Shake your bonbons
Attempting to make chocolate bonbons from scratch is enough to test anyone’s love.
First you have to cook up some fussy filling, and get it into — and to hold — just the right shape. Then you have to temper the chocolate, the ultimate of troublesome and tiresome culinary labors. And don’t even get me started on the mess all this makes.
Are you a newspaper subscriber but you don't have a Digital Access account yet? Activate your account.
You will need your subscription account number and phone number. Not sure if you have an account? Call 218-855-5897 and we can help you.