Fig Walnut Chocolate Covered Bonbons

Hello Dear Friends,

It seems like two weeks are tied together and it's been a long and long week, probably because I'm sick this weekend and I'm not going anywhere :)

In the endless busyness of the week, I made a delicious getaway to listen to myself and distract myself a little. While doing this, I prepared Zebra Cake I used

Couverture I have followers who are still confused about chocolate. Couverture chocolates have much higher cocoa butter content than regular chocolates sold in the markets. In addition, due to their density, they easily form layers and become crispy after freezing.

This chocolate, which you can easily find in the shops selling cake materials and in big markets, usually in 1 kilo and 500 g packages, is in a whole mold (then you need to chop it to melt), and because it is easy to melt, it can also be sold as packaged in the size of coin chocolate or chocolate drops.

The easiest way to melt chocolate (if you're using a cuvette) is to melt it in a bowl in the microwave. If you are using a low quality chocolate then Benmari You can also melt it by mixing it from time to time without leaving it unattended. What you need to be careful about is not to burn the chocolate, and to prevent water from getting into it in a double boiler.

Love…

Ingredients for Fig Walnut Chocolate Covered Bonbons Recipe

• 5-5,5 cups crumbled cake
• 1 cup can of cream
• 4-5 dried figs (chopped)
• 2-3 tablespoons of coarsely chopped walnuts
• 1 teaspoon of cinnamon

For decoration:

• 250-300 g dark couverture chocolate
• Tiny chocolate cake decoration

How to Make Chocolate Covered Bonbons with Figs and Walnuts Recipe?

1. Cut off the stems of the figs and cut them into small cubes.
2. Chop the walnuts with a knife just like the figs.
3. Take the chopped ingredients and 2-3 cups of crumbled cake in a deep bowl. Add the cream and start kneading.
4. Add cinnamon to the dough you have kneaded, add some more cake crumbs on it and collect the dough.
5. Take walnut-sized pieces from the bon bon dough and roll them with your hands.
6. After rolling all the pieces, melt the couverture chocolate, if available, in the microwave, or in a bain-marie.
7. Put the bonbons you have prepared on a large tray or my debit with greaseproof paper and dip them in the melted chocolate.
8. Take the chocolate-covered bonbons into my debt, on which you have laid wax paper. Sprinkle cake decoration on top and leave to freeze at room temperature.
9. After 15-20 minutes, serve the bonbons whose chocolate has frozen and hardened.