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
Crunchy layer
| Ingredients | Preparation |
|---|---|
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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 |
|---|---|
|
Mix |
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Ganache
| Ingredients | Preparation |
|---|---|
|
Heat to 35ºC |
|
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. |