Jalapeno & Cashew

Grill the jalapenos.

Place them in a bowl and cover with plastic wrap.

Once the jalapenos have cooled slightly, remove the skin, halve them, and remove the seeds.

Blend the jalapenos with the oil.

Make sure the oil is free of any water before using it.

Mix the jalapeno oil and coconut oil.

Use deodorized coconut oil – it's free from flavor and scent.

Heat everything to 29°C (84°F) and make sure the coconut oil has dissolved properly.

Melt the white chocolate and pre-crystallize (temper) it.

Add the oil mixture to the chocolate and mix well.

Cool the mixture to 17°C (63°F) while stirring in a water bath or similar.

Pour into a piping bag and let it lie flat so the fats can crystallize and set. This takes a few hours.

Pipe about 3 grams (0.11 oz) into each shell.

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

Add the halved, scraped vanilla bean once it has been bubbling for a while.

Once the sugar has caramelized, remove from the heat and pour onto a silicone mat or baking paper. Let it set and cool.

Roast the cashews for 20 minutes at 160°C (320°F), if not already roasted. Then let them cool.

Blend the caramelized sugar and cashews until you get a mixture that is thick but “flows” on its own.

Melt the cocoa butter and pour it into the cashew praline.

Add the salt and mix to a homogeneous mixture.

Pre-crystallize (temper) the mixture.

Fill the rest of the praline shells – about 4 grams (0.14 oz) per shell.

Let the praline crystallize and then seal the bonbons!