Popcorn

Start by popping some popcorn! Or if you're like me and prefer store-bought: buy some!

Blend 26 grams0.92 oz of popcorn finely – we only use 4 grams0.141 oz(!!!) in this part.

Melt the butter together with the cocoa butter, then mix in the blended popcorn and the salt.

Ideally pre-crystallize the mixture and pipe a little into each shell – if you don't pre-crystallize, make sure the mixture is at 29°C (84°F) before piping. About 1 gram0.035 oz.

It's a bit fiddly to pipe – you can also just spoon a little into the shells instead.

Let it set!

Pour 200 grams7.05 oz of cream and add 20 grams0.71 oz of blended popcorn.

Bring to a boil and let it steep for 30 minutes.

Then warm it up again (this makes it easier to strain) and strain out the popcorn.

You'll have about 100 grams3.53 oz of cream left – if you end up with, say, 93 grams3.28 oz, top it up with a little more cream to reach 100 grams3.53 oz.

Add all the sugar types to the popcorn cream, heat to 40°C (104°F), and make sure all the sugar has dissolved into the mixture.

At the same time, melt the chocolate, then combine the cream and chocolate and blend thoroughly to achieve a good emulsion.

Once the ganache is at 29°C (84°F), fill the rest of the shells and seal the bonbons – wait until the ganache has set a little before doing so.