Bonbonnieres

Bonbonniere, sweet favours are a small edible gift as a wedding reminder. The Italian Renaissance first date this, now a traditional way adapted for many countries. Wedding colour themes can be used to coordinate the wrapping of the bonbonnieres.

Contemporary Cakes are able to make, with the use of moulds, individual chocolate and fudge into assorted shapes and with love hearts and cupids being the most popular. Fudge, coconut ice, peppermint creams, orange, lemon and strawberry creams. Truffles flavoured with various liquers, including grand marnier, malibu, cointreau and baileys.

Jackie attended a Callebait Chocolate Course at Westminster college in London, which were demonstrated by John Costello and with this knowledge is able to produce some wonderful tempored chocolate bonbonnieres. Individual cookies can be made and have guests names piped on and then wrapped and used as a name place setting as well as a bonbonniere.

A great idea is to arrange a table with assorted bonbonnieres with boxes or packaging, and allow the guests to make their own choice, and package them themselves, this will be a little quirky and something less to do for the wedding preparation.