Lemon and Lime

Start by measuring out granulated sugar A and B into two separate bowls.

Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B.

Mix the pectin powder into granulated sugar A.

Pour all the purée into a saucepan and heat to 40°C (104°F).

Add the pectin and sugar mixture while stirring.

Continue heating until it starts to bubble slightly, then add the glucose syrup.

When it starts to boil, add the granulated sugar in four portions, letting it come back to a boil between each addition.

Cook the mixture to 107°C (225°F).

Turn off the heat and add the acid solution (or 8 grams0.282 oz of lemon juice if you don't have any other form of acid).

Let it set, blend it, vacuum-seal it if you're able to, and then pipe it into the shells – about 3 grams per shell.

Zest the lime directly into a saucepan – this avoids the oils you want to capture sticking to a bowl.

Then add 95 grams3.35 oz of cream, bring to a boil, and let it steep for 20 minutes.

Strain out the zest and weigh the cream – you should have 85 grams3.00 oz (if it weighs less, top it up with a little more cream).

Split the vanilla bean and scrape out the seeds.

Add the vanilla seeds and all the sugar types to the cream and heat to 40°C (104°F).

Melt the chocolate at the same time.

Combine the cream and sugar mixture with the chocolate and add the lime purée.

Blend thoroughly, ideally with an immersion blender, to achieve a good emulsion.

Fill the rest of the shells once the ganache is at 29°C (84°F) – about 4 grams per shell.

Once it has set, seal the bonbons.