Elevate your confectionery skills with this sophisticated bonbon recipe by Kirsten Thur, Callebaut Ambassador and 2017 Great Danish Bake Off winner. This "Rustic Philippines" creation is a masterclass in balancing texture and flavor. At its heart lies a dual-layered filling that surprises the palate: a bright, aromatic Fig Pâte de Fruit—enhanced with fresh lemon zest and a hint of warm cardamom—resting atop a smooth, decadent layer of Rum-infused Marzipan. These complex flavors are encased in the deep, origin-specific notes of Callebaut Rustic Philippines 60% dark chocolate. The result is a professional-grade chocolate that offers a crisp snap followed by a journey of fruit, spice, and spirit. Whether you are a professional chocolatier or an ambitious home baker, this recipe provides the step-by-step techniques needed to temper, cast, and fill over 60 exquisite truffles that look as beautiful as they taste.

Level:
Makes:: 60 filled chocolates

4 g

NH pectin
60 g

Sugar A
200 g

fig purée
10 g

honey
40 g

glucose syrup
155 g

Sugar B
4 g

Cardemom, grounded
20 g

lemon zest
50 g

fresh lemon juice
4-5 g

Citric acid

In a bowl, mix NH pectin and sugar A together, and set aside.
In a small saucepan, heat the fig purée, honey, and the pectin mixture to 80°C.
Now add the glucose syrup, sugar B, lemon juice, cardamom, and lemon zest, and cook the mixture to 105°C
Remove the saucepan from the heat and let it cool to 80°C
Add the citric acid, stir, and transfer your Fig Pâte de FRuit into a piping bag.
Let it cool on the kitchen counter until it reaches 28°C

280 g

marzipan
50 g

rum
40 g

Light syrup

Place all the ingredients in a stand mixer and mix thoroughly until the mass is completely uniform. Then transfer the mixture into a piping bag, and it is now ready to use.

500 g

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Rustic Philippines - 1kg - Callets
25 g

cocoa butter
4 g

Purple Color Powder

You are now ready to cast your chocolate shells.
Polish your molds thoroughly, temper the cocoa butter, and mix in the color.
You can then decorate your molds in any color of your choice.
While the color sets, temper your Callebaut Rustic Philippines chocolate and then cast your shells.

The chocolate shells have set, and the filling is in a piping bag and cold enough to be added.
First, pipe the pâte de fruit into the shells, followed by the rum marzipan.
If the filled chocolates are to be eaten immediately, you can simply close the shells with tempered chocolate.
For longer shelf life, wait until the next day before sealing.
The filling must be completely cold, and the marzipan must be crystallized before the shells are closed.