Sesame Almond Bon Bon
Chef Donald Wressell celebrates Soleil d' Autumne in this lightly complex bon bon. This new dark milk chocolate has a warm, fragrant chocolate flavor with a light, spicy note upfront leading into ripe cherry and complex raisin flavors that together pair beautifully with a sesame almond praline paste.
Ingredients
GANACHE:
210 g cream
22 g glucose
340 g Guittard 45% Soleil d'Automne
35 g unsalted butter
0.5 g scraped vanilla bean
SESAME ALMOND PRALINE FILLING:
240 g Sesame almond praline paste
30 g 45% Guittard 45% Soleil d'Automne
30 g Cocoa butter
SESAME ALMOND PRALINE PASTE:
360 g toasted sesame seeds
300 g toasted natural almonds
400 g sugar
60 g glucose
60 g water
35 g salted butter
1 scraped vanilla bean
Directions
GANACHE:
Bring cream to the boil with glucose and pour over chocolate.
Let stand for 5 minutes
At 95F add soft butter and emulsify.
Pipe about into bon bon molds previously lined with tempered 45% milk chocolate. The molds should be approximately 2/3 full leaving room for the praline filling
SESAME ALMOND PRALINE FILLING:
Separately toast almonds and sesame seeds. Keep warm.
Bring sugar, glucose, water and vanilla to a light caramel.
Add warm almonds and sesame seeds, continue to caramelize sugars while stirring.
When a medium amber caramel is achieved, add butter, stir to emulsify and cast onto a silpat for cooling.
Once cool, grind in a food processor to a smooth paste.
SESAME ALMOND PRALINE PASTE:
Melt cocoa butter with chocolate to 88f.
Stir praline paste into chocolate mixture.
ASSEMBLY:
Pipe the praline filling onto the ganache already set in the bon bon shell.
Cap the mold with tempered 45% milk chocolate.