Decorate the molds in a design of your preference. I used small paint brushes to splatter the colours. Then I airbrushed a thin layer of cocoa butter/chocolate mixture.
To make the compote:
Wash, de-stem and quarter the figs and add to a heavy saucepan with the other ingredients. Stir to combine and bring to a light boil over medium heat.
Reduce the heat to low and allow to simmer until the figs break down and the mixture thickens.
Remove from heat cover and allow to cool completely. Once cool, remove the cinnamon stick, anise and orange pieces. Process with a few pulses in a blender or food processor. Transfer to a mason/canning jar and set aside.
To make the ganache:
Melt the chocolate over a double boiler and set aside.
Place the invert sugar and glucose in a small, heavy bottom saucepan. Add the cheese and vanilla beans in a small bowl and and cream using a wooden spoon. Add to the saucepan with the sugars, combine and heat just to soften.
While stirring the cheese mixture, add the chocolate and mix to combine. Further emulsify the ganache with an immersion blender, until smooth and fully incorporated. Allow to cool.
Assemble the bonbons:
Transfer the compote and ganache to separate piping bags, snip a small opening off the tips of each. Pipe a dollop of the compote into the shells and top with the ganache. Allow to set, then cap the bonbons with a thin layer of chocolate. Allow to set, the unmold.