Food

Ballotin Chocolate, colorful bonbon chocolates @ Kota Damansara, PJ, Malaysia

Wednesday, October 05, 2016


Love beautiful colorful cuties and the surprise inside? I just can't wait to see what's inside each and everyone of these colorful balls of handcrafted Valrhona chocolates. Anxiously I waited while Cik Azurin, the boss and designer of these fantastic bonbon chocolate balls explained and even demonstrated how it is made! 


Cik Azurin explained that there are basically four main types of chocolates that is:
1. Dark chocolate - which we all know is bitter
2. Milk chocolate - milky and sweet
3. Blonde chocolate- made from caramelising the butter, sweet and creamy with caramel flavor
4. White chocolate 




There are about 22 varieties of these bonbon Ballotin Chocolates such as Pistachio Cremino, Uji Matcha ganache with raspberry jelly, Dulcey ganache with pecans, Vaniberry, Mr. White - smooth white ganache with macadamia nuts, Earl grey ganache in dark chocolate shells, Peanut butter gianduja in milk chocolate shells, Feuilletine, Auburn that is Almond hazelnut gianduja with croquant. The one that I find unique is Uji Yuzu, which is green yellow blue on the shell but give a sour taste. It's the first time I tasted such a sour chocolate as Uji is Japanese Lime, thus giving the sour taste. I heard that some of the best sellers are Fueilletine, Vanilberry and Coffee but what a pity we were unable to taste Coffee because it's all sold out.


Wah, irresistible, isn't it?


Feuilletine


Ivory - vanilla infused ganache in white shell. This is too sweet for me.


Ok, now the interesting part, demonstration of making these chocolates. The following are just a few brief simplified write up from the demonstration.

 

The mould is prepared earlier with the various colors and patterns painted inside.



A thin layer of chocolate is to be coated over the mould. Cik Azurin started off by heating up the chocolate. It has to be heated to the right temperature.


Tempering of the chocolate before it can be used. It is then poured into the painted mould. 


After the chocolate is set, the excess chocolate is knocked off to ensure that only a thin layer is sticked to the mould.


After that it's again preparing the special flavor filling of the bonbon with heating and tempering. The photo above shows the piping of the ready filling into the mould. The chopped hazelnuts are added in between the piping. When all is done, these bonbon chocolates takes a few days to set. For example, the vanilla ones takes 3 days and the berry type takes 5 days. Phew, what a long process! No wonder the cost for each of this handcrafted bonbon chocolates is RM6 each. 


Price
Each: RM6 - 1 pc
Small box: RM36 - 6 pcs
Medium box: RM72 - 12 pcs
Big Box: RM126 - 24 pcs




Cik Azurin, founder of Ballotin Chocolates, proudly showing off her creations. 
Recently opened on August 2016, Ballotin bonbon chocolate has already attracted a lot of customers. So, if you are a chocolate lover, this is the ultimate shop you must not miss. Cik Azurin will create more flavors in future! 


The above are the six flavors which I have chosen as my favourite: Caraibe and Guanaja (Dark Chocolate), Auburn, Vanilberry, Pistachio, Napoleon and Feuillentine. Thank you Cik Azurin for this take home gift.


Address: 
Ballotin Chocolate
12 Jalan PJU 5/4,
Dataran Sunway, Kota Damansara
47810 Petaling Jaya
Selangor, Malaysia.

Tel:
+603 61446544

Operation Hours: 
Monday - Sunday: 11am - 7pm

For more info, please refer to Foodink

Facebook Ballotin Chocolate


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