Yield: 18 to 20
Melt the chocolate in the top of a double boiler over hot water, stir in the honey and then the brandy. Remove from heat. Put the farfel through a foodmill or crush with a rolling pin. The crumbs should be slightly coarser than matzo meal. Add the sugar, finely chopped walnuts and the crushed farfel to the chocolate mixture. Blend thoroughly. Shape into bonbons and set them individually into small pettitfor cases. Let mellow for a day or two in a cool dry place.