This is a question I receive again and again – especially when my readers are preparing a large batch of chocolate bonbons for a special occasion such as a confirmation, a wedding, or a milestone birthday:
'Can I make the filling now and store it in the fridge – and then fill the bonbons later?'
And I completely understand the question.
When you are facing a big chocolate project, it seems both reasonable and appealing to spread out the work over several days. But even though the filling can technically be stored in the fridge for a few days, my professional and practical answer is very clear:
No, I do not recommend making the filling in advance – and there are good reasons for that.
A freshly made filling has the optimal temperature, texture, and flow. All the things that make it easy to pipe evenly into the shells, without air pockets and without having to deal with a thickened mass or reheating – which can ruin the texture of the filling.
Once a filling has been stored in the fridge, it begins to set and crystallise. This is especially true for fillings based on chocolate, caramelised sugars, and certain fats. When you try to gently reheat it, the texture may turn either too runny or uneven – and both of these issues negatively affect quality and shelf life.
Many also find that cold filling – even after reheating – is more difficult to pipe evenly into the shells. And that means a greater risk of air pockets, uneven distribution, and even microscopic gaps that allow moisture and bacteria to find their way into the chocolate.
The result? Chocolate bonbons that lose both their intended texture and flavour – and that may not last as long as you had hoped.
Many people assume that 'shelf life' simply refers to how long the chocolate will last without moulding. But shelf life in chocolate bonbons actually involves three aspects:
All three aspects need to work together if you want to create bonbons that deliver that 'wow- effect.
When you follow this method, you stay in control, avoid unnecessary stress – and end up with a finished product that both looks beautiful and tastes fantastic. This is exactly how I work myself.
🔹 Colour and mould your shells well in advance
When the coloured cocoa butter and chocolate are properly tempered, and the shells are stored in a dry, dark place that is not too warm (I recommend 16-18°C (60.8-64.4°F)), they will last for months without any issues.
🔹 Make the filling when you are ready to fill your bonbons
The filling should be piped into the shells immediately after it is made, while it is still at a temperature of 28-30°C (82.4-86°F) (or 28°C (82.4-°F) for white chocolate). This is when it is easiest to work with, and this ensures optimal distribution, texture, and stability.
🔹 Wait before capping the bonbons
After filling, I recommend allowing the bonbons to rest at 16-18°C (60.8-64.4°F) for 8-10 hours (or until the next day) before capping them. This promotes even crystallisation in the filling and provides better overall stability and shelf life.
🔹 Store the finished bonbons at 16-18°C (60.8-64.4°F)
A wine fridge is perfect – or a dark, cool room. A regular refrigerator is not ideal, as humidity and temperature fluctuations can affect both the shine and the texture.
The Toblerone filling from the e-book MORE CHOCOLATE BARS is a great example. It has a shelf life of up to 90 days – not just in theory, but tested and documented under real-life conditions.
In fact, this was exactly the filling one of my readers wanted to prepare in advance for a confirmation, where she planned to make 400 chocolate bonbons – 100 of them with the Toblerone filling. Her question about storing the filling sparked the inspiration for this very blog post.
Because of the 90-day shelf life, there is no need to wait until the last minute to make and use this filling.
This means that you can safely fill and cap your bonbons two weeks before the confirmation, wedding, or celebration – and still serve them with perfect flavour, delicious texture, and that lovely shine.
And that kind of peace of mind – knowing that your filling will not collapse, crystallise, or lose its appeal – is worth its weight in gold when you are juggling multiple tasks in the lead-up to a big day.
If you are curious about the Toblerone filling – or if you would like to try your hand at Ferrero Rocher, Daim, Bueno, or After Eight – you will find it all in the e-book MORE CHOCOLATE BARS right here.
All of the recipes have been developed with a focus on:
This means you can begin – without guessing, without stress – and with recipes you can rely on.
Yes, you can absolutely plan your work well in advance.
But let the filling be freshly made – and use your energy to mould beautiful shells and fill your bonbons calmly and confidently with fresh filling that guarantees shelf life, flavour, and that lovely shine.
This is how I work myself – and it is how I can best help you achieve results you can be proud of.
Wishing you lots of success and enjoyment in your chocolate kitchen 💙
Tine
