Orange & Clove

Orange Caramel

1. Start by splitting the vanilla pod and kneading the vanilla seeds into granulated sugar B
2. Pour the cream into a small saucepan, add the orange essence and the sugar mixed with vanilla. Heat to 40°C (104°F) and maintain this temperature
3. Mix water B with the cream of tartar
4. Pour water A into a saucepan, followed by granulated sugar A
5. Heat the mixture. When it reaches 100°C (212°F), add the water and cream of tartar mixture
6. At 110°C (230°F), add the glucose syrup
7. Continue heating until the sugar develops a rich caramel tone. Deglaze the caramel with the cream and vanilla mixture, ensuring it is at 40°C (104°F)
8. Turn off the heat and add 20 drops of orange oil
9. Pour into a container, cover with plastic wrap to prevent the caramel from drying on the surface
10. Add the candied orange peel once it has cooled
11. Pipe approximately 3.5 grams (0.12 oz) of caramel into each shell

Clove Ganache

1. Pour the cream into a small saucepan, add the cloves, and bring to a boil. Cover with plastic wrap and let steep for 20 minutes
2. Strain out the cloves, add all the sugars, and heat the mixture to 40°C (104°F)
3. Meanwhile, melt the milk chocolate, ensuring it is also at 40°C (104°F)
4. Blend everything thoroughly with an immersion blender to create a smooth emulsion
5. Fill the remaining shells with the ganache
6. Once it has set, cap the bonbons, and enjoy!