A bonbon, sometimes bon-bon, is a small chocolate confection. They are sometimes filled with

liqueur A liqueur ( , ; ) is an alcoholic drink composed of Liquor, spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-age ...

or other sweet alcoholic drinks and sold wrapped in colored foil.

Ingredients

Through the Western world, bonbons are usually small candies but vary by region in their ingredients, flavours, and shape. In France, bonbons have been made with a fruit centre, and may contain

brittle A material is brittle if, when subjected to stress, it fractures with little elastic deformation and without significant plastic deformation. Brittle materials absorb relatively little energy prior to fracture, even those of high strength. ...

nougat Nougat refers to a variety of similar confections made from a sweet paste hardened to a chewy or crunchy consistency.. The usual version in Western and Southern Europe is made from a mousse of whipped egg white sweetened with sugar or ho ...

dragée A dragée ( , , ; ) is a bite-sized confectionery with a hard outer shell, which can be made of sugar, chocolate, or other substances. Dragées come in various shapes and sizes and are often used for decorative purposes, particularly in pastri ...

, or

caramel Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant ...

. Other possible fillings include

butterscotch Butterscotch is a type of confection whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in plac ...

fondant Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers. There are numerous varieties of fondant, with the most basic being poured fondant. Others inc ...

fudge ''Fudge'' is a generic role-playing game system for use in freeform role-playing games. The name "''FUDGE''" was once an acronym for ''Freeform Universal Donated'' (later, ''Do-it-yourself'') ''Gaming Engine'' and, though the acronym has since b ...

ganache Ganache ( or ; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and ...

, gianduja,

marzipan Marzipan is a confectionery, confection consisting primarily of sugar and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into Confectionery, sweets; common uses are chocolate-covered marzipan and ...

, praline, and

truffle A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''P ...

. According to French law, a must be at least 25% chocolate and can come in several forms: * a bite-sized chocolate * an arrangement of different chocolates * a mixture of chocolate and other edible ingredients Specifically in the United States, the phrase "Bon Bon" refers to

The Hershey Company The Hershey Company, often called just Hershey or Hershey's, is an American multinational corporation, multinational confectionery company headquartered in Hershey, Pennsylvania, which is also home to Hersheypark and Hershey's Chocolate World. T ...

's trademarked name for a frozen confection made from

vanilla ice cream Vanilla is frequently used to flavor ice cream, especially in North America, Asia, and Europe. Vanilla ice cream, like other flavors of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container ...

and covered in chocolate.

Etymology and history

The word "bonbon" arose from the

reduplication In linguistics, reduplication is a Morphology (linguistics), morphological process in which the Root (linguistics), root or Stem (linguistics), stem of a word, part of that, or the whole word is repeated exactly or with a slight change. The cla ...

of the word , meaning "good" in the French language. Its use originated in the seventeenth century within the French royal court and spread to other European countries by the eighteenth century. Bonbons began to be served in ornate containers by the middle of the eighteenth century, which would be given as gifts at festivals and on holidays such as New Year's Day.

Johann Strauss II Johann Baptist Strauss II (; ; 25 October 1825 – 3 June 1899), also known as Johann Strauss Jr., the Younger or the Son (), was an List of Austrian composers, Austrian composer of light music, particularly dance music and operettas as well ...

wrote the

waltz The waltz ( , meaning "to roll or revolve") is a ballroom dance, ballroom and folk dance, in triple (3/4 time, time), performed primarily in closed position. Along with the ländler and allemande, the waltz was sometimes referred to by the ...

Wiener Bonbons Wiener Bonbons (Vienna Sweets), Op. 307, is a waltz by Johann Strauss II written in 1866.Kemp, Peter. "Strauss, Johann (ii)." Grove Music Online. 2001. Oxford University Press. Date of access 8 Feb. 2024. It was first performed on 28 January 186 ...

'' in 1866. The title page shows the composition's name in the form of twisted bonbon wrappers.

References

External links

* Candy Chocolate confectionery Chocolate-covered foods {{confection-stub

Ingredients

Etymology and history

See also

References

External links