Melt the 700g (1.5 pound) of dark chocolate and temper (see tempering chococlate) . Take the whiet Ganache out of the fridge and carefully spread a thin layer of tempered chococlate on it. Once it is dry and hard, turn over and spread an equally thin layer on the other side. Then cut the ganache into squares of 2.2 cm (0.85 inch), using a sharp knife slightly warm.
Start dipping each square in the tempered chocolate using a dipping fork. Finally, before the chocolate cools down spread a few crums of chest nuts on top. Place in a cool place – but not in the firdge – during 6 hours minimum. Then enjoy!!!
These bonbons would keep approximately 2 weeks in a dark and dry place at 18 degrees C (60 F) or less.