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.
60-75 Bon Bons
45% “Soleil d’Automne” Ganache
Cream 210 g
Glucose 22 g
45% “Soleil d’Automne 340 g
Unsalted butter 35 g
Vanilla bean scraped (½)
Sesame Almond Praline Filling
Sesame almond praline paste 240 g
45% “Soleil d’Automne” 30 g
Cocoa butter 30 g
Sesame Almond Praline Paste
Toasted Sesame seeds 360 g
Toasted Natural almonds 300 g
Sugar 400 g
Glucose 60 g
Water 60 g
Salted butter 35 g
Vanilla bean (scraped) (1)
PART ONE 45% “Soleil d’Automne” 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
PART TWO Sesame Almond Praline Paste
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.
PART THREE: Method of preparation Sesame Almond Praline Filling
Melt cocoa butter with chocolate to 88f.
Stir praline paste into chocolate mixture.
PART FOUR Final Assembly:
1. Pipe the praline filling onto the ganache already set in the bon bon shell.
2. Cap the mold with tempered 45% milk chocolate.