Is it possible to use ice trays to make bonbons??? I have to get 100 bonbons ready for Friday, plus about 300 mousse cups and a tiered cake. The ice trays have the exact shape they want and I have a lot of them... Will it work?? (I'll brush melted chocolate, put the filling and cover with melted chocolate and let it set.) Do you think the bonbons will stick to the trays and won't come out???
Help!!!
Thanks everyone!!

I am curious now too... I dont think they will stick.. I would pour the chocolate in and then flip it over to empty them out so they would have a thicker and more even shell, let that set, fill and then cover with more chocolate... Good luck and please post to let us know how it turns out

Hey everyone,

Ok, so in the first ice tray I brushed the chocolate to get a thin coat, put the filling and more chocolate. Let it set and it DIDN'T work!!!

In the second tray, I filled with chocolate then turn it upside down to get the excess out. Let it set, put the filling and filled with more chocolate.... the next day I took it out of the fridge and there they were... They came out fine - see pic.

But, I though the chocolate was too thick and not all the excess came out when I turned the tray upside down... Is there a way to make it thinner?? I don't want to burn the chocolate as I melt, but I'd like to get it more runny than it was. Any ideas!?!? HELP!!!

Thanks!!!!

Not positive--but what if you added about a tablespoon of Crisco to the melted chocolate? That should thin it out without causing issues with it setting up.

I think they look great! You have alot of work to do.

What are you filling them with?

Lisa

Thanks!! I'll try that with the other ones....
They are being filled with Maraschino Cherries.... Yummy!!!
I'll keep you posted on how they turn out....

That picture is definitely not good for my diet!

They look terrific! Cool idea.

Very clever of you!

kos

They look great! good luck with them! And the rest of the order you need to fill!

hey, can these be used as petit four molds (putting cake inside the shells? think of the possibilities (and cost savings as opposed to buying the fancy petit four molds)

deb

looking good! Did you tap them when you flipped them over to thin the shell? Now I have to try them!

I think maybe adding corn syrup to thin would work well.

I wouldn't use corn syrup. Adding corn syrup to choc. gives you candy clay. It actually thickens it instead of thinning.

I used the word "thin" incorrectly - I was thinking it would make it more elastic, for lack of a better word - to pour the excess out - not a lot of syrup, just a bit - and, of course, it might not work at all as newtodecorating suggests.

Ok, so I added some crisco to it and it worked great! The only problem I'm having is that the filling has not only a cherry, but a little juice, so when I cover it with chocolate, the chocolate kind of brings some of the juice up and it leaks after it's done... Any ideas on how to keep the liquid part of the filling from leaking?!!? I'm freezing some to try and add the chocolate while the juice is frozen, but would love some more ideas....

Thanks for all the comments... It saves a lot of time doing the bonbons in ice trays and it's also less expensive, since I already had about 7 ice trays...

Hope people can get ideas from this too...
Well, gotta get back to work.

Yay! I'm glad someone was able to help. As far as the tops/bottoms - the only thing I can think of is to make them and then glue them with chocolate so that they wouldn't displace the liquid - maybe someone else can help.

congrats to you - they look great in your pic.

they look yummy, you could even fill them with the cake ball mixture. thanks for showing us.

What's a cake ball mixture?

Thanks for all the comments and suggestions!!!

very cool idea with using the ice trays...just wondering....did you put anything in the trays before you put the chocolate in to keep it from sticking to the tray.

maybe you could line them with some cooking spray and then paint a thin coating of chocolate in let it set up then add the cherry and juice, freeze completely, then top it off with more chocolate....then you could have a thinner chocolate shell and no worries about the juice leaking from the top