Lychee & Grapefruit

Start by mixing the pectin with granulated sugar A in a small beaker.

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

Make a small "well" in the vanilla-and-sugar mixture, weigh the glucose syrup into the well, and cover it with a little sugar – this makes it easy to lift out the glucose syrup when you need it.

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

Once you reach this temperature, add the sugar-and-pectin mixture a little at a time while stirring.

Once it starts to simmer, add the glucose syrup.

Once it starts to boil, add the vanilla-and-sugar mixture in three additions, letting it come back to a boil before adding more.

Cook the mixture to 107°C (225°F) or 75°Brix.

Turn off the heat, add the acid solution, and stir.

Pour into a container and cover with a little plastic wrap.

Once it has reached room temperature and set, blend everything, then pipe about 3 grams (0.11 oz) into each bonbon shell.

Pour the grapefruit purée, ghee, and all the sugars into a small saucepan.

Heat to 40°C (104°F) and make sure all the sugar has dissolved and the ghee has melted completely.

Meanwhile, melt the chocolate, also to 40°C (104°F).

Pour the purée, ghee, and sugar mixture into a beaker, add the chocolate, and drop in the grapefruit oil.

Then blend thoroughly with an immersion blender to get a good emulsion.

Pipe about 4 grams (0.14 oz) into each bonbon shell once the ganache is at 29°C (84°F).

Let it crystallize, then seal the bonbons and enjoy!