well depending on the size of them and if they're flat on the bottom or not......when I think bon bon I think of the domed top and flat on the bottom......if this is the case maybe you could stick a little melted choc. in the bottom of a mini muffin tin and dip the bon bons and then set them in the tin with choc. and then when it hardens back they will have a perfectly coated bottom??? Or you could always redip just the bottoms after the top has hardened.
set them on a layer of chcocloate before you dip them....I don't know either....
I bought molds especially for assorted chocolates. I brush one layer of dark choc. onto each mold. Let dry. Brush again. Fill, then fill in the bottom w/a baby spoon of choc.
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