Black Sesame Coffee

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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.

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.

Complexity level:

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