Bonbons with 4 different fillings

Bonbons with 4 different fillings. So many of you, have asked me to post some recipes of fillings, for bonbons. Now you will get even 4 recipes. I hope you will like them and you will try to make them. They taste fantastic.
There are 2 compots and to ganaches. 4 different kind of fillings. The bonbons have a very simple design, because the focus was more on the filling and the final cut. I hope you like the video.
Raspberry/blueberry compote
190 g Raspberry or blueberry puree (from Boiron) Or use fresh/frozen berries. Add 10% sugar, blend and sift!
30 g glucose syrup, 50 g sugar, 4 g pectin NH, 40 g sugar, 35 g sorbitol powder, 2 g of citric acid
Why sorbitol? It has 60% of the sweetness of sucrose, with one-third fewer calories, and leaves a sweet, cool and pleasant taste. As well as providing bulk and sweetness, it is an excellent humectant and texturising agent, it does not contribute towards dental caries and may be helpful to people with diabetes!
Heat blueberry puree and glucose slowly to 40 degrees. Blend the 20 g sugar with pectin and whisk them into the puree.Bring to a boil.Blend sorbitol and the remaining sugar and add the mixture a little at a time while whisking. Make sure it stays at the boiling point. When everything is used, take the pan off the stove, and whip the citric acid in. Fill it in a piping bag. Temp. must not exceed 86° Fahrenheit or 29° Celsius when used!
Peanut butter ganache
115 g cream 38%, 5 g liquid honey, 20 g sorbitol powder, 30 g glucose syrup, 1.5 g fine sea salt, 30 g peanut butter creamy, 175 g Callebaut Gold chocolate, 20 g peanut oil (good quality)
Bring the cream, all sugar, and salt to the boil. Melt Gold chocolate to 104-122° Fahrenheit or 40-50° Celsius. Put the hot cream on the melted chocolate and blend it briefly through. Add Peanut butter together with the oil and blend. It should have a smooth consistency. Fill in a piping bag and cool to 86°Fahrenheit or 29° Celsius.
Hazelnut ganache
126 g cream 38%, 4 g liquid honey, 20
g sorbitol powder, 25 g glucose syrup, 1 g fine sea salt, 95 g hazelnut praline (I used Callebaut) 125 g good quality milk chocolate (I used Callebaut 823)
Bring the cream, all sugar, and salt to the boil. Melt chocolate to 104-122° Fahrenheit or 40-50° Celsius. Put the hot cream on the melted chocolate and blend it briefly through. Add the praline and blend. It should have a smooth consistency. Fill in a piping bag and cool to 86°Fahrenheit or 29° Celsius.
Gold chocolate
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Raspberry pure
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Callebaut milk chocolate
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Hazelnut praline
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Sorbitol
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