Memory
- Level:
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Difficult
- Makes:
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30 pieces
A childhood memory of my mother making tea with honey and jam from the blackcurrant grown in our garden. FLAVOURS Honey & sesame seeds crunchy layer Blackcurrant marmalade Ganache with honey
Crunchy layer
Used products: Crunchy layer
Preparation: Crunchy layer
Roast sesame seeds, let cool. Melt chocolate, mix with praline and sesame seeds. Fill 1/3 of the mold, leave to stabilize in a cooler.
Blackcurrant marmalade
Used products: Blackcurrant marmalade
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20 gsugar
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2 gNH pectin
Preparation: Blackcurrant marmalade
Mix
Used products: Blackcurrant marmalade
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100 gblackcurrant puree
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15 gwater
Preparation: Blackcurrant marmalade
Heat to 40 °C, add sugar and pectin mix. Cook for 20 sec. Cool to 28–30 °С, fill 1/3 of the mold.
Ganache
Used products: Ganache
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50 gCream 33%
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20 gblossom honey
Preparation: Ganache
Heat to 35ºC
Used products: Ganache
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10 gcocoa butter
Preparation: Ganache
Melt to 40 °C. Emulsify chocolate, cream and honey with a blender, finish with adding 0.2 g salt. Cool to 28–30 °С, fill 1/3 of the mold. Leave to stabilize.
Bonbon Mold
Assembly
Prepare chocolate bonbon mold.
Fill 1/3 of the mold with crunchy layer.
Fill the other 1/3 of the mold with marmalade on top of the crunchy layer.
Fill the mold with ganache on top of the marmalade, leave to stabilize.
Cover the bonbon bottom.
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