{{Short description|Small chocolate confection}} {{Other uses}} {{AI-generated|date=March 2026}} {{Infobox food | name = Bonbon | image = Mary's chocates gift box, made in Japan.jpg | caption = Box of bonbons | alternate_name = Bon-bon | country = France | region = | creator = | course = | type = Confectionery | served = | main_ingredient = | variations = | calories = | other = }}A '''bonbon''', sometimes '''bon-bon''' or '''chocolate bonbon''', is normally a small, molded chocolate confection. They contain a multitude of fillings, such as liqueur or other sweet alcoholic drinks, covered with a smooth chocolate shell and sold wrapped in colored foil.<ref>{{cite encyclopedia |title=cioccolatino in Vocabolario |url=http://www.treccani.it/vocabolario/cioccolatino/ |encyclopedia=Treccani |language=it-IT |access-date=2020-06-22 |archive-date=2020-06-24 |archive-url=https://web.archive.org/web/20200624222635/http://www.treccani.it/vocabolario/cioccolatino/ |url-status=live }}</ref><ref>{{Cite journal |last=Gutiérrez |first=Tomy J. |date=2017-09-12 |title=State-of-the-Art Chocolate Manufacture: A Review |url=https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.12301 |journal=Comprehensive Reviews in Food Science and Food Safety |language=en |volume=16 |issue=6 |pages=1313–1344 |doi=10.1111/1541-4337.12301 |issn=1541-4337 |archive-url=https://web.archive.org/web/20250318134233/https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.12301 |archive-date=2025-03-18 |hdl=11336/32798 |hdl-access=free |access-date=2026-03-18 |url-status=live }}</ref> In the UK, Bon-bons are a hard candy with a chewy centre.
==Etymology and History== The word "bonbon" arose from the reduplication of the word {{lang|fr|bon}}, 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.<ref name="Goldstein">{{cite book |title=The Oxford companion to sugar and sweets |publisher=Oxford University Press |year=2015 |isbn=9780199313396 |url={{GBurl|jbi6BwAAQBAJ|p=69}} |page=69 |editor1-last=Goldstein |editor1-first=Darra |editor-last2=Krondl |editor-first2=Michael |editor-last3=Heinzelmann |editor-first3=Ursula |editor-last4=Mason |editor-first4=Laura |editor-last5=Quinzio |editor-first5=Geraldine |editor-last6=Rath |editor-first6=Eric |name-list-style=amp}}</ref>
The word ''bonbons'' first appeared in a seventeenth-century text by pediatrician Jean Héroard while he was documenting Louis XIII's wellbeing:<blockquote>""I don't want to see Papa," says the prince. We tell him that Papa will give him a bon bon, he allows himself to be persuaded"<ref name=":1">{{Cite journal |last=Manson |first=Michel |date=2010-06-15 |editor-last=De Iulio |editor-first=Simona |title=A history of candy and of food culture in western children: sixteenth century to the present |url=http://www.emerald.com/yc/article/11/2/131-137/387485 |journal=Young Consumers |language=en |volume=11 |issue=2 |pages=131–137 |doi=10.1108/17473611011065818 |issn=1747-3616|url-access=subscription }}</ref></blockquote>While ''bonbons'' still held a medicinal purpose to them, their transition into children's confectionery became evident. ''Bon bon'' is a childish way to denote sweets in French. The word ''bonbons'' was likely informally used by nannies and mothers until it was officialized in written French. ''Bonbon'' made its first formal appearance in Antoine Oudin's 1640 and 1645 dictionaries. Entries pertaining to bonbons define the term "bon bon" or "bonbons" as a "childish expression pertaining to a sweet snack offered to children".<ref name=":1" />
Bonbons appear in a 1890 English opinion piece by ''The Lancet'', under an article titled "MEDICINAL BONBONS." The article, while recognizing bonbons' role as a palatable way to eat medicine, warns against building a dependence on sweets for the sake of one's health.<ref>{{Cite journal |date=December 1890 |title=MEDICINAL BONBONS. |url=https://linkinghub.elsevier.com/retrieve/pii/S014067360186133X |journal=The Lancet |volume=136 |issue=3510 |pages=1236 |doi=10.1016/S0140-6736(01)86133-X |issn=0140-6736|url-access=subscription }}</ref>
In a 1857 article from American Journal of Pharmacy, mentions of ''bonbons'' as being a vehicle of medicine delivery were mentioned. The foul odor and bitter taste of tonics could be covered up using the sweetness of medicine.<ref>{{Cite journal |last=Stearns |first=Frederick |date=1857 |title=UPON IMPROVEMENTS ON METHODS OF RENDERING MEDICINAL PREPARATIONS, PLEASING TO THE EYE AND TO THE TASTE, AND AGREEABLE TO USE |url=https://www.proquest.com/scholarly-journals/upon-improvements-on-methods-rendering-medicinal/docview/89666312/se-2 |journal=American Journal of Pharmacy |pages=518 |via=ProQuest}}</ref>
