Heat the cream in the microwave and pour over the ruby chocolates. Mix it well and set the ganache aside.

Heat all the above ingredients together till good consistency is achieved.

• 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.