Arawa Chocolate Bonbons

Heat the cream and infuse the zest for 10 minutes. Sieve the cream through a chinois, correct the weight if necessary and add the glucose. At 165-175°F (75-80°C), pour half onto the chocolate beans. Mix well with a spatula, add the rest of the cream, and mix in an electric mixer to form a perfect emulsion. Add the rum. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix in the electric mixer again. At 95-100°F (34-36°C), pour the ganache into a 34 x 34mm, 10mm-high frame, which you have coated with chocolate. Leave to harden for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level. Turn out and coat your ganache, and cut into 7.5 x 60mm rectangles. Coat the ganache rectangles with dark couverture. Immediately wrap each one in a piece of baking paper, which you have cut diagonally. Once they have set, brush the tops of your bonbons with cocoa powder.