Raspberry & Salty Licorice

Start by mixing granulated sugar A and the pectin in a small bowl.

Pour the raspberry purée and lemon purée into a saucepan.

Heat to 40°C (104°F) and whisk in the sugar-and-pectin mixture.

Then add the glucose syrup and bring to a boil before adding granulated sugar B and the sorbitol powder in three additions, bringing it back to a boil between each addition.

Then add half a scraped vanilla pod and cook the mixture up to 103°C (217°F).

Then pour into a container, cover with plastic wrap, and let cool to room temperature.

Pipe about 3 grams (0.11 oz) into each bonbon shell.

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

At the same time, melt the chocolate to 40°C (104°F).

Pour the cream-and-sugar mixture into a beaker, followed by the licorice powder and salmiak salt, and the melted chocolate.

Blend well with an immersion blender, and once the ganache has cooled to 29°C (84°F), fill the rest of the shells with the ganache.

Let it crystallize, seal, and enjoy.