What is a potential consequence of high Water Activity levels in bonbon fillings?

High water activity levels in bonbon fillings can lead to the promotion of microbial growth. Water activity, often referred to as "aw," indicates the amount of water available for microbial metabolism. When water activity is elevated, it creates an environment conducive to the growth of bacteria, yeasts, and molds, which can spoil the product, compromise safety, and lead to foodborne illnesses.

Maintaining appropriate water activity is crucial in confectionery production to ensure product safety and quality. While factors like flavor profile may improve due to some moisture, excessively high water activity ultimately poses a significant risk to the integrity of the bonbons, as it can encourage undesirable microbial activity, thus making option C the correct answer.

In contrast, improved flavor profile, prevention of crystallization, and extended shelf life are typically associated with lower water activity levels, which provide a more stable environment for confections. Thus, high water activity is not favorable for maintaining the quality and safety of bonbon fillings.