The Cherry Candy Bar is Here!


Still busy running around and making candy… but I hope to write another proper blog post soon.  I’ve only had time for quick Facebook updates recently, so if you’re on Facebook, definitely add me!

Here’s a copy of the email I sent to my BonBonBar mailing list

Happy Valentine’s Day!

Our Cherry Bar has arrived for Valentine’s Day! A fluffy Vanilla Almond Nougat is enrobed in Dark Chocolate and finished with Dried Cherries. This limited edition seasonal candy bar highlights the best of California’s organic cherries and almonds, accented by the richness of Tahitian vanilla.

You can sweeten the gift by ordering our Cherry Bars as part of a Valentine’s Day Collection: the Cherries & Chocolate Collection also includes Salted Chocolate Nut Caramels and the Cherries & Scotch Collection also includes Single Malt Scotch Bars and Caramels.

Thank you!
Nina

MORE BONBONBAR NEWS

This Valentine’s Day season also marks the debut of our new candy bar labels. Check out our new look!

2 Responses to “The Cherry Candy Bar is Here!”

  1. Leah Says:

    Hi Nina! It certainly sounds like you’re keeping busy. The new bar looks fantastic!

    As someone who’s just starting to dabble in confectionery, I thought I’d ask what your opinion of chocolate molding wafers is. Right now, I get better results working with them than with real chocolate (because I don’t have much of a set-up for properly tempering chocolate). Are they good enough for an amateur, do you think, or should I make the effort to learn tempering? Thanks so much for reading, if it’s not too much trouble, I’d really appreciate the break in your hectic schedule for a response.

    I love reading about your confectionery adventures!

  2. Nina Says:

    Hi Leah! Thank you! I so wish I could write more often!

    Actually, I’m not sure what chocolate molding wafers are… 🙂 Are they like Semper — it doesn’t have cocoa butter so that you don’t have to temper it? If so, it’s up to you — if you’re using it do decorative pieces or if you’re happy with the flavor and mouthfeel, then I’d say to use what is easiest, and it will get you used to working with melted chocolate. I think I’d recommend trying tempering chocolate at least once — it’s not that time-consuming/scary once you’re used to it, and the microwave makes it easy. You can melt the chocolate in the microwave to 120F (use 50% power, and check every 20 seconds until it gets close to temp, and then only a few seconds at a time), stir in 1/3 amt of seed chocolate, let it cool to 90F (make sure there’s enough seed until it reaches 90F), take out the seed, and dab parchment paper to test it. Monitor the temp so that it stays btw 88-91 (it’s really not as weirdly narrow as it sounds!). I usually reheat tempered chocolate a degree or two at 30% power for 3-4 seconds at a time. I realize that I’m spoiled by my laser thermometer to monitor the temp, but even the glass thermometers are handy.

    Let me know if you have any questions at all! Good luck!

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