Chokladbiskvi

Slice the butter thinly and let it reach room temperature so it's easy to work with.

Split the vanilla pod, scrape out the seeds, and mix them thoroughly into the butter.

Then add the glucose syrup and mix with the butter to a homogeneous mass.

Melt the two types of chocolate together to 45°C (113°F).

Pre-crystallize (temper) the chocolate (this is important, otherwise the ganache will turn grainy), then mix it with the vanilla, glucose, and butter mixture.

The ganache should be under 29°C (84°F), so you can pipe about 4 grams (0.14 oz) into each shell right away once you're done.

Grate the almond paste finely.

Add the egg white and mix in thoroughly.

Pipe the almond paste out onto baking paper.

Bake in the oven at 175°C (347°F) for about 13 minutes.

Keep an eye on it so it doesn't burn.

Let cool.

Then blend 100 grams (3.53 oz) finely, so you get pipeable crumbs.

Melt the browned butter and cocoa butter and mix with the biskvi base crumbs, then add the salt.

Pre-crystallize (temper) the mixture and fill the rest of the bonbon shells - about 3 grams (0.11 oz).

Let it crystallize completely, then seal the bonbons.