Black Sesame Bonbon


Working Method

Ganache Black sesame / white chocolate
  • Warm cream at 70⁰c, add sesame paste. Warm again at 65⁰c
  • Add glucose powder, dextrose and sorbitol, mix well
  • Pour into chocolate coins, mix with hand blender or in “Stephan” mixer
  • When ganache is at 35⁰c add cocoa butter, mix well until smooth.
  • When ganache at 32⁰c add soft butter, mix well until smooth.

Method to frame the ganache
  • Temper some Belcolade Selection Noir, Lait or Blanc and spread a thin layer of the tempered chocolate on baking paper and put immediately a frame on top. 
  • Spread the ganache evenly out in the frame. 
  • Leave to crystallize for about 24 hours at a temperature of 16-18°C and an average humidity below 60%.

Finishing dipping
  • Dip with tempering machine. 31⁰c