Orange & Clove

Start by splitting the vanilla pod and kneading the vanilla seeds into granulated sugar B

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

Mix water B with the cream of tartar

Pour water A into a saucepan, followed by granulated sugar A

Heat the mixture. When it reaches 100°C (212°F), add the water and cream of tartar mixture

At 110°C (230°F), add the glucose syrup

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)

Turn off the heat and add the orange oil

Pour into a container, cover with plastic wrap to prevent the caramel from drying on the surface

Pipe about 3 grams of caramel into each shell

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

Strain out the cloves, add all the sugars, and heat the mixture to 40°C (104°F)

Meanwhile, melt the milk chocolate, ensuring it is also at 40°C (104°F)

Blend everything thoroughly with an immersion blender to create a smooth emulsion

Fill the remaining shells with the ganache - when it is at 29°C (84°F)

Once it has set, cap the bonbons, and enjoy!