Carrot Cake

Start by pouring the cream into a small saucepan, then mix in the spices, salt, and the vanilla seeds you've scraped out of the pod.

Pour the water, followed by the granulated sugar and glucose syrup, into another saucepan and make a caramel.

Once the caramel has the tone you want, deglaze it with the spiced cream (which should be at least 40°C (104°F)).

Cook to 110°C (230°F).

Add the carrot purée (which must also be at least 40°C (104°F)) – this cools the mixture down.

Then cook to 107°C (225°F).

Turn off the heat and add the browned butter.

Stir until you have a homogeneous mixture, pour into a beaker, and cover with plastic wrap so the surface of the caramel doesn't dry out.

Pipe into the bonbon shells once it's at room temperature – about 3.5 grams per shell.

Weigh the quark and mascarpone into a small saucepan.

Add the sorbitol powder, glucose syrup, and salt.

Heat to 40°C (104°F).

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

Pour the cream cheese and sugar mixture into a beaker, mix in the chocolate, and finish with the lime purée.

Blend everything thoroughly with an immersion blender to achieve a good emulsion.

Fill the bonbon shells, about 3.5 grams per shell, once the ganache is at 29°C (84°F) – don't forget to leave room for the crisp layer.

Bring a sugar syrup to a boil using 100 grams3.53 oz of water and 100 grams3.53 oz of granulated sugar.

Cut thin slices of carrot and dip them in the sugar syrup.

Place the slices on a baking sheet lined with parchment paper or a silicone mat and let them dry in the oven at 100°C (212°F) for about 1 hour.

Then blend to a coarse powder.

Melt the milk chocolate together with the cocoa butter, browned butter, and deodorized coconut oil.

Then mix in the candied carrots, chopped walnuts, sea salt, and the spices.

Pre-crystallize the mixture for the best result (not required), then fill the rest of the bonbon shells – about 3 grams per shell.

If you've pre-crystallized the mixture, you don't need to worry about the temperature, since it will be below 29°C (84°F) – if you haven't, make sure the mixture doesn't exceed 29°C (84°F) when filling the shells.

Once the mixture has set, seal the bonbons!