Johann Strauss II wrote the waltz ''Wiener Bonbons'' in 1866. The title page shows the composition's name in the form of twisted bonbon wrappers.<ref name="Goldstein" />
== Production == The production of bonbons typically occurs in four steps: colouring, moulding, filling, and capping.<ref name=":4">{{Cite web |title=Chocolate Bonbons: A Practical Guide|first=Tine|last=Forst |url=https://www.scribd.com/document/793328390/Chocolate-Bonbons-A-Practical-Guide |access-date=2026-03-18 |website=www.scribd.com}}</ref>
Once a desired mould is selected and cleaned, warm coloured cocoa butter no more than 21 °C is used to decorate the inner cavities. Various colours and a plethora of techniques, such as airbrushing, splashing, or swirling, can be used to create a variety of decorative effects. Afterwards, the mould is turned upside down, scraped to remove any colouring outside of the cavities, and then left to dry for a few hours. Additionally, layers of colouring are typically performed to ensure sufficient coverage.<ref name=":4" />
Next, chocolate is tempered and poured into the cavities with the help of a piping bag. After hard tapping against a worktop to remove trapped air at the bottom, the mould is turned upside down to let excess chocolate run out. Once again, the mould is scraped to remove chocolate left outside of the cavities, and the newly formed chocolate shells are left to set in a cool environment, known as a process called crystallization.<ref name=":4" />
Afterwards, a multitude of fillings are piped into the shells until just below the rim. This step is usually followed by a longer resting period to ensure proper crystallization of the filling and easier filling process.<ref name=":4" />
Lastly, tempered chocolate is poured into the cavities again, brought to room temperature no more than 21 °C, followed by scraping of excess chocolate. The mould is left to cool so the chocolate can set one last time before the finished bonbons are ready to release.<ref name=":4" />
Once bonbons are made, they can be stored in airtight containers away from direct light for about one month. However, their shelf life typically depends on the composition of their filling, assuming the production process was performed correctly, so fluctuations may exist.<ref name=":4" />
==Ingredients and classification== Throughout the Western world, bonbons are usually small candies but vary by region in their ingredients, flavours, and shape.<ref name="Goldstein" /> In France, bonbons have been made with a fruit centre, and may contain brittle, nougat, dragée, or caramel.<ref name="Goldstein" /> Other possible fillings include butterscotch, fondant, fudge, ganache, gianduja, marzipan, praline, and truffle.<ref>{{cite book |last=Coady |first=Chantal |title=O Guia do Chocolate |date=1998 |publisher=Livros e Livros |isbn=9789728418335 |pages=23–29 |language=pt-BR |chapter=Estilos de chocolate}}</ref>
According to French law, a {{langx|fr|bonbon de chocolat|label=none}} must be at least 25% chocolate and can come in several forms:<ref>{{cite web |title=Décret n°76-692 du 13 juillet 1976 pris pour l'application de la loi du 1er août 1905 sur la répression des fraudes dans la vente des marchandises et des falsifications des denrées alimentaires, en ce qui concerne les produits de cacao et de chocolat destinés à l'alimentation humaine - Article Annexe |website=legifrance.gouv.fr |url=https://www.legifrance.gouv.fr/affichTexteArticle.do;jsessionid=31202692FBFAEABAB0FE9FAFAC239359.tplgfr26s_2?idArticle=LEGIARTI000006586595&cidTexte=JORFTEXT000000506358&categorieLien=id&dateTexte=20030802 |language=fr}}</ref>
* a bite-sized chocolate * a selection of different chocolates * a mixture of chocolate and other edible ingredients
Specifically in the United States, "Bon Bon" is The Hershey Company's trademarked name for a frozen confection made from vanilla ice cream and covered in chocolate.<ref name="Goldstein" />
In the United Kingdom, a bonbon is a hard candy with a chewy centre and coated in icing sugar. British bonbons are available in flavours such as strawberry, lemon, blue raspberry, and toffee.
