Apricot & Almond

Start by scraping the vanilla bean and knead the vanilla into sugar B

Pour the cream into a small saucepan, then add the salt and the vanilla sugar

In another saucepan, pour in the water followed by the granulated sugar (A) and glucose syrup to make a caramel

Once the caramel reaches the desired color, cool it down by adding the vanilla cream (which must be at least 40°C or 104°F) in three additions - mind the steam

Cook the mixture until it reaches 110°C (230°F), then add the apricot puree (which also must be at least 40°C or 104°F)

Continue cooking until it reaches 107°C (225°F), then turn off the heat and add the browned butter

Stir until you have a homogeneous mixture, then pour it into a container and cover with plastic wrap to prevent the surface from drying out

Once the caramel is at room temperature, pipe about 4 grams into each shell

Start by finely chopping the dried apricots

Melt the milk chocolate together with the cocoa butter and browned butter

Add the almond flakes, sea salt, dried apricots, and almond butter

Blend well, pre-crystallize the mixture and fill the rest of the shells - about 4 grams per shell

Once the duja has crystallized, cap the bonbons and enjoy!