Coffee, Nuts & Cardamom

Weigh the cream into a small saucepan and add the cardamom oil, drop by drop. Heat and hold at 40°C (104°F).

Pour the water into a small saucepan, followed by the granulated sugar.

Cook the sugar-and-water mixture into a caramel (brush the edges with a little water to remove any sugar crystals).

Once the sugar is amber-colored, remove from the heat and deglaze with the warm cream in three additions. Stir thoroughly until you get a homogeneous mass.

Pour into a container, cover the surface with plastic wrap so the caramel doesn't dry out on top.

Let cool to room temperature and pipe about 2 grams (0.07 oz) into each bonbon shell.

Melt the milk chocolate to 45°C (113°F).

Add the nut butters and sea salt. Mix well.

Pre-crystallize (temper) the mixture and fill the rest of the bonbon shells. About 5 grams (0.18 oz).

Let the duja crystallize, then seal the bonbons.