Cinnamon & Sesame Chocolate Bonbon

Callebaut, Belgium

Cuisine

Dessert

Category

Dessert

These Cinnamon and Sesame Bonbons are a perfect combination of aromatic spices and crunchy sesame seeds, creating a delightful, bite-sized treat. Sweet, nutty, and full of flavor, these bonbons are a great addition to any dessert table or as a snack to enjoy with your afternoon tea. The richness of butter and the smoothness of glucose syrup balance out the earthy taste of sesame, while the warmth of cinnamon adds a comforting twist.

Cinnamon & Sesame Chocolate Bonbon

Ingredients

  • Sesame Craqueline

  • 100g milk

  • 250g butter 35%

  • 100g glucose syrup 42°

  • 300g sugar

  • 5g NH pectin

  • 275g white sesame seed

  • 25g black sesame seeds

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  • 180g Milk Chocolate 33.6% Min Cocoa, n° 823

  • 120g Almond & Hazelnut Paste Nut Based Filling

  • 3g cinnamon powder

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  • RAY-DIGITAL Digital Thermometer

  • Pavoni Non Stick Silicon Baking Mat

  • Disposable Pastry Bag - 100pcs Box

Directions

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    1. In a saucepan, add the milk, butter and glucose

    2. Mix the sugar and pectin and add it to the saucepan.

    3. Cook the mixture over medium heat until it reaches 104°C

    4. Add the sesame seeds. to the mixture and stir well.

    5. Spread the mixture evenly on a silicone mat.

    6. Bake in the oven at 170°C for 8 to 10 minutes

    7. Once out of the oven, immediately cut the mixture using a 3.5 cm cookie cutter, and use a few smaller discs for decoration.

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    1. Melt the Milk Chocolate 33.6% Min Cocoa, n° 823 to 45C

    2. Add the Almond & Hazelnut Paste Nut Based Filling and cinnamon powder to the melted chocolate.

    3. Temper the chocolate by cooling it down to 23C

    4. Reheat the tempered chocolate to 23C

    5. Use a 3.5cm round silicone mold

    6. Pipe the filling into the mold until it's halfway full.

    7. Place a disc of craqueline into the mold.

    8. Pipe more filling to cover the craqueline and fill the mold to the top.

    9. Leave the bonbons to crystallize at room temperature.

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    1. Once set, unmold the pralines and enrobe them with Milk Chocolate 33.6% Min Cocoa, n° 823

    2. Before the chocolate sets, place a small round disc of craqueline on top.