Attempting to make chocolate bonbons from scratch is enough to test anyone’s love.

First you have to cook up some fussy filling, and get it into — and to hold — just the right shape. Then you have to temper the chocolate, the ultimate of troublesome and tiresome culinary labors. And don’t even get me started on the mess all this makes.

But I was convinced there had to be an easier way. So I started playing. The result is this ridiculously simple — yet outrageously delicious — recipe for quince-filled marzipan bonbons.

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