Coffee

Weigh the cream into a small saucepan, scrape out the vanilla beans, and add both the seeds and the pods to the cream.

Crush the coffee beans in a mortar, or place them in a bag and lightly crush them with a rolling pin.

Cover with plastic wrap and let it steep in the fridge for 24 hours – this gives a really robust coffee flavor. If you'd like a more subtle coffee note in the bonbons, I'd recommend using 10 grams0.35 oz of coffee beans instead.

When it's time to make the caramel and ganache, warm the coffee and vanilla cream slightly (about 30°C (86°F)), so it's easier to strain out the bean pieces and vanilla pods.

Then weigh the cream again – there will be less than 200 grams7.05 oz left, so top it up to that weight with fresh cream.

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

Bring everything to a boil and brush the sides of the saucepan to remove any sugar crystals.

Once the caramel has a nice golden tone, deglaze it with the coffee and vanilla cream – this cream must be at 40°C (104°F) (important) – and turn off the heat at the same time.

Stir until you have a homogeneous mixture, pour into a container, and cover with plastic wrap to prevent the caramel from drying out on top.

Once the caramel is at room temperature, or a maximum of 29°C (84°F), you can pipe it into the bonbon shells – about 3 grams per shell.

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

Heat the cream and sugar mixture to 40°C (104°F), making sure all the sugar has dissolved properly.

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

Pour both into a beaker (or similar) and blend thoroughly with an immersion blender to achieve a good emulsion.

Add the room-temperature ghee once the ganache is at 34°C (93°F).

Once the ganache is at 29°C (84°F), you can fill the rest of the shells with it – about 5 grams per shell.

Once it has set, seal the bonbons – then you're done. Enjoy!