Heat the cream with the glucose until the boiling point.

In a different saucepan, heat the kalamansi juice and mango puree.

Make a dry caramel with the sugar until it has a dark golden color.

Combine the hot cream and fruit juices then pour gradually over the dry caramel, mixing well. Watch out as it might splash.

Pour the caramel over the chocolate and mix well until smooth.

Place aside until chilled.

Heat the cream to the boiling point. Remove from heat and add the grated tonka. Pour over the chocolate and cocoa butter.

Mix well until smooth then add the butter and give it a good mix.

Allow to come to room temperature.

Make a bonbon shell with dark chocolate (50-60%) – use any shape you want for your mold! Allow the empty shells to crystallize before filling. Always use tempered chocolate for bonbons!

Place both fillings into pastry bags.

Fill the bonbons half way with kalamansi caramel then cover with tonka ganache.

Cover the fillings with dark chocolate and allow to crystallize furthermore.

Turn the molds upside down and tap gently to remove the bonbons from the molds.