Before I share details about the dessert, I want to give a shout-out to Caramelia for the bonbon design I followed. Caramelia Chocolate Studio is a famous spot in South Korea known for its amazing chocolate pieces. I highly recommend you check out their Instagram page: https://www.instagram.com/caramelia_co. I love making chocolate bonbons, but it's been a while since my last batch. The busy life with a 2-year-old boy at home might be the reason😅 Making bonbons is not straightforward and requires lots of practice. In the video, I faced some challenges. My white chocolate shell turned out too thick because I took too long to let the chocolate drain out of the mold. I thought about making another batch but realized I didn't have time to reshoot, so I decided to post the video as it is. I hope you understand and enjoy it. Dalgona bonbon recipe: https://youtu.be/Ula3A5BNymU?si=uK31wBsDeGF8G3ll Mango bonbon recipe: https://youtu.be/5cL_y3Mui3Y?si=GUAR24SGmx7-hcgt Strawberry bonbon recipe: https://youtu.be/-xeXqBpEPMo?si=tHvNrUpGR8WFe3x9 Pistachio bonbon recipe: https://youtu.be/-xeXqBpEPMo?si=tHvNrUpGR8WFe3x9 Raspberry bonbon recipe: https://youtu.be/efyjXgu0WoM?si=uuYGGcaocBjs0vi9 I used 280g of couverture white chocolate for tempering the shells of the bonbons and 80g for the closing. Yellow coloured cocoa butter for shells Black and orange coloured cocoa butter for face Passionfruit milk chocolate ganache Passion fruit puree 100g Milk chocolate (34%) 180g Dark chocolate (55%) 20g Inverted sugar (Or corn syrup) 15g Unsalted butter 30g 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referral/m9neqf/