Peter Greweling

Walnut Bon Bons

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Preparation info
  • Yield:

    120 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Milk chocolate, melted, tempered, for lining molds

Method

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