Memory

Created by

  • Aleksandr PankratenkovChef
level 3

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 components

Used products

Crunchy layer

PreparationIngredients
Preparation

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.

Ingredients
  • 60g
    Praliné 50% Almonds Hazelnuts
  • 80g
    Ghana
  • 20g
    Sesame seeds

Blackcurrant marmalade

PreparationIngredients
Preparation

Mix

Ingredients
  • 20g
    sugar
  • 2g
    NH pectin
Preparation


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
  • 100g
    blackcurrant puree
  • 15g
    water

Ganache

PreparationIngredients
Preparation

Heat to 35ºC

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

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.

Ingredients
  • 80g
    Ghana
  • 10g
    cocoa butter

Bonbon Mold

PreparationIngredients
Preparation
Ingredients
  • 300g
    Saint-Domingue

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.