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 warmed cream (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

Pipe the caramel when it reaches room temperature

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

Melt the milk chocolate to 40°C (113°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).

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.

Temper the mixture

Pipe the crisp filling, let crystallize and cap the bonbons.