Eyeball Bonbon

Temper white cocoa butterand dot the mold with a small white dot using a gum paste ball tool

Once the white cocoa butter has crystallized, temper the black cocoa butter

Apply a larger black circle in the mold covering the white dot

Once black cocoa butter is crystallized, temper the green cocoa butter

Apply a larger green dot covering the black dot.

Once green cocoa butter is crystallized, splatter red cocoa butter around mold

Temper Reno X white 28% and create the chocolate shell 

Fill half the mold with Farcitura Raspberry

Fill the remaining shell with Chococream Pistachio.

Place in the fridge to set for an hour