Ingredients

• FunCakes Sparkle Dust Classic Gold 
• Callebaut Chocolate Callets -White 200g
• Callebaut Chocolate Callets -Dark     
• Sugarflair Rejuvenator Spirit - Alcohol
• 100g whipped cream

Supplies

• FunCakes Decorating Bags 41 cm pk/10         
• Silikomart Semisfera Mould Ø4cm
• Wilton Dusting Brush Set/2

Step 1: Chocolate mould

Mix the rejuvenator with edible golden powder. Sprinkle the chocolate mould with this by using a brush. Temper the dark chocolate and pour this in the chocolate mould. Pour the excess chocolate out of the mould, so that a layer of chocolate remains in the mould. Put the mould in the fridge.

Step 2: Make the white chocolate ganache

Heat 100 gram whipping cream. Put 200 gram white chocolate melts in a bowl and pour the hot whipping cream over the chocolate. Stir until you have a smooth substance. Let the ganache cool down. 

Step 3: Fill the bonbons

Put the ganache in a decorating bag and cut off the tip. Fill the chocolate shapes with ganache. Cover the bonbons with chocolate by using a spatula. Put the mould back in the fridge. After the chocolate has hardened, press out the chocolates.