What negative effect does dipping a bonbon filling that is too cold have?

Dipping a bonbon filling that is too cold can result in trapping moisture between the shell and the filling. When the cold filling comes into contact with the warmer chocolate shell, condensation can form as the temperature difference causes moisture in the air to condense. This trapped moisture can lead to several issues, including a soggy texture, poor adhesion between the shell and the filling, and ultimately spoilage or a decline in the quality of the bonbon.

Understanding this process is important for achieving the best product quality in confectionery. Warmer filling helps to ensure a proper seal and reduces the risk of condensation forming, which can compromise the integrity and shelf life of the bonbon.