Chocolate Bordeaux

"Copycat See's Chocolate Bordeaux. Makes approx. 2 lbs. Found this recipe on multiple site, but I used this site for all my recipes, so I thought I'd add it. I love milk chocolate bordeaux and can't wait to try this."
photo by sweet-notion photo by sweet-notion
photo by sweet-notion
photo by Cathy A. photo by Cathy A.
Ready In:
2 lbs




  • Melt butter and brown sugar together in heavy pan. Bring to boil and boil for two minutes.
  • Stir in cream, coffee, salt and bring to boil again. Stir constantly. Boil for 30 seconds and remove from heat. Let cool for 10 minutes.
  • Add sifted powdered sugar to mixture. Stir in well. Chill until mixture holds shape of a small ball. Roll into 2-inch balls.
  • Melt chocolate according to pkg instructions. Dip candy balls into melted chocolate. Sprinkle with cake sprinkles, if desired.

Questions & Replies

  1. Hi! I had a quick question. Is the filling able to be made in advance and then rolled and dipped in the chocolate the next day? I am trying to adapt the filling recipe for a cake and have the brown sugar mixture as the filling for a cake. I don’t want it to be too stiff but just wondering. Thank you! Excited to try
  2. does anybody remember Laura Secord Bordeaux nut bars? It was one of their chocolate bars. The thing that made it different was it was a bar of chocolate with little pieces of nuts in it , not like a bar with a filling. It was like chocolate that was flavored, kind of like melting the chocolate and adding the flavoring and nuts , mixing the melted chocolate, the flavor and nuts ,put in a mold shaped for bars and let cool again. Is the recipe above have a soft filling inside or is like solid flavored chocolate. If this is a soft center does anybody have a recipe that is more of a solid bar?
    • Review photo by Cathy A.


  1. Excellent recipe. <br/><br/>Do yourself a favor and use a whisk when incorporating your powdered sugar. It does a far better job getting the sugar all the way in. I learned this making butterscotch squares as well. <br/><br/>I use a heat diffuser I picked up for a few bucks online with my candy making, and it's helped a lot too. I'm not so paranoid about scorching.<br/><br/>Finally, if melting the chocolate is a terrible pain in your behind, throw in a tablespoon of shortening (or more) per cup of chocolate when you melt it. It thins things out, makes the chocolate easy to work with, and generally turns the messiest part of the job into the easiest.
  2. Great Recipe, Family Loved it but a little less coffee. Was too strong for them but I actually liked it the way it was
  3. Super easy and oh so good. die hard See's fan said these were better than See's. Just be careful not to over cool before shaping.
  4. Going to try it shortly, but omitting coffee. There is no coffee in a See's bordeaux candy or in their Bordeaux Fudge --- which is what I wish to emulate :)
  5. Getting ready to try this recipe out but I've got a severe coffee allergy. I've had good luck using dark chocolate powder as a substitute before. Anyone tried it?



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