Memory

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

Recipe

Created by

Aleksandr Pankratenkov - Chef

Crunchy layer

ingredients	preparation
60g PRN-MX50CBY 80g CHM-P40GHA 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 sugar 2g NH pectin	Mix
100g blackcurrant puree 15g water	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

ingredients	preparation
50g Cream 33% 20g blossom honey	Heat to 35ºC
80g CHM-P40GHA 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

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.