- 500g UHT Cream (35% fat content)
- 70g Invert Sugar (e.g. Trimoline)
- 70g Glucose Syrup
- 70g Dextrose
- 1g Salt
- 850g Callebaut Chocolate Couverture 66% Cocoa Content
- 100g Unsalted Butter
- 4 Tonka Beans, slightly warmed in the oven
- 50g Sesame Seeds, lightly toasted
- 75g Granulated sugar
TONKA BEAN & SESAME CHOCOLATES by Gary Hunter
Ingredients
Method
Method
Create a dry caramel from the granulated sugar and add the sesame seeds. Pour onto two sheets of silicone paper and roll out thinly, before cutting small discs slightly smaller than your chocolate mould size. Dissolve the sugars and salt in the cream – but do not boil the cream. Add the Tonka beans and leave to infuse for 30 minutes before pouring into the Thermomix. Cook the liquid base to 70°c over five minutes at speed 2, and then begin to cool down. Add the chocolate Couverture at about 45°c. Mix well together at speed 2 and emulsify in the Thermomix. Add the butter at the end when the ganaches temperature has reduced to 35 °c and emulsify at speed 6. Cool to 34°c and pipe into prepared chocolate moulds. Add one small sesame disc.
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