Honey Caramel

1. Boil water, sugar and honey. Continue cooking to a deep caramel.

2. Remove from heat.

3. De-glaze caramel with cream.

4. Add butter and salt.

5. Return to heat and cook to 115°C (239°F).

6. Cast into a thin layer and let cool to at least 35°C (95°F).

Hibiscus Ganache

1. Boil heavy cream

2. Pour over Luker Nevado White Chocolate

3. Emulsify with an immersion blender.

4. Add Hibiscus Flavor Paste and salt and emulsify again.

5. Cool to at least 35°C (95°F).

Assembly

1. Prepare polycarbonate molds by polishing with a cotton ball.

2. Temper Luker Nevado White Chocolate per manufacturer's instructions.

3. Color white chocolate with colored cocoa butters or fat-soluble colorings.

4. Using small, stiff paintbrushes, paint desired shape into mold cavities or, alternatively, splatter cavities with a small, stiff paintbrush dipped in colored chocolate.

5. Let harden.

6. Temper Luker Palenque Dark Chocolate per manufacturer's instructions.

7. Fill cavities with dark chocolate and tap out air bubbles.

8. Hold mold upside down and tap out excess chocolate.

9. Scrape surface to clean the edges of each cavity.

10. Allow the chocolate to crystallize.

11. Fill the first half of the chocolate bonbon with caramel and the second half with hibiscus ganache. Be sure to leave enough room to cap with more chocolate.

12. Temper more Luker Palenque Dark Chocolate. Fill remaining space of each cavity with chocolate.

13. Tap out air bubbles and scrape surface to clean the edges of each cavity.

14. Let the chocolate crystallize and un-mold by turning mold upside down and gently tapping one edge on the counter.