Name: Nuss BonBon
Yield: 4 servings
Cuisine: European
Ingredients: 10 oz Almond paste; 8 oz Fondant; 5 oz Sugar; 8 oz Heavy cream (hot); 10 oz Walnuts (finely chopped); Dark chocolate (melted, tempered, for coating and dipping); 85 Walnut halves; Dark chocolate (melted, thinned with cocoa butter, and tempered, for dipping)

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Nuss BonBon — Formulation & Method | CuliNect