Black Sesame Coffee

Ingredients

Working Method

Black Sesame Ganache
  • Heat whipping cream to 70°C; pour into Belcolade Selection Blanc CT.
  • Emulsifying it with a hand blender until smooth.
  • When the mixture reaches 37°C, add unsalted butter and black sesame paste and emulsify it until smooth.
  • Pour it on a tray with chocolate ganache frame; 1cm thick.
  • Leave it to crystalize for 2 hours.

Coffee Ganache
  • Heat whipping cream, trimoline, and coffee powder to 70°C; pour it into Belcolade Selection Blanc CT, emulsifying it with a hand blender until smooth.
  • When the mixture reaches 37°C, add unsalted butter and emulsify it until smooth.
  • Pour it onto the crystallized black sesame ganache when the mixture reaches 28°C.

Finishing
  • Cut the crystallized ganache into 4x2cm rectangular.
  • Dip each ganache in tempered Belcolade Selection Lait CT.
  • Decorate with gold leaf.

About this recipe

Complexity level: