Frédéric Bau, École du Grand Chocolat Valrhona

Twisted Nyangbo Ganache with Roasted Sesame Tuiles and Poire Williams Sorbet

Name: Twisted Nyangbo Ganache with Roasted Sesame Tuiles and Poire Williams Sorbet
Yield: Serves 10
Ingredients: ⅜ sheet (0.75 g) gelatin; 4 ⅔ oz. (130 g) Valrhona Nyangbo chocolate, 68 percent cocoa; 4 ⅔ oz. (130 g) Valrhona Nyangbo chocolate, 68 percent cocoa; 1 oz. (30 g) sorbitol (sugar substitute available at specialty stores); ½ teaspoon (1 g) agar-agar (powder); ⅔ oz. (17 g) glucose; 1 ¼ cups (300 ml) whipping cream; 1 lb. 6 oz. (630 g) pear pulp, preferably Williams or Bartlett; 1 lb. 6 oz. (630 g) pear pulp, preferably Williams or Bartlett; 2 tablespoons (40 g) honey; 4 ¼ oz. (120 g) sesame seeds; 4 ½ oz. (125 g) pear pulp; 4 ½ oz. (125 g) pear pulp; ¾ teaspoon (2.5 g) potato starch; 1 pear, preferably Conference; 2 ½ tablespoons (1 oz./30 g) granulated sugar; 2 ½ tablespoons (1 oz./30 g) granulated sugar; 2 ½ tablespoons (1 oz./30 g) granulated sugar; 2 ½ tablespoons (1 oz./30 g) granulated sugar; ½ cup (125 g) water; ½ cup (125 g) water; ½ cup (125 g) water; ½ cup (125 g) water; Zest* of 2 unwaxed oranges; Chocolate velvet spray (from specialty stores)

Preparation info

Serves
10

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Cyril Lignac Presents his Recipe

I truly came to know chocolate when I was working as a pastry apprentice. That was when I discovered the grands crus: Araguani, Nyangbo, Manjari, and others. I understood that it was not accurate to talk of “chocolate,” but “chocolates.” Each one has its terroir, aromas, and st

Ingredients

Dessert
Cookies

Ingredients

Method