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. 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 , 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.
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"</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".
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.
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.
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.
According to French law, a must be at least 25% chocolate and can come in several forms:
- 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. 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.
- 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. 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. 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.
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.
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.
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.
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.
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. 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. 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.
Consumers in more developed economies are seeking brands that emphasize transparency and ethical sourcing.