Bonbon Shells

1. Melt and temper the chocolate according to the instructions of the packaging.
2. Lightly dust the clean and dry bonbon mold cavities with edible gold dust for a luxurious visual accent.
3. Fill each cavity completely with tempered ruby chocolate. Tap gently on the counter to release air bubbles.
4. Invert the mold over the bowl and tap to remove excess chocolate, forming a thin, even shell.
5. Use a palette knife to scrape off the excess chocolate from the surface. Let the shells set at room temperature or briefly refrigerate until firm. Set aside.

Ganache Filling

1. In a saucepan, combine the whipping cream, sugar, invert sugar and glucose syrup. Bring the mixture to a gentle boil over medium heat, stirring until all ingredients are dissolved and fully combined. Remove from heat.
2. Pour the hot cream mixture over the Callebaut RB2 Ruby Chocolate, gently stir until smooth and fully emulsified.
3. Allow the ganache to cool to a piping consistency, then pipe into prepared bonbon shells, leaving a small gap at the top to allow space for sealing.
4. Cover the filled cavities with a thin layer of tempered chocolate to seal the bonbons. Use a palette knife to scrape off any excess, ensuring the bottoms are flat and smooth.
5. Allow the bonbons to set completely at room temperature or place them in the refrigerator for a few minutes to firm up.
6. Once fully set, gently tap the mold on a clean surface to release the bonbons.
7. Store the bonbons in an airtight container in a cool and dry place until ready to serve.