Strawberry & Matcha

Mix granulated sugar A with the pectin and set aside.

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

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

Make a small well in a bowl and weigh the glucose syrup into it, covering it with some of the same sugar you put it in - this makes it easy to lift out the glucose syrup afterward.

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

Add the pectin-and-sugar mixture while stirring.

Keep heating the mixture until it starts to boil, then lift out the glucose syrup and drop it into the boil.

Once it starts to boil, add the rest of the sugar in three additions. Let it come back to a boil each time you add sugar.

Add the split vanilla pod 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 out, and let cool.

Then blend and pipe a little into the shells - about 2.5 grams0.088 oz.

Pour the matcha cream into a saucepan, followed by all the sugars and the salt.

Heat to 40°C (104°F), while melting the white chocolate to 40°C (104°F).

Blend thoroughly with an immersion blender to get a good emulsion.

Once the ganache is at 29°C (84°F), fill the rest of the shells. About 5 grams0.176 oz.

Once the ganache has set, seal the bonbons, and then they're ready to enjoy!