Black Zabuye, Yuzu & Sesame

Yuzu Gelée

ingredients preparation
  • 100g
  • 130g
    yuzu puree
  • 60g
  • 15g
  • 6g

Bring the sugar, purée and glucose to the boil once. Mix the second quantity of sugar with the pectin and add it to the hot mixture, stirring. Heat it to a temperature of 104°C and leave to cool. Stir to a smooth consistency and fill the prepared moulds one-third full with the gelée.

Soy Ganache

ingredients preparation
  • 150g
    Cream (Emmi)
  • 80g
    butter (Emmi)
  • 20g
  • 60g
    soy sauce
  • 1/2pod(s)
  • 300g

Gently heat the cream, butter, sorbitol, soy sauce and vanilla pulp to 80°C. Pour it over the couverture, let it melt then blend with a hand-held blender. Leave to cool to 29°C, then fill.

Sesame mixture

ingredients preparation
  • 50g
  • 20g
  • 100g

Mix the sesame, praliné, tahini paste and couverture together. Spread the mixture to a thickness of 3 mm and leave to set. Coat thinly with couverture and then cut into circles. Push into the ganache and seal the pralines.


Thinly coat the moulds with tempered CARMA® Couverture Black Zabuye. Fill with the gelée and ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.

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