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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