Pralines with matcha sesame ganache & calamansi jelly

This bonbon is a bold fusion of citrus brightness and earthy depth. A vibrant calamansi and bergamot jelly is layered with a creamy sesame-matcha ganache and finished with a crisp matcha-sesame base. 

I created this bonbon to explore the contrast between zesty citrus and the umami richness of sesame and matcha. The textures and colors reflect a playful yet refined approach—perfect for a modern chocolate collection.

Recipe

Created by
  • Leon Krohn - Senior Chef Chocolate Academy Center Zurich
  1. Calamansi jelly
  2. Sesame ganache
  3. Matcha sesame crispy base
  4. Finishing touches & colouring

Products

MILK COUVERTURE - MILK LIVINA 48% - DROPS - BAG 1,5KG

COCOA - COCOA BUTTER - DROPS - 3 KG PAIL

Calamansi jelly

ingredients preparation
  • 240g
    Calamansi Purée
  • 60g
    bergamot puree
  • 10g
    sugar
  • 3g
    yellow ribbon pectin
  • 80g
    sugar
  • 60g
    glucose
  • 4g
    Citric acid 1:1
  1. Heat the calamansi and bergamot puree to 40 °C. 
  2. Mix 10 g of sugar with the pectin and add the mixture to the puree while stirring. 
  3. Bring to a boil briefly and add the remaining sugar and glucose. Heat the jelly up to 103 °C. 
  4. Leave the jelly to cool completely, add the citric acid and mix with a hand blender until obtaining a smooth texture. 

Sesame ganache

ingredients preparation
  1. Bring the cream, milk and sorbitol powder to boiling point. 
  2. Pour the matcha powder, tahini, CARMA® Cocoa Butter and sesame oil over the milk couverture, and use a hand blender to obtain a homogeneous texture. 
  3. Add the clarified butter and mix again. 
  4. Pipe onto the jelly at 28 °C. Let the ganache crystallise for 8 hours. 

Matcha sesame crispy base

ingredients preparation
  1. Briefly mix the feuilletine in the Thermomix. 
  2. Tempre the 30 g CARMA® Cocoa Butter
  3. Mix all the ingredients together and spread onto the ganache. 

Finishing touches & colouring

ingredients preparation
  • Q.S.
    F006683
  • Q.S.
    F031394
  1. Spray the polished moulds with tempered green cocoa butter on one side, then with yellow cocoa butter, and finally with a 1:1 couverture-cocoa butter mixture. Cast in the tempered couverture. Then add the jelly, the ganache and finally the crispy base. Close with the pre-tempered couverture. Place in the chocolate fridge for 20 minutes before unmoulding. 

Discover more recipes

Christmas trees

Christmas trees

Lime, pineapple and ginger loop

Lime, pineapple and ginger loop