Oabika Nyangbo Chocolate Bonbon

Pour the fruit gel into a 34 × 34cm tray of 4mm in height on a silicone mat.
Leave to cool.
Place a 6mm high tray on top of the fruit gel and pour in the chocolate ganache.
Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has set, coat both sides of the frame with the set dark chocolate topping and cut out 15 × 30mm rectangles with a guitar cutter.
Coat with the dark chocolate topping, then before removing from the mat, sprinkle cocoa powder on each bonbon and cover with a guitar sheet, applying light pressure to each bonbon.
Leave to set.