Concept in Definition ABC

The term bonbon is the one that is normally used to designate a type of jam made based on chocolate that is considered one of the most important delicacies of the high gastronomy and pastry. The chocolate is usually small in size and in the vast majority of cases it is made with chocolate although you can also find chocolates from other products such as cream, dulce de leche or truffles. The chocolates are sold in candy stores and in some cases they tend to be extremely expensive due to the care and detail required when making them.

The name of bombón is a Castilianized form of French bonbon which would mean nothing other than "good-good", referring to the high quality and how delicious a product of this type is usually. Chocolates have existed in many cultures and since ancient times as delicious elements obviously restricted to an exclusive part of society. In Europe, tradition of chocolate bonbons would grow in the centuries following the discovery from

America, at which time chocolate would be taken to the Old World and in some places they would begin to develop the first models of this delicious delicacy. However, the idea of ​​a small piece of extreme and delicate flavor already existed before the knowledge of chocolate although other flavors were used.

The process of preparation of chocolates is extremely delicate since being these small pieces, their realization implies great detail and care. In general, the simplest chocolates are made entirely of chocolate which can be found in a variety of flavors or forms (dark chocolate, milk, white, or flavored with elements such as orange, other fruits, cinnamon, coffee, etc.). Many other chocolates can be filled with different creams and preparations that are specially chosen to match the flavor of the chocolate. Other issues such as presentation Of the chocolates, the tradition of the recipe used or the quality of the raw materials are all elements that can easily raise the price of the final product.

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