ganache balls on a parchment-lined tray and refrigerate while you prepare the chocolate coating.

Prepare the Chocolate Coating:

1. Melt the dark or milk chocolate using a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Check out our previous blog post on chocolate tempering to learn more!
2. Let the melted, tempered chocolate cool slightly.

Coat the Bonbons:

1. Using a fork or chocolate dipping tool, dip each ganache ball into the melted chocolate, ensuring it’s fully coated.
2. Gently tap off excess chocolate and place the coated bonbon back onto the parchment-lined tray.
3. Before the chocolate coating fully sets, you can sprinkle a bit of dried lavender on top for decoration.

Chill and Serve:

1. Refrigerate the bonbons until the chocolate coating hardens. 
2. Once set, transfer them to an airtight container and store in the refrigerator until ready to serve. 

Enjoy!!

Raspberry Pink Peppercorn Bonbons

For the Ganache:

• 1 Cup white chocolate, finely chopped
• 1/2 Cup heavy cream
• 1/2 Cup fresh raspberries
• 1 Tablespoon pink peppercorns, crushed
• Zest of 1 lemon (optional)
• Pinch of salt

For the Chocolate Coating:

• 1 Cup dark or semi-sweet chocolate, chopped

Method:

1. In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat.
2. Add the finely chopped white chocolate to a heatproof bowl. Pour the warm cream over the chocolate and let it sit for a minute.
3. Stir the mixture until the chocolate is completely melted and smooth.
4. In a separate bowl, mash the fresh raspberries with a fork until you have a smooth puree.
5. Strain the raspberry puree to remove seeds and solids, then add it to the white chocolate ganache.
6. Add the crushed pink peppercorns, lemon zest (optional), and a pinch of salt. Mix well to combine all the flavors.

Shape the Bonbons:

1. Allow the ganache to cool to room temperature, then refrigerate until it’s firm enough to shape.
2. Scoop small portions of the ganache and roll them into balls. Place them on a parchment-lined tray and refrigerate while you prepare the chocolate coating.

Prepare the Chocolate Coating:

1. Melt the dark or semi-sweet chocolate using a double boiler or in short bursts in the microwave, stirring frequently until smooth. Check out our previous blog post on chocolate tempering to learn more!
2. Let the melted, tempered chocolate cool slightly.

Coat the Bonbons:

1. Using a fork or chocolate dipping tool, dip each ganache ball into the melted chocolate, ensuring it’s fully coated. 
2. Gently tap off excess chocolate and place the coated bonbon back onto the parchment-lined tray.

Chill and Serve:

1. Refrigerate the bonbons until the chocolate coating hardens.
2. Once set, transfer the bonbons to an airtight container and store them in the refrigerator until ready to serve.

Enjoy! 

Giraffe Pecan Caramel Bonbons 

For the pecan caramel filling:

• 1 Cup chopped pecans
• 1/2 Cup heavy cream
• 1 Cup granulated sugar
• 1/4 Cup unsalted butter
• 1/2 Teaspoon vanilla extract
• Pinch of salt

For the Ganache:

• 1 Cup dark chocolate, finely chopped
• 1/2 Cup heavy cream

For the Chocolate Coating:

• 1 Cup milk chocolate, chopped

Method:

1. In a dry skillet over medium heat, toast the chopped pecans until fragrant and golden. Set aside to cool.
2. In a saucepan, heat the heavy cream until it simmers but does not boil. Remove from heat and set aside.
3. In another saucepan, melt the sugar over medium heat, stirring constantly until it becomes a smooth amber-colored caramel.
4. Carefully add the butter to the caramel and stir until well combined.
5. Slowly pour the warm cream into the caramel, stirring continuously. Be careful as the hot mixture may bubble.
6. Continue to cook the caramel over low heat until it reaches a smooth consistency. 
7. Remove from heat, stir in the vanilla extract and a pinch of salt, then fold in the toasted pecans. Allow the pecan caramel mixture to cool completely.

Prepare the Ganache:

1. In a heatproof bowl, place the finely chopped dark chocolate.
2. Heat the heavy cream until it just starts to simmer, then pour it over the dark chocolate. Let it sit for a minute to melt the chocolate, then stir until smooth.
3. Allow the ganache to cool slightly, then fold in the prepared pecan caramel filling.

Shape the Bonbons:

1. Spoon or scoop small portions of the ganache mixture and shape them into balls. 
2. Place them on a parchment-lined tray and refrigerate until firm.

Prepare the Chocolate Coating:

1. Melt the milk chocolate using a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Check out our previous blog post on chocolate tempering to learn more!
2. Let the melted, tempered chocolate cool slightly.

Coat the Bonbons:

1. Using a fork or chocolate dipping tool, dip each ganache ball into the melted chocolate until fully coated. 
2. Tap off any excess chocolate and place the bonbon back onto the parchment-lined tray.

Chill and Serve:

1. Refrigerate the bonbons until the chocolate coating sets. 
2. Once set, transfer them to an airtight container and store in the refrigerator until ready to serve.

Enjoy!

For more great articles and recipes, check out the rest of our CocoTerra blog. 

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