Heat <quantity>300<unit>ml</unit></quantity> of water to lukewarm

Cover <quantity>180<unit>g</unit></quantity> of dried apricots with the lukewarm water. Allow to rest for 40m to rehydrate

Place <quantity>100<unit>g</unit></quantity> of heavy cream in a saucepan

Add <quantity>100<unit>g</unit></quantity> of cream cheese and <quantity>100<unit>g</unit></quantity> of grated parmesan cheese

Add <quantity>10<unit>g</unit></quantity> of unsalted butter

Turn the heat on to medium and cook until all the ingredients are melted and come together

Pour the hot mixture over <quantity>100<unit>g</unit></quantity> of white chocolate chips. Allow to sit over the chocolate for 5m to transfer the heat

Stir until the chocolate is completely melted

Mix with a hand blender until smooth and homogeneous

Add black pepper to taste and mix to combine. The cacio & pepe ganache is ready

Transfer the Cacio & Pepe Ganache to a piping bag

Strain the apricot, place in a saucepan over medium heat and add <quantity>25<unit>g</unit></quantity> of sugar

Stir to coat the apricots with the sugar

Add <quantity>100<unit>ml</unit></quantity> of water

Mix <quantity>25<unit>g</unit></quantity> of sugar with <quantity>1<unit>tsp</unit></quantity> of pectin. Add to the apricot

Stir to combine. Cook until the apricots fall apart, stirring occasionally to prevent them from sticking to the bottom of the saucepan

Transfer the apricots to a hand blender jug

Add <quantity>½<unit>tsp</unit></quantity> of citric acid powder

Blend to a chunky consistency. The apricot gel is ready

Transfer the Apricot Gel to a piping bag

Heat <quantity>50<unit>g</unit></quantity> of white chocolate chips and <quantity>50<unit>g</unit></quantity> deodorized cocoa butter in the microwave for 30s

Add the melted cocoa butter to the chocolate chips

Stir to combine

Add <quantity>5<unit>g</unit></quantity> of white fat-soluble powder color and mix

Blend with a hand blender until homogeneous

Place over an inverted water bath and mix to reduce the temperature to <temperature>28<unit>°C</unit></temperature>

The white colored cocoa butter is ready

Clean all the cavities of the bonbon mold with a paper towel or a cloth and alcohol. This will ensure the bonbons have a shiny finish

Create a thin base of White Colored Cocoa Butter in each cavity, leaving some areas uncoated to create a marble effect finish

Place the mold in the refrigerator for 3m to dry the cocoa butter

Heat <quantity>50<unit>g</unit></quantity> of white chocolate chips and <quantity>50<unit>g</unit></quantity> of deodorized cocoa butter in the microwave for 30s

Mix the melted white chocolate and the cocoa butter together

Add <quantity>5<unit>g</unit></quantity> of orange fat-soluble powder color and mix to combine

Blend with a hand blender until homogeneous

Place over an inverted water bath and mix to reduce the temperature to <temperature>28<unit>°C</unit></temperature>

The orange colored cocoa butter is ready

Remove the mold from the refrigerator and paint the cavities with the Orange Colored Cocoa Butter, making a thin layer over the white

Place the mold in the refrigerator for 3m to dry the cocoa butter

Add <quantity>450<unit>g</unit></quantity> of milk couverture chocolate to a bowl and microwave for 30s at medium power. Repeat this process every 30s, stirring in between, until completely melted

Spread the melted chocolate over the mold, filling all the cavities

Remove the chocolate from the mold surface with a pastry scraper

Tap the mold lightly and quickly on the kitchen counter to remove any air bubbles that may have formed beneath the chocolate

Turn the mold over a bowl to remove the excess chocolate, leaving only a layer. Tap the mold to remove the excess and scrape the surface to clean it. Make sure there are no chocolate-free spaces in the cavities

Place the mold in the refrigerator for 15m to dry. Once the chocolate mold turns translucent, the bonbon shell is ready to be filled

Remove the mold from the refrigerator and fill ⅓ of each chocolate shell with the Apricot Gel

Fill the remaining space with the Cacio & Pepe Ganache, leaving <quantity>3<unit>mm</unit></quantity> unfilled

Place the mold in the refrigerator until the ganache surface has set and does not stick when touching

Spread generous portions of the melted chocolate over the mold. Repeat the melting process if needed

Scrape to cover the bottom of each bonbon. Make sure all the bottoms are covered and the surface of the mold is clean

Place the bonbons in the refrigerator for at least 15m until the bottom is set and the mold is all translucent

Unmold the bonbons over parchment paper, being careful not to break them. The apricot & cheese bonbons are ready

Enjoy!