Candied fruit is one of the most popular ingredients among confectioners, master bakers and top chefs when working professionally and, when it comes to choosing a brand, they will always opt for top quality from a supplier who offers the best so that they can work with alacrity and precision.
Candied fruit is a common ingredient in sponge cakes, fruit cakes, tarts, cupcakes, turrones and Roscón de Reyes, to name but a few. However not everyone knows that candied fruit is also used in the making of confectionary. Here are a few professional recipes for making bonbons that can be used to surprise clients at bakeries, cake shops, hotels, restaurants and other catering outlets.
Bonbons made with candied fruit
The magical combination of dark chocolate and candied fruit has always caused delight in the world of confectionary. The bitterness of this type of chocolate blends perfectly with the sweet and acid combination of orange, for example. The end result is a taste sensation that is even more acute when served in small portions, such as in a bonbon. Let us show you how these bonbons are made.
- 200g dark chocolate
- 150g candied orange
- Melt the chocolate in a bain-marie.
- Cut the candied orange into small pieces
- Leave the chocolate to cool slightly, pour into a piping bag, and then cover the base of each position within the confectionary mould with a small amount of chocolate.
- Carefully place some pieces of orange into each bonbon using tweezers
- Pipe more chocolate over each bonbon to cover them
- Tap the side of the confectionary mould to make sure any possible air bubbles disperse.
- Place the confectionary mould in the fridge until the chocolate sets.
It goes without saying that these bonbons don’t necessarily need to be made with dark chocolate. White chocolate also produces delicious confectionary, as does a combination of dark and milk chocolate. Plus, these bonbons are not exclusively made with candied orange. Glace cherries can be used, as can pear, apple or peach.
The design of the moulds being used by the professional confectioners to make the bonbons will to some extent determine the type and size of fruit being used. Furthermore, it is always possible to experiment with different combinations of chocolate to obtain new flavours.
Marzipan and candied fruit sweets
Chocolate orange bonbons are but one of a variety of confectionary that uses candied fruit. Another example is confectionary made with marzipan. Here we explain how these sweets are made, step by step:
- 250 g. ground almonds
- 250 g. icing sugar
- 1 egg white
- 250g of chocolate
- Bits of candied fruit
- First make the marzipan by mixing the egg white with ground almonds, icing sugar and bits of candied fruit.
- Mix the ingredients well so that they form a paste
- Roll the marzipan into small balls roughly the size of a bonbon
- Cover the balls in cling film and leave overnight in the fridge
- Melt the chocolate in a bain-marie and leave it to cool slightly
- Cover the marzipan balls in melted chocolate
- Leave them to cool at room temperature
We all know the delicious combination of marzipan and candied fruit in other typical sweets such as turron, for example. However, when we add chocolate, the final result is something even more delicious, confectionary that is bound to delight those who have a sweet tooth!
Candied fruit from Lazaya: a guaranteed choice
Lazaya have been making preserved fruit and candied fruit for professionals in the food industry for over 8 decades. These professionals place their trust in Lazaya, a company that runs its own orchards and uses innovative technological advances in fruit processing and packaging.
Desserts such as Frutas de Aragón use sugar-coated fruit as the main ingredient and, when it comes to bonbons there is a wide variety of fruit to choose from, such as glace cherries, liqueur cherries, fruit cubes, fruit pieces and fruit peel. Lazaya even offers candied vegetables. What an innovative move for your bonbons!
Whichever of our varieties chosen – be they preserved fruit or candied fruit – will bring an original touch, full of taste, to any type of bonbon. The sky is the limit for professional confectioners. Furthermore, the single unit packaging makes it easier to handle our products and eases up the workload.
We offer a wide range of sugar-free preserved fruit for confectioners who make bonbons for people with diabetes. This range of products can be used in many confectionary creations and offers a versatility to your bonbons. If you wish to consult us in relation to these products, please do not hesitate to get in touch. Our network stretches across five continents and we are always willing to adapt to our clients’ requirements.
We are here to help you make confectionary that is personalized, different and unique, that will delight even the most demanding of palates.