Are you cringing yet?!  I was looking for interesting flavor combinations to use as fillings for bonbons, and came across a goat cheese and pear bonbon.  I'm actually not sure what I think of this pairing - while it's delicious in a salad, I'm not sure how I'd feel about it in a bonbon (and who knows, it might work really well!).  But moving on, does anyone know how to put cheese inside a truffle and have it be shelf stable?