Chocolate Bon Bon #1:

Ingredients
310 g / 10.8 oz heavy cream 35%, liquid
15 g / 0.4 oz Jasmine tea
300 g / 10.5 oz Supremo 62%
80 g / 2.8 oz Lacta 38%
50 g / 1.7 oz butter, unsalted, soft

Preparation
Boil liquid heavy cream 35% and Jasmine tea. Let them infuse for 1 hour. Strain and reboil. Mix with Lacta 38% and Supremo 62%. Cool down to 35°C/95°F. Add soft butter and homogenize the ganache by using a hand blender.

Setting
By using the spray gun, spray light pink and white colored cocoa butter into the molds. Cast one time with Lacta 38%. Pipe the ganache into the molds and let it set (crystallize) for 24 hours at 12°-15°C/55°-59°F. Seal with Lacta 38% and place in the refrigerator for 10 minutes. Demold.

Chocolate Bon Bon #2:

Ingredients
350 g / 12.2 oz heavy cream 35%, liquid
400 g / 14.0 oz Supremo 62%
150 g / 5.2 oz Praline F
30 g / 1.0 oz butter, unsalted, soft

Preparation
Warm up heavy cream 35%, liquid to 35°C/95°F. Add tempered Supremo 62% and Praline F. Mix carefully butter under the ganache. Homogenize the ganache by using a hand blender.

Setting
Fill the mixture in a frame and spread it level. Let it set for 24 hours by room temperature. Cut in pieces by using a praline guitar. Dip in Supremo 62%.

Decoration
Decorate the surface with fine lines of Lacta 38% and sprinkle some Cocoa Nibs.