Yield: 24 servings

• 1 Cup sugar
• 1 Tsp ground ginger
• 2 Tsp cinnamon
• 1/2 Cup honey
• 1/2 Cup hot water
• 6 Ozs bittersweet chocolate, chopped
• 2 Tbs oil
• 3/4 Cup seedless raisins
• 2/3 Cup finely chopped walnuts
• 2 1/2 Cups cake meal
• sugar or finely chopped nutmeats for garnish

Combine the sugar, spices, honey and water in a 1- quart saucepan. Cook over low heat until the syrum forms a thread (232 degrees F on a candy thermometer). Remove from the heat and stir in the chocolate and oil. Add the raisin, walnuts and cake meal. Blend thoroughly and quickly. Form into 1 inch balls and roll each in the sugar or nutmeats. Place the bonbons into individually tea-sized paper cups and chill until firm.