The bonbon originated in France during the 17th century, since bonbon is a derivative of 'bon pour bon', meaning 'good for good'.<ref name=":2">{{Cite web |date=2022-08-17 |title=The Different Types of Bonbons and Their Origins |url=https://www.crackersforbonbons.com/blogs/learn/the-different-types-of-bonbons-and-their-origins |access-date=2026-03-18 |website=Crackers for Bonbons |language=en}}</ref> This confectionery treat was often composed of candied nuts, fruit pastes, or almond paste coated in sugar in the 17th century and has evolved into a globally loved treat with a vast variety of classifications. This includes but is not limited to; ganache, almond (marzipan), fruit, hazelnuts (whole or Gianduja), pralines, caramel, fondant, and liqueur, each reflecting a specific national tradition.<ref name=":3">{{Cite web |title=Acta Horticulturae |url=https://www.actahort.org/members/showpdf?session=1626657 |access-date=2026-03-18 |website=www.actahort.org}}</ref>
* One of the most common forms is the ganache-filled bonbons, which contain a smooth chocolate and cream combination that melts in your mouth. This bonbon is most commonly associated with France.<ref name=":2" /> * Almond-filled bonbons are usually made with marzipan which is composed of ground sweet almonds (Prunus amygdalus var. dulcis) and sugar.<ref>{{Cite journal |last=Rodriguez-Rodriguez |first=Jacqueline |date=2019 |title=Development of Bitter Chocolate Bonbon Stuffed with Almond (Prunus amygdalus var. dulcis) and its Physicochemical Evaluation and Sensory Acceptance |url=https://d1wqtxts1xzle7.cloudfront.net/99553215/5d774a35c41b2-libre.pdf?1678219974=&response-content-disposition=inline%3B+filename%3DDevelopment_of_Bitter_Chocolate_Bonbon_S.pdf&Expires=1773676337&Signature=C-5gL~-TIs8qgkGT7v5ibjODi41eT97vs5dGCRzpQYVife-61b789PL4ST53ZwInnxkmgvP36oSgRfZ3QCcYMOaSh-ty9taUyZLYWaDDGHIauBLvxhS-cijIDrcqjSbBRZRLVGJpOUyCz3ucJWzjp9Rf4AqpKD6Fk2Omi1kEOUD1CvLNu-mbecD1b20MGtTl1ucKyXJLnrxMHeeGrr~dx2yKzjPgtkKWCg6KT34oJ3tR~zBtpcXynC-aR2NbuJKuorfPJAXXJ1Ch4T8uZvrdo2laJIB7brdVzL-PgM3PZ3UlqIoLQnABtn~0FicUM-CUPNmJFt6SkRu~dhu-A8LJ5g__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA |journal=Journal of Food Science and Engineering}}</ref><ref>{{Cite web |last=Petruzzello |first=Melissa |title=Almond |url=https://www.britannica.com/plant/almond |access-date=March 18, 2026 |website=Britannica}}</ref> This type of bonbon originates from Germany and Austria. * Hazelnut-filled bonbons, most common in Spain, Italy and Belgium, are made up of roasted hazelnuts or hazel paste, depending on texture desired, either crunchy or smooth. A specialty specific to Spain, is the use of four hazelnut varieties, Negret, Pauetet, T. Griffoni and Tomboul, which are combined and coated in dark, milk, and white chocolate to produce a bonbon rich in flavour.<ref name=":3" /> * Gianduja-filled bonbons have the same ingredient of hazelnuts used for their filling, however, this Italian speciality blends chocolate with finely ground roasted hazelnut paste into a smooth silky texture.<ref>{{Cite journal |last=Gutiérrez |first=Tomy J. |date=November 2017 |title=State-of-the-Art Chocolate Manufacture: A Review |url=https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.12301 |journal=Comprehensive Reviews in Food Science and Food Safety |language=en |volume=16 |issue=6 |pages=1313–1344 |doi=10.1111/1541-4337.12301 |issn=1541-4337|hdl=11336/32798 |hdl-access=free }}</ref><ref name=":3" /> * Praline-filled bonbons, originating from both French and Belgian tradition, consist of caramelized almonds or hazelnuts ground into a nut paste.<ref name=":2" /> * Fruit-filled bonbons, most common in France, are made up of fruit purees, pate de fruits, or jams.<ref name=":2" /> * Another French specialty is the caramel-filled bonbons, which uses cooked sugar combined with cream and butter to create a soft, chewy centre. * Fondant-filled bonbons are associated most commonly with Britain. These have a sugar-based creamy center, giving them a sweeter and more crystalline texture.<ref name=":2" /> * The most geographically broad type of bonbon is the liqueur-filled bonbon, with France, Belgium, Germany, and Switzerland all taking credit for its creation. This bonbon contains an alcoholic center, which can differ between cognac, kirsch, or rum.<ref name=":2" />
