Skip all the fuss that homemade chocolates usually take with this super-simple recipe for bonbons. | Matthew Mead~AP
Updated: March 9, 2012 8:03AM
I like the classic look of dark chocolate, so I used dark brown chocolate melts. But they are available in numerous colors. You also can get creative with this. Use one color to coat the bonbons, then melt a second color to drizzle over them for a decorative look.
For a gourmet touch, you also could sprinkle some flake sea salt over the bonbons before the chocolate coating dries. Likewise, you could sprinkle them with candy, finely crushed nuts or coconut
Start to finish: 20 minutes
MAKES 14 BONBONS
1 (7-ounce) tube 2 tablespoons quince 4 ounces chocolate melts
2 tablespoons quince
4 ounces chocolate melts
Cut the tube of marzipan into 14 equal portions. One at a time, form each portion into a round, shallow cup. Fill the cup with about 1/2 teaspoon of the quince paste, then carefully fold the sides of the cup up over the filling and roll in your hands to form a tight ball. Set aside.
Place the chocolate melts in a microwave-safe measuring cup. Microwave on high for 1 minute, stopping every 20 to 30 seconds to stir, or until completely melted.
One at a time, use a fork to lower the marzipan balls into the melted chocolate. Move the marzipan around to ensure it is evenly coated. Use the fork to lift it from the chocolate, tapping gently on the side of the cup to remove excess chocolate, then carefully set the bonbon on the prepared plate.
If you want to sprinkle a dry coating on the bonbons, such as salt or candy, do so immediately. Otherwise, coat the remaining bonbons, then let them dry and harden. The drying can be sped up by placing the plate in the refrigerator for several minutes.
If desired, melt a small amount of a second color of candy melts, then drizzle this over the dried bonbons to decorate. Nutrition facts per bonbon:
Nutrition facts per bonbon:120 calories, 5 g fat, 2 g saturated fat, 0 mg cholesterol, 18 g carbohydrates, 1 g protein, 10 mg sodium, 1 g fiber