Ruby Chocolate Bonbons

To make the Vanilla Bean White Chocolate Ganache:

1. In a small saucepan, place the cream and seeds from the vanilla bean over medium heat.
2. Once the cream is starting to steam, remove from heat.
3. Add the white chocolate to the pan, making sure it is all touching the cream. Let sit for 1 minute, then whisk together until smooth. Only place back over very low heat briefly if the white chocolate doesn't melt.
4. Transfer to a bowl and let sit, whisking occasionally, until room temperature.

To assemble the chocolates:

1. Use a double boiler to melt the ruby chocolate until smooth and 43˚C (109˚F).
2. Once melted and smooth, decrease the temperature to 26˚C (79˚F), then finally increase and keep the chocolate at 29°C (84°F). Pour the melted chocolate into the desired mold. Make sure all the edges are covered, then flip the mold over and allow the excess chocolate to drip out, scraping the top with an offset spatula to remove any extra. Refrigerate for about 10 minutes to set.
3. Fill the chocolate-lined molds with the room-temperature vanilla bean white chocolate ganache using a small spoon or piping bag. Be careful not to overfill. Leave enough room to cover with a thin layer of chocolate. Tap gently to settle evenly. Refrigerate the mold for another 15 minutes to set.
4. Cover the ganache-filled mold with melted chocolate. Scrape across the top with an offset spatula to remove excess chocolate.
5. Refrigerate for 10 minutes to set before popping the chocolates of out the mold.
6. Repeat with remaining chocolate and filling.
7. Store the bonbons in an airtight container in the refrigerator for up to a week. Let sit at room temperature for about 10 minutes before serving.