Pralines with matcha sesame ganache & calamansi jelly
This bonbon is a bold fusion of citrus brightness and earthy depth. A vibrant calamansi and bergamot jelly is layered with a creamy sesame-matcha ganache and finished with a crisp matcha-sesame base. I created this bonbon to explore the contrast between zesty citrus and the umami richness of sesame and matcha. The textures and colors reflect a playful yet refined approach—perfect for a modern chocolate collection.
- Level:
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Medium
- Makes:
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140 Pralines
- Shelf life:
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3 weeks
- Conservation:
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16-18 °C, 55% humidity
Calamansi jelly
Ingredients: Calamansi jelly
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240 gCalamansi Purée
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60 gbergamot puree
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10 gsugar
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3 gyellow ribbon pectin
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80 gsugar
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60 gglucose
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4 gCitric acid 1:1
Preparation: Calamansi jelly
- Heat the calamansi and bergamot puree to 40 °C.
- Mix 10 g of sugar with the pectin and add the mixture to the puree while stirring.
- Bring to a boil briefly and add the remaining sugar and glucose. Heat the jelly up to 103 °C.
- Leave the jelly to cool completely, add the citric acid and mix with a hand blender until obtaining a smooth texture.
Sesame ganache
Ingredients: Sesame ganache
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130 gmilk
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130 gcream
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60 gsorbitol powder
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60 gTahini
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4 gSieved matcha powder
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200 gCHM-K020LIVIE6
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40 gSesame oil
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30 gclarified butter
Preparation: Sesame ganache
- Bring the cream, milk and sorbitol powder to boiling point.
- Pour the matcha powder, tahini, CARMA® Cocoa Butter and sesame oil over the milk couverture, and use a hand blender to obtain a homogeneous texture.
- Add the clarified butter and mix again.
- Pipe onto the jelly at 28 °C. Let the ganache crystallise for 8 hours.
Matcha sesame crispy base
Ingredients: Matcha sesame crispy base
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80 gM-7PAIL
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20 gWhite sesame seeds
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170 galmond paste
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100 gAlmond praline 50%
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2 gsalt
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8 gMatcha Powder
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90 gCHM-K020LIVIE6
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2 drop(s)Lemon essence
Preparation: Matcha sesame crispy base
- Briefly mix the feuilletine in the Thermomix.
- Tempre the 30 g CARMA® Cocoa Butter
- Mix all the ingredients together and spread onto the ganache.
Finishing touches & colouring
Ingredients: Finishing touches & colouring
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Q.S.F006683
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Q.S.F031394
Preparation: Finishing touches & colouring
- Spray the polished moulds with tempered green cocoa butter on one side, then with yellow cocoa butter, and finally with a 1:1 couverture-cocoa butter mixture. Cast in the tempered couverture. Then add the jelly, the ganache and finally the crispy base. Close with the pre-tempered couverture. Place in the chocolate fridge for 20 minutes before unmoulding.
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