Walnut Bon Bons


Preparation info

  • Difficulty


  • Yield:

    120 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Milk chocolate, melted, tempered, for lining molds as needed

Almond Filling

Premade fondant 190 g 7 oz 19%
Almond paste 230 g 8 oz 23%
Sugar 110 g 4 oz 11%
Heavy cream, warm 240 g 8 oz 24%
Walnuts, toasted, finely chopped 230 g 8 oz 23%
Batch Size 1000 g 35 oz 100%
Dark chocolate, melted, tempered, for stippling and capping molds as needed


To Prepare the Molds

  1. Polish the interiors of the molds. Using a dry brush, stipple the molds with the tempered dark chocolate.
  2. Line the molds with the tempered milk chocolate using the shell-molding technique.

To Make the Almond Filling

  1. Blend the fondant and almond paste in a food processor until the mixture is homogeneous.
  2. In a heavy saucepan, caramelize the sugar until amber using the dry method.
  3. Add the warm cream slowly while stirring over low heat.
  4. Add the almond paste mixture and continue stirring over low heat until incorporated.
  5. Add the walnuts. Stir to incorporate.
  6. Allow to cool to 28°C/82°F, or lower, before using.
  7. Using a disposable pastry bag with a small opening cut in the tip, fill the lined molds with the cooled filling to within 3 mm/⅛ in of the tops.
  8. Cap the molds using the tempered dark chocolate. Allow the tops to crystallize at room temperature. Then refrigerate the filled molds until the chocolate pulls away from the inside of the molds, approximately 20 minutes.
  9. Place a piece of stiff cardboard over each mold and invert the mold to release the finished confections.