A childhood memory of my mother making tea with honey and jam from the blackcurrant grown in our garden.


Honey & sesame seeds crunchy layer
Blackcurrant marmalade
Ganache with honey


Created by
  • Aleksandr Pankratenkov - Chef

Crunchy layer

Ingredients Preparation
  • 20g
    Sesame seeds

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

Ingredients Preparation
  • 20g
  • 2g
    NH pectin


  • 100g
    blackcurrant puree
  • 15g

Heat to 40 °C, add sugar and pectin mix. Cook for 20 sec. Cool to 28–30 °С, fill 1/3 of the mold.


Ingredients Preparation
  • 50g
    Cream 33%
  • 20g
    blossom honey

Heat to 35ºC

  • 10g
    cocoa butter

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


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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