These classifications align each different bonbon with their origin and emphasize that they all share defining features; small sweet treat, with a chocolate base and filling.<ref name=":3" />
== Cultural Significance == Bonbons carry cultural significance as tokens of festive indulgence, affection, and folklore stories.
In the UK, tracing back to the 19th century, bonbons play a role in Christmas traditions. In 1847, British confectioner Tom Smith invented the Christmas cracker, originally designed as "sweet wrappers that would hold candy inside"<ref>{{Cite web |date=2022-08-10 |title=The Cultural Significance of Christmas Crackers and Bonbons Around the |url=https://www.crackersforbonbons.com/blogs/learn/the-cultural-significance-of-christmas-crackers-and-bonbons-around-the-world |access-date=2026-03-18 |website=Crackers for Bonbons |language=en |archive-date=2025-10-12 |archive-url=https://web.archive.org/web/20251012051807/https://www.crackersforbonbons.com/blogs/learn/the-cultural-significance-of-christmas-crackers-and-bonbons-around-the-world |url-status=live }}</ref> At the beginning of the holiday meal, is it customary for each guest at the dinner table to hold one end of the cracker and pull it apart with a loud "crack". Although over time Christmas crackers evolved away from containing bonbons to instead holding a small trinket, a paper hat, and a joke.
In Hungary and Romania, it is very common to hang szaloncukor (chocolate bonbons wrapped in shiny, coloured paper) as decorations on the Christmas tree. Children often sneakily unwrap them to eat the candy and re-wrap the empty paper, leaving it on the tree.<ref>{{Cite web |last=Tunde's Creations |date=December 14, 2023 |title=Szaloncukor - The Hungarian Christmas Candy |url=https://tundescreations.com/blog/f/szaloncukor---the-hungarian-christmas-candy}}</ref>
Around the world–but particularly in bonbons' place of origin, France–bonbons are often used as party favors and given to guests at special events. Bonbons also symbolize "sweet" romantic gestures because they have long been a traditional gift from suitors and loved ones.<ref>{{Cite web |date=2025-01-07 |title=The history of chocolate bonbons |url=https://bonbonbook.nl/en/blogs/blog/the-history-of-chocolate-bonbons |access-date=2026-03-18 |website=Bonbonbook |language=en |archive-date=2025-09-17 |archive-url=https://web.archive.org/web/20250917151118/https://bonbonbook.nl/en/blogs/blog/the-history-of-chocolate-bonbons |url-status=live }}</ref>
Also, throughout history, several cultural myths and folktales have been associated with bonbons. One of the most prevalent includes "The Magic Bonbons", a fantasy short story published in American Fairy Tales by L. Frank Baum that details a chemist who creates different colored bonbons which instantly grant specialized talents to consumers.<ref>{{Cite book |last=Baum |first=L. Frank |date=1901 |title=American Fairy Tales |publisher=George M. Hill }}</ref>
== Industry == Bonbons are part of the global chocolate and confectionery industry. The confectionery sector represents a major segment of the global food market, valued at approximately US$220.85 billion in 2025. This market size is expected to grow significantly, projected to exceed US$300 billion by 2034.<ref>{{Cite web |title=Confectionery Market Size, Share & Trends, Report, 2034 |url=https://www.fortunebusinessinsights.com/industry-reports/confectionery-market-100542 |access-date=2026-03-18 |website=www.fortunebusinessinsights.com |language=en}}</ref>
