Tom Kha Gai

Chop the chili and weigh out 1 gram0.035 oz.

Mix granulated sugar A with the pectin in a small bowl.

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

Then mix in the pectin-and-sugar mixture while stirring to reduce the risk of lumps.

Once the mixture starts to simmer, add the glucose and mix well, then add the chili.

Once it starts to boil, add the granulated sugar in three additions. Make sure it comes back to a boil between each addition.

Cook the mixture to 104°C (219°F). Then pour it into a container through a sieve so the chili doesn't come along. Cover with plastic wrap and let cool to room temperature.

Then pipe about 2.5 grams (0.09 oz) into each bonbon shell.

Pour the coconut cream into a saucepan, followed by the lime leaves and 5 grams0.176 oz of grated galangal.

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

Warm it up a little, strain, and add the glucose syrup and sorbitol powder - heat to 40°C (104°F).

Melt the chocolate to 40°C (104°F) and mix with the coconut cream.

Add the coconut oil and lemongrass oil and blend with an immersion blender to get a good emulsion.

Let cool to 29°C (84°F) (temper the ganache if you can) and fill the rest of the shells. About 5 grams (0.18 oz) per bonbon.