Gingerbread

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

Bring the sugar-water mixture to a boil. Brush the edges of the saucepan to dissolve any sugar that hardens during the boil.

In a separate saucepan, combine heavy cream and spices. Blend with a hand mixer to eliminate any spice clumps. Warm to 40°C (104°F).

When the sugar mixture reaches a rich caramel tone (>160°C or 320°F—adjust based on desired caramel flavor), remove it from heat

Gradually add the cream you warmed earlier - it must be at 40°C (104°F) when you do this - in 3–4 portions while whisking continuously. Be cautious of steam during this process

Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming

Once the caramel has cooled completely - 29°C (84°F) at most - pipe about 2 grams into each shell

Pour cream in a small saucepan. Add all sugars. Warm to 40°C (104°F).

Melt the milk chocolate to 40°C (104°F).

Combine the cream mixture, spices, and chocolate in a mixing container.

Blend with an immersion blender for at least 2 minutes to create a smooth emulsion.

Pipe the ganache at 29°C (84°F).

Pipe about 4 grams of ganache into each shell

Melt milk chocolate, cocoa butter, ghee, and coconut oil.

Crush gingerbread cookies into fine crumbs

Reduce sea salt flakes if large by crumbling with your fingers or in a mortar.

Combine the chocolate-fat mixture with cookie crumbs and salt.

Pre-crystallize the mixture

Fill the rest of the shells (about 2 grams per shell), let crystallize and cap the bonbons.