Strawberries and Cream

Mix granulated sugar A with the pectin and set aside.

Split the vanilla bean and "knead" the seeds into granulated sugar B.

Then mix the sugar and vanilla mixture with the sorbitol powder.

Make a small "well" in the mixture and measure the glucose syrup into it, then cover with the same mixture – this way you can easily lift the glucose syrup out later.

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

Add the pectin and sugar mixture while stirring.

Continue heating the mixture until it starts to boil, lift out the glucose syrup, and add it to the boil.

When it starts to boil, add the rest of the sugar in three portions, letting it come back to a boil between each addition.

Toss in the split vanilla bean if you want to maximize the vanilla flavor, and cook to 107°C (225°F).

Add the acid mixture (you can also use 9 grams0.317 oz of lemon juice), stir, pour it out, and let it cool.

Then blend it and pipe a little into the shells – about 3 grams per shell.

Thaw the frozen strawberries, enough that you can cut them in half without any trouble.

Then place them in the cream and let it steep in the fridge for 24 hours.

Strain out the strawberries and make sure you have 100 grams3.53 oz of "strawberry cream" left – it can end up being more than 100 grams3.53 oz, since the strawberries release water.

Pour the weighed-out cream into a saucepan and add all the sugar types, the cream powder, and the cream flavoring.

Heat to 40°C (104°F) and melt the chocolate to 40°C (104°F) at the same time.

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

Once the ganache is at 29°C (84°F), fill the bonbon shells – about 4 grams per shell.

Melt the white chocolate together with the coconut oil, cocoa butter, and cream powder.

Mortar or blend the freeze-dried strawberries and raspberries (or use ready-made powder).

Mix the berry powder into the melted fat mixture and add the salt.

Pre-crystallize the mixture (not required, but the result will be better) and fill the rest of the shells, about 3 grams per shell – if you've pre-crystallized it, it will be under 29°C (84°F); otherwise, wait until it reaches 29°C (84°F).

Seal the bonbons and enjoy!