Apple, Dill & Ginger

Rinse the dill and make sure it's dried thoroughly before use.

Cut the dill into 3 cm (1.18 in) pieces.

Pour the dill into a blender/container and add the oil.

Blend everything until the oil reaches 65-70°C (149-158°F), from friction alone.

Then strain the oil through cheesecloth or a similarly fine-mesh tool.

Don't press the oil out, let it take its time.

Cover the container holding the oil and let it sit in the fridge.

Start by mixing granulated sugar A and the pectin in a small bowl.

Then pour granulated sugar B into a bowl, make a small “well,” weigh the glucose syrup into the well, and carefully cover it with the sugar.

Pour the apple purée into a saucepan.

Heat to 40°C (104°F) and add the pectin-and-sugar mixture while stirring.

Once the mixture starts to bubble gently, lift the glucose syrup out of the sugar with a spoon and add it in.

Mix in thoroughly and bring to a boil.

Add granulated sugar A in three additions, bringing it back to a boil between each one.

Add the scraped vanilla pod and cook everything to 103°C (217°F).

Pour into a container and cover with plastic wrap.

Let cool to room temperature, then pipe about 2.5 grams (0.09 oz) into each bonbon shell.

Pour the dill oil into a small saucepan, followed by all the sugars plus the ginger and apple juice.

Heat to 40°C (104°F), while melting the chocolate to 40°C (104°F).

Pour the oil, juice, and sugar mixture into a beaker and add the chocolate.

Blend until you get a good emulsion.

Fill the rest of the bonbon shell with the ganache once it's at 29°C (84°F). About 4.5 grams0.159 oz.

Let it crystallize, then seal the bonbons.