A Note From Guittard Chocolate Company Regarding Covid-19
Make It Sweet: Learn how Guittard is responding to COVID-19 and how you can Pay-It-Forward now and in the future

Sesame Almond Bon Bon

Chef Donald Wressell celebrates Soleil d' Autumne in this lightly complex bon bon. This new dark milk chocolate has a warm, fragrant chocolate flavor with a light, spicy note upfront leading into ripe cherry and complex raisin flavors that together pair beautifully with a sesame almond praline paste. 

Difficulty:
Yield: 60-75 Bon Bons
Working Time: 45 minutes
This recipe contains: Tree Nuts, Dairy

Ingredients

GANACHE:

210 g cream

22 g glucose

340 g unsalted butter

35 g scraped vanilla bean

Guittard 45% Soleil d'Automne   

SESAME ALMOND PRALINE FILLING:

240 g Sesame almond praline paste 

30 g 45% Guittard 45% Soleil d'Automne   

30 g Cocoa butter   

SESAME ALMOND PRALINE PASTE:

360 g toasted sesame seeds      

300 g toasted natural almonds   

400 g sugar   

60 g glucose

60 g water

35 g salted butter  

1 scraped vanilla bean 

Directions

GANACHE: 

Bring cream to the boil with glucose and pour over chocolate.

Let stand for 5 minutes

At 95F add soft butter and emulsify.

Pipe about into bon bon molds previously lined with tempered 45% milk chocolate. The molds should be approximately 2/3 full leaving room for the praline filling

 

SESAME ALMOND PRALINE FILLING:

Separately toast almonds and sesame seeds. Keep warm.

Bring sugar, glucose, water and vanilla to a light caramel.

Add warm almonds and sesame seeds, continue to caramelize sugars while stirring.

When a medium amber caramel is achieved, add butter, stir to emulsify and cast onto a silpat for cooling.

Once cool, grind in a food processor to a smooth paste.

 

SESAME ALMOND PRALINE PASTE:

Melt cocoa butter with chocolate to 88f.

Stir praline paste into chocolate mixture.

 

ASSEMBLY:

Pipe the praline filling onto the ganache already set in the bon bon shell.

Cap the mold with tempered 45% milk chocolate.