In this series on traditional European Christmas treats, we go to Budapest, Hungary, to taste szaloncukor or parlor candy which are chocolate bonbons with a fruit- jelly filling. They’re usually wrapped in shiny tissue paper and hung from the Christmas tree. Our reporter Mathias Stamm went to the New York Café which is one of the few places where they still make them by hand.Szaloncukor from Hungary Ingredients:1 kilogram melting chocolate (milk or semisweet)300 grams dark chocolate150 milliliters cream Juice from 1 orange200 grams dark chocolate 100 grams white chocolate50 grams gorgonzola cheese1 bunch dill Praline mold (or ice cube tray) Preparation: Heat the melting chocolate using a bain-marie until smooth and thick. Pour the chocolate into the praline mold and let cool for several minutes until hard.   This recipe includes two kinds of filling. The chocolate for the fillings should be melted ahead of time in a bain-marie (for the gorgonzola filling, mix the dark and white chocolate beforehand) and set aside. For the first filling, mix the melted dark chocolate with orange juice and cream and pour into an icing bag (or a plastic bag with one corner cut off). For the second filling, mix the melted chocolate with the gorgonzola and minced dill and pour into an icing bag or the modified plastic bag. Fill the praline mold with filling as desired. Briefly let cool. Layer with the melted chocolate and let cool. Remove Szaloncukor from the mold and sample. As a finishing touch, wrap the candies in glossy paper and hang on your Christmas tree. The bottom line: These Hungarian Christmas candies are easy to make and normally take less than two hours to prepare. Like pralines, they're rich in flavor — but also rich in calories: 100 grams of Szaloncukor have about 430 calories.