What temperature must the filling piped into the chocolate shells of molded bonbons be kept at?

The ideal temperature for piping the filling into the chocolate shells of molded bonbons is crucial for achieving the right texture and cohesion. Keeping the filling at a range of 80°F to 85°F allows for optimal fluidity and ensures that the filling can easily flow into the chocolate molds without being too viscous or too runny. This temperature range also helps in achieving a good seal once the chocolate shell is formed, preventing leaks or gaps that could compromise the integrity of the bonbons.

Additionally, if the filling is too hot, it could potentially melt the chocolate shell, while a filling that is too cold may not fill the shell adequately or create an undesirable texture when cooled. Thus, maintaining the filling between 80°F and 85°F strikes a balance, ensuring both proper filling and the quality of the finished product are upheld.