Assembly and finishing

Use a spray gun and spray gun mixture which you have pre-set at 85°F (30°C).Partially spray the half-sphere molds. Scrape off any excess and leave to harden.Then use as a mold for the pre-set fruit couverture. Turn out and leave to spread for a few moments, then smooth away any excess.Drain the molds by holding them suspended over two rulers. Before they harden completely, trim any excess off the half-spheres. Leave to harden.Use a piping bag to fill the half-spheres with ganache.Make sure that the temperature of the ganache is below 80°F (28°C). Leave to harden for 24 hours at 60°F (17°C) and a 60% relative humidity level.To seal the chocolate bonbons, use a heat gun to soften the edges of the half-spheres, then close off the hole with some tempered Bahibé. This way, the joints will be seamless.Tip: For chocolate bonbons with totally smooth bases, apply a fine layer of tempered fruit couverture then immediately cover with confectionery dipping paper and press down, making sure to remove any air bubbles using a thin spatula. Leave to harden at 60°F (17°C) then turn out.