Pupille Bonbon with Guanaja 70%

Use a spray gun with red-colored cocoa butter, tempered at 30°C (86°F), to spray the inside of the half-circle molds. Scrape off the excess and allow to crystallize.Repeat the process with gold-colored cocoa butter, tempered at 30°C (86°F). Next, add tempered dark-chocolate couverture to the molds.Turn molds over to let the chocolate run off for a few moments, then level off. Drain the molds between two rulers. Before complete crystallization, trim off the excess on the half-circles.Allow to crystallize.Blend the fruit purée in a fruit processor to smooth the mixture. Add 10% of the Absolu Cristal glaze and with a pastry bag place about 3 g in the molded bonbons.   Make the ganache.Fill up each mold with about 4 g of the Guanaja ganache (29-30°C; 84-86°F).Allow to crystallize for 24 h at 17°C (63°F) and 60% humidity.To join, use a heat gun to de-crystalize the edges of the half-circles, then seal with tempered dark-chocolate couverture. This method will ensure a perfect seal.Tip:To ensure smooth undersides of the bonbons, add a thin layer of tempered couverture, then immediately cover with a guitar sheet and flatten, making sure to remove any air with a triangle scraper.Allow to crystalize at 17°C (63°F), then unmold.   Use a slightly heated stainless steel palette and slide it over the bonbon to melt it just slightly, so a “pupil” appears.