How to Make a Bonbon Tree
A beautiful edible centerpiece made with wrapped chocolate truffles arranged on a cone. Perfect for afternoon tea, parties, and holiday dessert tables.
Yield: 1 bonbon tree
Materials
- Styrofoam cone 12–18 inch
- Parchment paper
- Toothpicks
- Wrapped chocolate truffles such as Lindt
Instructions
- Wrap the cone: Wrap the styrofoam cone with parchment paper to keep the candies clean.
- Insert toothpicks: Starting near the base, insert toothpicks at a slight upward angle.
- Attach truffles: Press each wrapped truffle onto a toothpick. Work upward in staggered rows until the cone is covered.
- Finish the top: Place a final truffle at the top of the cone.
Notes
- Cone size: I used an 18-inch styrofoam cone for this display, which creates a dramatic centerpiece. However, a 12–14 inch cone is often easier to fill and requires fewer candies.
- How many truffles you’ll need: The exact number will vary depending on spacing, but an 18-inch cone may require approximately 75–100 wrapped truffles.
- Chocolate options: I used Lindt truffles in Neapolitan and Carrot Cake flavors, but any wrapped truffles or white chocolate candies work beautifully. Pastel colors are especially lovely for spring tea tables.
- Toothpick placement: Insert the toothpicks at a slight upward angle. This helps the truffles sit securely and creates the layered “tree” effect as the rows build upward.
- Work from the bottom up: Start at the base of the cone and work in staggered rows as you move upward. Allow the candies to slightly overlap to create a fuller look.
- Serving tip: Place the finished bonbon tree on a cake stand or tray in the center of the table, where guests can easily pull off a chocolate during tea.