~~~~BOMBOMS~~~~THE COOKIE BONBONS

Bonbons...is it that i have a memeory attached to every word or is it my life....whateva it is ,i love it....

The very first time i popped in a BONBON in my tiny mouth,way back then as a little kiddi...i was transported to esctacy.....what was it about the delicately firm crunchy shell topped with best hazlenutty(nuttella any1?) silky chocolate & rolled in finely chopped hazlenuts with that whole hazlenut u excitedly bite into, as soon as u break thru,agian enrobed in rich chocolate.....i love to inhale the rich chocolaty aroma as i pop in one ,close my eyes ...play it swirling along my tongue till it melts .....................woooo...blisssss....

Its the ferraro rocha bonbons i'm talking about-we still love to call 'em bomboms though as in nice nice one's when translated in portuguese.....
Now its freely available- but the first i had was from portugal ....lovely memories there of all the goodies in olives Et all......-but it wasnt the same then....
So when i tumbled upon this recipe just had to try it out & after baking as was browsing around was thrilled to see a whole new world of bonbons around so am going to try them again for sure..................

This one a bitter choco bonbon (i like sweet chocs but this one's dedicated to someone very special who loves bitter choco) with a nice bonbon frosting.Its kinda fudgy cookie,softish but firm with ayummy centre.U can fill it with any chocalate/nuts/almondpaste/hazlenuts for the centre

.i Love the contrast of rich dark chocolate with the creamy white filling.

BONBONS:-
what u need to get ready
a] 6 tablespoons melted butter(or oil) blended with around 17-18 tbh of coco powder
or
6 ounces semi sweet/dark chocolate
b] 1/8 cup butter
c] 150ml condensed milk
d] 1/3 cup icing sugar
e] 1 tsp vanilla
f] 1 cup flour
g] 1/4 flaked almonds
h] 150 grams white chocolate cut into squares/big pieces

NOTES
-didn have semi sweet chocolate so used the substitute in chocolate powder + butter & added in icing sugar. if u use semi sweet chocolate u can reduce or leave out the sugar if u dont like it too sweet.(anyway the chocolate u get here aint "real")
-instaed of flaked almonds hazelnuts would be great sustitute.
-this works better with nestle's white chocolate(eating one),then the white cooking chocolate for the centre filling
-DO NOT OVER BAKE
-if u dont like bonbon frosting dust some icing sugar
LETS BEGIN...

1] If using chocolate microwave with butter till butter melts & let stand for 30 secs before u stir.

OR

if using cocopowder butter mix blend well & add remaining butter
2] Blend in the milk & vanilla extract & the flour & nuts next.
3] mix well to a stiff'sh dough.
4] Enrobe around a tbh of dough around a white chocolate chunk to cover it completely around.
5] Bake in a preheated oven @ 180*c,on an un-greased cookie sheet for around 10-15mins or till nice & shiny.(they will firm as they cool)
6] Cool awhile on baking rack & transfer to cooling tray.
7]U can frost them as given below or sprinkle /drege with icing sugar.

TIP-to warm cookie & soften white centre filling after cooling microwave each ccokie on high for around 15 seconds(but not for frosted cookies)











COOKIE GLAZE

-Add a tsp of melted butter to 1/2 CUP CONFECTIONERS SUGAR.
-a few drops vanilla extract & half & half/milk/cream/water.
-blend to a spreadable consistency
-Do add the liquid very little at a time,blend & add again if needed.
-dip cookie in the frosting,sprinkle with choco -strands/sugar balls/tiny heart shaped candy or anything u fancy.
-keep aside to harden & set.

-Enjoy.....these develop a depth in flavour to the next day.....rich ,dark & (not hansome) cute looking.................