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

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

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
  • 10g
    cocoa butter

Bonbon Mold

PreparationIngredients
Preparation
Ingredients

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.