1. Pre-mix both (for easier dispersion into the recipe).

1. Combine all ingredients with the previous pectin-mix.
2. Boil together.
3. After boiling: remove from the heat.

1. Mix in.

1. Strain and cool.
2. Mix with the hand blender.
3. Fill prepared chocolate shells. 

1. Melt together.

1. Add the rest of the ingredients
2. Roll out between two plastic sheets at 3mm.

1. Freeze. 
2. Cut out small shapes to fit in every bonbon before sealing the bonbons)

Heat together and leave to infuse for 15 minutes.

1. Bring together.
2. Pour the cream mixture over the chocolate-cocoa butter mixture.
3. Emulsify.

1. Add and mix in.

1. When the ganache is at 35°C mix in Amaretto and butter.

1. Leave to cool.
2. Fill the bonbon shells wen the filling is at 28°C.
3. Bonbon shells

1. Spray bonbon moulds with cherry-red coloured cocoa butter and leave to set.
2. Cast the shells with 811 chocolate and fill with the above elements:
3. - first the gel
4. - then the ganache
5. - finish with the frozen crunch.
6. Leave to set for one night and close with tempered 811 chocolate.