Thai Basil and Lime

Pour the water into a saucepan, followed by the granulated sugar and glucose syrup.

Once you have a nice caramel tone, pour in the coconut cream, which must be at least 40°C (104°F) (it's important that the coconut cream contains nothing but coconut and water).

Cook to 107°C (225°F) and then add the lime purée, which should also be at least 40°C (104°F).

Then cook to 110°C (230°F), add the coconut oil, and make sure you get a good emulsion – use an immersion blender if needed.

Let it cool to at least 29°C (84°F) before filling the shells.

Pour the coconut cream into a saucepan and add the Thai basil.

Bring to a boil, cover with plastic wrap, and let it steep for 20 minutes.

Then warm it up again and strain out the Thai basil – you should have 84 grams2.96 oz left (if you end up with less, add a little more coconut cream).

Then add all the sugar types and heat the mixture to 40°C (104°F), while at the same time melting the chocolate to 40°C (104°F).

Combine in a beaker and add the coconut oil.

Blend thoroughly to achieve a good emulsion.

Fill the rest of the shells once the ganache reaches 29°C (84°F), let it set, and seal the bonbons.