Step 1: Temper the Chocolate for Shells
Chop your chocolate finely. Melt two-thirds of it over a double boiler until it reaches 115°F (46°C), then remove from heat and stir in the remaining third. Cool to about 88–90°F (31–32°C). This tempering step ensures your bonbons are shiny and have a crisp snap.

Step 2: Mold the Chocolate Shells
Using a clean, dry silicone or polycarbonate bonbon mold, spoon or pipe tempered chocolate into each cavity. Tap the mold gently to release air bubbles. Invert the mold to drain excess chocolate, creating a hollow shell. Scrape off the top and refrigerate to set for 10 minutes.

Step 3: Make the Ganache Filling
In a small saucepan, heat cream until just steaming. Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth. Add date paste, pistachio butter, cardamom, salt, and rosewater or vanilla. Mix well and let the ganache cool to room temperature.

Step 4: Fill the Shells
Pipe the cooled ganache into the prepared chocolate shells, leaving a little room on top for sealing. Let the filling firm up slightly in the fridge (about 15–20 minutes).

Step 5: Seal and Finish
Re-temper remaining chocolate and pour it over the filled bonbons to seal. Scrape off the excess with a bench scraper or spatula. Chill the mold in the fridge for 15 minutes until fully set.

Step 6: Unmold and Decorate
Gently pop the bonbons out of the mold. Use a small brush to dust with edible gold powder or place gold leaf on top for an ultra-luxurious finish.