I recently came across a video where they used a gelatin-based filling for bonbon (they filled the shells using a confectionary funnel and then waited for the filling to set).  I'd never heard of this before and imagine the shelf life would be pretty short.  Anyone heard of this or done it?  What were the results?   What about filling your bonbon with buttercream?  Is that odd or do people do it?  I tasted a bonbon yesterday and was wondering how the "ganache" was so light and fluffy a