Europe and North America account for a large portion of global chocolate consumption, with established industries and long traditions of confectionery production. Market share is predominantly controlled by Europe which accounts for 38% of the sector in 2025. North America has also experienced growth in recent years as consumer demand increases. The market is dominated by multinational chocolate manufacturers, while smaller specialty producers also contribute to the premium confectionery segment.<ref>{{Cite web |title=Chocolate Confectionery Market Size & Share {{!}} CAGR of 4.18% |url=https://www.industryresearch.biz/market-reports/chocolate-confectionery-market-110383 |access-date=2026-03-18 |website=www.industryresearch.biz}}</ref>
=== Companies and Manufacturers === Large confectionery companies play a significant role in the distribution and global production of bonbons. Major companies include Barry Callebaut, Lindt & Sprüngli, Ferrero SpA, Nestle S.A, Mondelez International, and The Hershey Company.<ref>{{Cite web |title=Chocolate Market Size And Share {{!}} Industry Report, 2033 |url=https://www.grandviewresearch.com/industry-analysis/chocolate-market |access-date=2026-03-18 |website=www.grandviewresearch.com |language=en}}</ref> These companies produce a variety of chocolate products including bonbons and other assorted confectionery items. Products are distributed through various supermarkets, retailers, and branded stores with companies having specific distribution contracts.
Artisan chocolatiers are a specialized segment of the confectionery industry that is focused on small-scale production of bonbons.<ref name=":0">{{Cite journal |last=Seçuk |first=Berkay |last2=Seçim |first2=Yılmaz |date=2024-04-01 |title=Concept of artisan chocolate from the perspective of chocolatiers |url=https://intellectdiscover.com/content/journals/10.1386/ijfd_00064_1 |journal=International Journal of Food Design |language=en |volume=9 |issue=1 |pages=27–52 |doi=10.1386/ijfd_00064_1 |issn=2056-6522|doi-access=free }}</ref> Typical bonbons made by artisan chocolatiers are produced in limited quantities and focus on ingredient quality, freshness and taste. Artisan chocolatiers use high-quality, specially designed packaging materials and hand-wrap their chocolates in a visually appealing way to sell them.<ref name=":0" />
=== Market Trends === Trends in the confectionery bonbon industry indicate growing interest in premium and specialty chocolate products. Younger demographics, including millennials and Gen Z, strongly associate chocolate purchases with values such as sustainability, premium quality, and brand authenticity. Another emerging trend boosting demand is the preference for clean-label and organic products, driven by a growing emphasis on overall health and wellness. This trend has increased demand for dark and sugar-free bonbons.<ref>{{Cite web |last=Advisors |first=MarkNtel |title=Chocolate Market Size, Share, Analysis and Industry Trend to 2030 |url=https://www.marknteladvisors.com/research-library/chocolate-market.html |access-date=2026-03-18 |website=MarkNtel Advisors |language=en |archive-date=2025-12-16 |archive-url=https://web.archive.org/web/20251216055248/https://www.marknteladvisors.com/research-library/chocolate-market.html |url-status=live }}</ref>
Consumers in more developed economies are seeking brands that emphasize transparency and ethical sourcing.<ref name=":0" /> As a result, bonbons are increasingly becoming more associated with luxury confectionery items. E-commerce channels have seen an increase in sales, specifically for gift sets and specialty bonbon items. Online sales are becoming an important driver in brand recognition worldwide. However, brick and mortar sales remain the leading source for distribution.
==See also== {{Portal|Food|France}} * Chocolate praline <!--Different than praline, which is wikilinked in § Ingredients; don't remove unless this specific article is wikilinked elsewhere in the article.-->
==References== {{Reflist}}
==External links== * {{Commons-inline}}
{{Chocolate desserts}} {{Authority control}}
Category:Candy Category:Chocolate confectionery Category:Chocolate-covered foods