- Heat cocoa butter and mix a few drops of oil based food coloring or chocolate colors and keep it aside.
- In another bowl, mix gold dust with cocoa butter, ensuring it’s tempered well.
- Clean the moulds really well with cotton and first sprinkle gold dust and let it set aside for a bit.
- Paint the colour with a small paint brush.
- You can also add layers of paint for more color.
- Just allow the first coat to set before adding the next.
- Pour tempered chocolates into each mould and tap the mold until all the air bubbles are out, give the mould a wipe, invert over a bowl or a rack and let the excess chocolates drizzle out.
- Invert the mould onto a wire rack for the chocolate coating to sit and keep it in the fridge.
- Transfer the ruby ganache into a piping bag and pipe a small layer of cranberry comport into the shell and let it set in the fridge.
- Next, add a layer of ruby ganache. Don’t overfill or let the ganache spill on the edges.
- Finally, seal the bonbons with some more tempered chocolates, tap it well and cover it with an OHP sheet and clear the excess and let it set overnight.
- Once the chocolate sets, remove the OHP sheet, tap it on the counter and remove the edges.