Chocolate Red Velvet Bonbons

Put the softened butter together with the white caster sugar, vanilla sugar, and salt in a large bowl. Mix until smooth. Break in the eggs one at a time, mixing well after each addition. Add the red food coloring and mix again. Sift the flour, baking powder, and cocoa powder into the bowl. Mix until fully combined.

Spread the red velvet cookie dough evenly over a baking tray lined with parchment paper.

Place the red velvet in a preheated oven at 175°C (350 °F) and bake for 20–30 minutes. Keep an eye on the baking time, as every oven is different.

Heat the heavy cream until just before boiling. Add the white chocolate (350 g), broken into pieces, and let sit for 1 minute. Stir until smooth.

Roughly chop the Oreos. Add the Oreos to the white chocolate ganache and mix well.

Spoon the Oreo mixture on top of the red velvet and spread it out evenly. Cover and place in the fridge until the ganache is firm.

Cut the red velvet with firm ganache into small cubes and place them in the freezer for a while to chill well (this helps the chocolate harden quickly and keeps the color nice and light).

Melt the white chocolate (700 g) using a bain-marie (double boiler). Pour the melted chocolate into a small deep bowl and add a little to a piping bag (for the decorative lines).

Dip the red velvet cubes into the white chocolate and place them on a sheet of parchment paper.

Decorate the red velvet cubes with chocolate lines and red velvet crumbs.