PREPARE POLYCARBONATE MOLDS: Polish each mold and cavity with a cotton ball. Melt or temper colored cocoa butters per manufacturer’s instructions. Using small, stiff paintbrushes, paint desired shape into mold cavities or, alternatively, splatter cavities with a small, stiff paintbrush dipped in colored cocoa butters. Allow to crystalize.
TEMPER WHITE CHOCOLATE per manufacturer’s instructions. Fill cavities with chocolate and tap out air bubbles. Hold mold upside down and tap out excess chocolate. Scrape the surface of each mold to clean the edges of each cavity. Allow chocolate to crystalize.
PREPARE CASHEW PRALINÉ: Make an amber caramel from the water and sugar. Pour caramel onto a silicone mat and allow to harden. In the bowl of the bowl of a food processor, combine all of the caramel and cashew butter. Process on high until smooth. Add cashews and process to desired texture level. Stir in melted cocoa butter. Let cool to at least 84F before filling chocolate shells ½ way (about 5 grams).
PREPARE STRAWBERRY PATE DE FRUIT: cook puree to 105F, whisk in sugar 1 and pectin. Bring to a boil while continuing to whisk, then add sugar 2 and glucose. Cook to 220F. Remove from heat and add the citric acid. Let cool to at least 84F before piping onto praline (3-4 grams). Leave room in the cavity to seal the shell with chocolate.
FINISH THE BONBONS: temper the white chocolate again. Fill remaining space of each cavity with chocolate. Tap out air bubbles and scrap surface to clean the edges of each cavity.
Let chocolate crystalize. Unmold chocolates by turning mold upside down and gently tapping one edge on the worksurface.
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