Step 1: Prepare the Fruit and Nut Mixture

Place the 170g dried pitted blue plums and 170g walnuts into a food chopper. Process the mixture in two batches until it forms a coarse, crumbly texture. Ensure it's not over-processed into a smooth puree, as a slightly coarser consistency enhances the taste of the bonbons.

Step 2: Form the Bonbons

Take small portions of the plum and walnut mixture and roll them between your palms to form round balls, approximately the size of a small walnut. Place the formed bonbons on a piece of parchment paper or a silicone mat.

Step 3: Melt the Dark Chocolate

Place 100g of dark chocolate in a heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler) ensuring the bottom of the bowl does not touch the water. Stir the chocolate continuously until it is completely melted and smooth.

Step 4: Coat the Bonbons in Chocolate

Using two toothpicks, carefully dip each bonbon into the melted dark chocolate, ensuring it's fully coated. Gently tap the bonbon against the side of the bowl to remove any excess chocolate. Transfer the coated bonbon back to the silicone mat.

Step 5: Decorate with Edible Gold Dust

While the chocolate coating is still wet, lightly sprinkle edible gold dust over the coated bonbons using a small sieve and a spoon. This step is optional but adds a festive and elegant touch.

Step 6: Drizzle with Remaining Chocolate

Transfer any remaining melted chocolate into a piping bag or a small plastic bag with a tiny corner snipped off. Drizzle thin lines of chocolate over the bonbons to create additional decorative patterns.

Step 7: Chill to Set

Place the decorated bonbons in the refrigerator for approximately 30-60 minutes, or until the chocolate coating has completely hardened. Once set, they will easily detach from the silicone mat.

Step 8: Serve and Store

Once the chocolate is firm, carefully place each bonbon into small paper cups. Arrange them in a decorative box for serving or gifting. Store any remaining bonbons in an airtight container in the refrigerator.

• Use soft dried plums for a better texture in the mixture.

• Do not over-process the plum and walnut mixture; aim for a slightly coarse consistency, not a smooth puree, for added texture.

• For uniform bonbon sizes, weigh each portion of the mixture before forming into balls.

• A silicone mat is very convenient for placing the chocolate-coated bonbons, as they easily detach once the chocolate hardens.

• Any leftover melted chocolate can be saved, re-melted, and used for future recipes.

• Substitute dried plums with other dried fruits like dates, apricots, or raisins.

• Replace walnuts with other nuts such as almonds, cashews, or pecans.

• Experiment with a mix of different dried fruits and nuts for varied flavors and textures.

• Use white chocolate for coating or for contrasting decorative drizzles.

• Add a pinch of cinnamon or orange zest to the plum and walnut mixture for extra flavor.