Instructions
Make the Cotton Candy Dry Fondant Center
In a microwave-safe bowl, combine the butter & heavy cream. Heat this mixture in the microwave until completely melted.
Once melted, add in the Cotton Candy Emulsion & stir.
Add in the dry fondant & mix until your mixture comes together & is no longer sticky. Using your hands or a stand mixer works best.
Divide the flavored dry fondant in half & color each using blue and pink food coloring. Knead the color in with your hands.
To add a nice texture, mix in a quarter cup of the cotton candy crunch into each color of candy center.
If desired, swirl the two colors together & set the mixture aside.
Make the Chocolate Shells
In a microwave safe bowl, melt the super white candy melts. Divide the melted chocolate in half & color one half blue & the other half pink.
Once melted & colored, transfer each to its own tipless bag.
Set 1-2 chocolate molds in front of you at your work station. Having 2 molds to work with is not necessary, but makes the process much quicker.
Cut a medium sized hole at the end of each tipless bag & fill each cavity of your mold with either color of chocolate.
Leave the filled mold on the counter for 5 minutes to allow the chocolate to set up slightly.
Once the five minutes has passed, flip the mold upside down and let the excess chocolate drip onto a piece of parchment paper.
Using an offset spatula, scrape off any chocolate that has stuck to the mold outside of the pyramid cavities. This will leave a perfectly thick shell for your candy center.
Allow the chocoalte shells to set up in the mold for 10-15 minutes before moving onto the next step.
Filling & Sealing the Bonbons
Pinch a small piece of candy center out of the bowl and press into each cavity of the mold. Use enough pressure to be sure the filling is getting pushed all the way to the top of the pyramid but not hard enough to break any of the shells.
When all of the cavities are filled, reheat the candy melts and pipe the melted chocolate on top to seal the filling.
Place the mold back into the freezer for 5-10 minutes or until all of the chocolate is completely hardened. The chocolate pyramids should slide out of the mold easily. If the chocolates are not coming out of the molds the chocolate may not be completely set and will just require a couple more minutes in the freezer.
Decorating the Bonbons
Remove all of the chocolates from the mold and place on a piece of parchment paper.
Re-melt the chocolate in tipless bags. If the hole in the tipless bags are too large, you may need to transfer the candy melts to a new bag & cut a smaller hole.
Drizzle the opposing color of chocolate onto each bonbon & immediately sprinkle on some of the cotton candy crunch.
Make sure to work on one pyramid at a time as the chocolate can harden quickly and the crunch will not be able to stick.
Spray with edible glitter.
Enjoy!
