Place scraped vanilla beans, and salt on a silpat.

Caramelize the turbinado sugar to 175°C / 350°F.

Pour over the open vanilla beans, and fleur de sel.

Once cooled, process  the cashew butter, caramel, vanilla and salt in a robot coupe along with the nut pastes to the desired consistency.

Combine the pomegranate puree, salt dextrose, sorbitol, and invert sugar in a small pot.

Heat to 70 C and pour over the Ruby RB2.

Allow to sit for a minute, immersion blend to emulsify.

At 32C, immersion blend the softened butter into the ganache. 

Hollow mold the heart bonbon mold with tempered RB2

Combine the 150g of RB2 with the crunchy cashew praline. 

Agitate on the marble until the mixture reaches 24 C and remains fluid

Pipe 3 grams of Ruby Cashew Gianduja into each mold. 

Allow to crystallize. Once the ganache is 30 C, pipe the ganache into the molds, leaving space for a layer of RB2 to seal. Allow to crystallize overnight.

With tempered RB2, seal the bonbons. Unmold the following day.