Mouth-watering taste explosion in your mouth 

This bonbon design is not only a mouth-watering taste explosion in your mouth, et also looks like a firework explosion in the sky, don´t you think? The design is done with a blowing technique, which I learned from Andrey Dubovic. He is absolutely a master of designs and bonbons!
I have done this design before, but today with two layers of chocolate in the shell, a passion fruit ganache without cream, and a burned marzipan layer. I hope you can see the idea!
Passionfruit ganache
300 gr Gold chocolate Callebaut, 40 gr cocoa butter, 100 gr passionfruit puré Boiron
25 gr glucose, 25 gr sugar, 50 gr salted butter at room temperature
Melt chocolate and cocoa butter to 45-50 degrees Celsius. Heat puré, glucose, and sugar over medium heat. Make sure the sugar melts. temperature 65-70 degrees Celsius. Pour over melted chocolate, and cocoa butter. Make an emulsion using a hand blender. Add the butter and blend again. Pour in a piping bag and let cool down to 29˚C. Pipe immediately onto the chocolate shells.
Burned marzipan
75 gr marzipan 54%, 15 gr palette feuilletine or corn flakes.
Mix shortly, Roll very thin on a baking sheet. Cut discs that can fit into bonbon shells. Ø 30 mm
Chocolate mold
www.martellato.com/product/23...
White chocolate Callebaut
www.amazon.de/s?k=w2+callebau...
Gold chocolate Callebaut
www.amazon.de/-/da/dp/B092RV8...
Dark chocolate Callebaut
www.pastrydepot.com/callebaut...
Passion fruit puré (Boiron)
theartisanfoodcompany.com/pro...
Lembke marzipan 54%
www.lemke-shop.de/marzipan/ma...
Pailleté Feuilletine
kagebutikken.dk/shop/444-andr...
Pavoni Cocoa butter egg yellow
www.homechocolatefactory.com/...
Pavoni Cocoa butter black
www.homechocolatefactory.com/...
Pavoni Cocoa butter red
www.homechocolatefactory.com/...
Pavoni Cocoa butter gold powder
www.homechocolatefactory.com/...
00:00 Introduction
00:25 Equipment
00:51 Blowing the colors
05:10 White chocolate layer
06:15 Dark chocolate layer
08:06 Passionfruit ganache
08:52 Marzipan layer
10:12 Burning the marzipan
10:44 Filling the bonbons
11:54 Bottoming
13:05 The final