Yuzu Caramel Bonbon by Ruth Hinks
This week we are sharing with you a recipe for a delicious yuzu caramel bonbon by the 2013 UK Chocolate Master Ruth Hinks. May it inspire your creations!
45g Yuzu juice
60g Unsalted butter
Caramelise the sugar and heat the cream
Add boiled cream, Yuzu and butter to the sugar caramel, bring to the boil
Boil until 104°C
70g Sugar 18g Heather Honey
10g Roasted sesame seeds
50g Sesame crunch
100g Cacao Barry praline paste
100g Cacao Barry Origine milk couverture Ghana 40.5%
Cook sugar and honey to a light golden caramel and add roasted sesame seeds and salt.
Pour the mixture onto a Silpat mat, when cool grind in Thermomix to a fine powder.
Mix sesame powder with the pure nut paste, and Cacao Barry Origin Ghana 40.5%
Roll to 2 mm thickness between silicone paper.
Cut into small squares.
Pink Peppercorn & Honey Ganache
150g Whipping Cream
10g Heather honey
8g Pink peppercorns
60g Cacao Barry Origine dark couverture Cuba 70%
40g Cacao Barry Heritage milk couveture Lactée Supérieure 38%
10g Unsalted butter
Heat the Cream, honey and peppercorns and allow to infuse and sieve.
Form an emulsion with both chocolates and the cream infusion.
Blend and add soft butter.
Pipe into your chocolate moulds lined with Cacao Barry Origine dark couverture Tanzanie 75%