Ingredients

• FunCakes Praliné Hazelnut Filling 
• FunCakes Sparkle Dust Classic Gold
• Callebaut Chocolate Callets -White- 
• Sugarflair Rejuvenator Spirit - Alcohol 

Supplies

• FunCakes Decorating Bags 41 cm
• Silikomart Diamante Mould 35x23mm
• PME Craft Brush Set
• PME Palette Knife Angled Blade -23 cm-

Step 1: Chocolate mould

Mix the rejuvenator with edible golden powder. Sprinkle the chocolate mould with this by using a brush. Temper the white 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: Filling bonbons

Put the praline filling in a decorating bag and fill the chocolate shapes. 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.