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Bonbons: Chopped

Chopped candied cherries mixed into melted fondant either flavored with vanilla or almond, formed into bonbon shape, then coated with melted chocolate, are fine. Some of these cherry centers may be left white and red, or the fondant used can be colored rose and pink with a few drops of red fruit coloring.

Candied lemon rind, orange rind or citron can be cut up into small pieces, worked into fondant, and then coated with chocolate. Yellow fondant flavored with orange or lemon can be used with orange and lemon rind. Stiff marmalades and jellies can be cut into fancy shapes, dipped into melted fondant of different flavors, and when cool coated with chocolate. Dates and raisins chopped fine and worked into fondant make excellent centers. Mix some chopped dates with maple fondant for these centers. Chopped dates and chopped figs or raisins combined and worked into maple fondant are delicious. California grapes dipped into melted fondant, and then into melted chocolate make another variety of creams.