Passion fruit, Almonds, Vanilla & Haiti chocolate bonbon

Place the almond marzipan on a silpat.
Add melted cocoa butter, vanilla beans  & passion fruit powder.
Add syrup. Work it on the silpat on a table to cool it down.
Place in fridge for 30 minutes.
Make into small balls that will be pressed into the mold.

In a pot, warm the cream, butter, sugars, & lecithin to 40° C.
Melt chocolate to 45° C and make an emulsion with the cream.
Pipe at 32° C.

Start with very clean molds.
Mix 600g of melted cocoa butter at 35° C with 180g of tempered Cacao Barry Lactée Barry Équilibre 36% milk chocolate and 60g of amber/light orange cocoa butter.
Pour over the molds. Let sit for 10 seconds and then tap all the mix out of the mold, like you would when making shells with chocolate.
Place in the fridge for 10 minutes.
Let the molds go back to 18° C and make shells with tempered Cacao Barry Zéphyr 34% white chocolate mixed with desired amount of vanilla bean.

Place a small ball of vanilla marzipan inside the vanilla bean white chocolate shells. Press down well.
Fill with the Haiti 65% ganache at 32° C.
Place in fridge for 10 minutes.
Remove from fridge, wrap with plastic wrap, and keep at 17° C for 24 hours.
Close with tempered Cacao Barry Haiti 65% dark chocolate.

I developed the decor technique mentioned above a few years ago. I didn’t play around with it much then, but I have since revisited the idea, and I got really nice results.
The effect I wanted to achieve was to have a glossy look but also somehow translucent. I also wanted to move away from relying on my spray gun.