7. Capping
The final stage is capping the bonbons.
First, I temper the chocolate, then I use a heat gun to slightly warm the top of the mold and the edge of the bonbons so the chocolate will adhere well to the shell. I then pipe chocolate over the mold so there is enough to cover each bonbon and scrape the excess off with a scraper. I then use the scraper to clean any extra chocolate that may be on the sides of the mold, so I have a nice clean mold.
Sealing the chocolate bonbon is important to protect the filling, to keep it fresh for longer and to keep any nasties out.
Once they are capped, I chill them in a chocolate fridge (which in my case is a wine fridge) then they are released from the mold and stored as required.