Made two bonbons today in preparation for Thanksgiving.  First,  the Michael and Paul - a vanilla white chocolate ganache playing in perfect harmony with a Valrhona 70% dark chocolate ganache. This one has the creaminess of a milk chocolate but with the depth of flavor of the dark chocolate.  Also, the Pumpkin Pie - because someone told me it's actually illegal to not use pumpkin spice this time of year.  It's a white chocolate pumpkin spice ganache with real pumpkin.  

Now if I could just figure out how to cut them in half without messing up the inside for the picture! Maybe if I partially freeze it and then use a warm knife to cut it?