Cherry, Tonka & Almond

Start by measuring the pectin and granulated sugar A into a small bowl. Mix well

Scrape out the vanilla bean and mix the seeds with granulated sugar B

Create a small "cavity" in the vanilla and sugar mixture and measure the glucose syrup into it. Cover the glucose syrup slightly with the same sugar, making it easier to lift out when needed

Pour the sour cherry purée into a saucepan and heat it. When it reaches 40°C (104°F), add the pectin and sugar mixture gradually while stirring

When the mixture starts to simmer, use a spoon to lift the glucose syrup from the sugar and add it to the purée and pectin mixture. Stir to ensure the glucose syrup is well incorporated

When the mixture begins to boil, add the vanilla and sugar mixture in three portions, allowing the mixture to come back to a boil after each addition

Cook the mixture to 107°C (224.6°F) or 75° Brix. Turn off the heat, add the acid solution, and stir well

Pour the mixture into a container and cover with plastic wrap

Let it cool completely, then blend it and pipe approximately 2.5 grams (0.088 oz) into each bonbon shell

Pour 100 grams (3.53 oz) of cream into a small saucepan

Grate the tonka bean into the cream (a microplane works perfectly)

Bring the tonka-infused cream to a boil, cover with plastic wrap, and infuse for 20 minutes

Reheat the cream and strain out as much of the tonka as possible

Weigh the cream—it will be less than 100 grams (3.53 oz). Add fresh cream until you have exactly 100 grams (3.53 oz)

Add all the sugar types to the tonka cream and heat to 40°C (104°F)

At the same time, melt the milk chocolate to 40°C (104°F)

Combine the cream and sugar mixture with the melted milk chocolate in a container and blend well to achieve a smooth emulsion.

When the ganache reaches 29°C (84.2°F), pipe approximately 5 grams (0.18 oz) into each shell.

Start by roasting the almonds in the oven at 160°C (320°F) for about 15 minutes. Keep an eye on them to make sure they don’t burn

Meanwhile, make a caramel from the sugar. Add the scraped-out vanilla pod to the sugar as you’re finishing the caramel, allowing any remaining moisture to evaporate

Pour the caramel onto a sheet of parchment paper or a silicone mat and let it cool

Use a grater (a microplane is ideal) to grate the bitter almonds

Once the almonds and caramel have cooled, blend them together in a food processor—use the same weight of caramel as almonds

When the mixture is finely ground, add the grated bitter almonds. Continue blending until you achieve the desired consistency. It should have some texture but be relatively low in viscosity. In other words, it shouldn’t be a “dough” but more like a nut butter—think of well-stirred peanut butter.

When the almond praline is ready, melt the cocoa butter and heat it thoroughly to 100°C (212°F). This step ensures that the mixture doesn’t cool too much when you combine the cocoa butter with the almond praline.

Weigh out 120 grams (4.23 oz) of almond praline, pour in the cocoa butter, add the salt, and stir until the mixture is smooth

Precrystallize the mass, then fill the rest of the bonbon shells with approximately 2 grams (0.07 oz) per shell.

Cap the bonbons and enjoy