These are the easiest recipes for chocolate bonbons.

A way to enrich and further personalize the gift, do it at home. Personalize as much as possible. When it comes to flower bouquets, it’s simple: choose your favorite flowers and make a beautiful composition with them. It is very important to combine textures, not just colors, for the final result to be flawless. That’s why sometimes those green branches that add volume to the bouquet are just as important as the roses or tulips that give it life.

Although it seems complicated, the same can be done for chocolates. All you have to do is feel like it, put on your apron and get to work in front of the stove. The good thing about this preparation is that there are options for all levels, from those who just entered the kitchen to cook pasta to those who are authentic ‘amateur chefs’. Here we collect two recipesone very simple, the other a little more complex, but within the reach of anyone accustomed to dealing with pans and wooden spoons.

Chocolate and almond rocks

• 300 grams of chopped almonds

• 150 grams of milk chocolate

• 150 grams of white chocolate

• 25 grams of cocoa butter

• The first step is to melt the two types of chocolate in a bain-marie (separately). It is a more expensive way of doing this, but if the pot is used on a direct fire, the chocolate is likely to burn as it is a very delicate material and sensitive to heat.

• After it is completely melted, take it off the heat and add the almonds.

• Stir with a wooden spoon until the walnut pieces are completely wet, and when they start to harden again, make small mounds. These should be left on a piece of parchment or aluminum foil so they don’t stick later.

• Allow to cool at room temperature for at least 12 hours, until the chocolates are completely solidified.

caramel bonbons

• 300 grams of milk chocolate

• 100 grams of sugar

• 50 milliliters whipped cream

• 15 grams of butter

• 50 grams peanuts

• a mold for chocolate

• As in the previous recipe, the first thing to do is to melt the chocolate in a bain-marie. In this first step it will only be necessary to melt half of it.

• Once melted, remove from heat and pour into the holes in the chocolate mold. Pour into a tray to remove excess and the end result is a thin and crunchy chocolate layer.

• The next thing to do is to make the filling. To do this, you need to put the sugar on fire until it begins to caramelize. After you get this characteristic color, you should add the cream little by little without stopping mixing. Once everything is integrated, add the butter, which will help give texture to the mix and make the final result shiny. Calm down.

• When it comes to room temperature, fill the chocolates halfway. You have to be careful because if the mixture is too hot, the chocolate will melt and the result will not be what you want. Once filled, store in the refrigerator.

• It’s time to melt the other half of the chocolate. Let it cool down and when it gets a little thick, place it on the chocolates as a cover. Put it back in the refrigerator for at least six hours.

• Open the lid and garnish with chopped pistachios. You can paint the top with some melted chocolate to make it adhere properly to the chocolates.