Blackcurrant

Start by measuring out granulated sugar A and B into two separate bowls.

Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B.

Mix the pectin powder into granulated sugar A.

Pour the purée into a saucepan and heat to 40°C (104°F).

Add the pectin and sugar mixture while stirring.

Continue heating until it starts to bubble slightly, then add the glucose syrup.

When it starts to boil, add the granulated sugar in four portions, letting it come back to a boil between each addition.

Cook the mixture to 107°C (225°F).

Turn off the heat and add the acid mixture (or 8 grams0.282 oz of lemon juice if you don't have any other form of acid).

Let it set, then blend the mixture and pipe it into the shells – about 3 grams per shell.

Start by weighing out the butter – it should be at room temperature when used.

Pour the purée into a small saucepan and add all the sugar types.

Heat to 40°C (104°F).

At the same time, melt the dark chocolate, also to 40°C (104°F).

Pour the purée and sugar mixture into a beaker, add the blackcurrant flavoring, and then the chocolate.

Blend thoroughly with an immersion blender.

Once the ganache is at 32°C (90°F), add the room-temperature butter and blend gently.

Pipe a little ganache into the shells once it's at 29°C (84°F) – about 4 grams per shell.

Melt the white chocolate with the coconut oil and cocoa butter.

Then add the blackcurrant powder, almond flour, and salt.

Mix thoroughly and pre-crystallize the mixture – it's not required, but the result will be better.

Then fill the rest of the shells – about 3 grams per shell.

If you've pre-crystallized the mixture, it will be under 29°C (84°F); if not, you'll need to wait a bit.

Then seal the bonbons!