Orange Creamsicle Bon Bons Recipe

Step into spring with Neuman’s Kitchens Orange Creamsicle Bon Bons! Perfect for hosting large parties or even making and freezing for later.

Yields: 100 servings


  1. 1lb Dulcey Chocolate
  2. 1lb White Chocolate
  3. 16oz Heavy Cream- Scalded
  4. 1 per each pc Orange Zest
  5. 1lb 8oz Orange Curd
  6. 2lb White Pate Glace- Melted
  7. 1 per ea pc White Cocoa Butter Spray
  8. 100 ea Micro Mint
  9. Silicone Cube Molds

Taking you behind the scenes in the @neumanskitchen pastry station ????? stay tuned in for the recipe for our #bonbons next week!

A post shared by Neuman’s Kitchen (@neumanskitchen) on


  • Make ganache using first 5 ingredients
  • Fill cube molds 2/3rds full (see video)
  • Pipe curd in center of the ganache
  • Top set bonbon with melted white pate glace, let freeze
  • Pop out of molds and spray evenly with white cocoa butter spray
  • Garnish micro mint & dollap of orange curd
  • Serve chilled (if frozen defrost in fridge for several hours)

Looking to host an event?

Contact our team here and we can shape a safe and creative experience for you.