| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1990 |
1 |
servings |
INGREDIENTS
INSTRUCTIONS
Rewarm bittersweet chocolate to lukewarm over very low heat, stirring
constantly, Remove 1 sheet of bonbons from freezer. Dip 1 bonbon
halfway into white chocolate, covering one side and hole left from
toothpick. Place on same frozen sheet. Repeat with 4 more bonbons.
Dip spoon into melted bittersweet chocolate and quickly move from
side to side over double-dipped bonbons, allowing chocolate to fall
in zigzag lines. Dip another spoon into melted white chocolate and
wave from side to side over 5 solid chocolate bonbons, allowing
chocolate to fall in zigzag lines. Dip finger into melted bittersweet
chocolate and dab over top of one of remaining bonbons on sheet,
covering hole left from toothpick. Sprinkle chocolate shavings over.
Repeat with remaining 4 bonbons on sheet. Return bonbons to freezer.
Remove second sheet of bonbons from freezer. Dip half of walnut into
bittersweet chocolate. Place atop 1 bonbon. Repeat with 4 more
walnuts and bonbons. Roll remaining 10 bonbons in bowl of cocoa
powder. Brush off excess. Place on same sheet. Freeze at least 4
hours or overnight. (Can be prepared 1 week ahead. Store in single
layer in airtight container.)
Makes 30.
Bon Appetit July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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