Frédéric Bau, École du Grand Chocolat Valrhona

Sesame-Topped Choco-Cinnamon Ganaches

Name: Sesame-Topped Choco-Cinnamon Ganaches
Prep time: 2 h
Total time: 5 h
Yield: Makes 40–50 bonbons
Ingredients: 5 ⅔ oz. (160 g) white sesame seeds; ¼ cup (3 ¼ oz./90 g) honey; ¾ cup (5 ½ oz./150 g) granulated sugar; Scant ⅔ cup (150 ml) whipping cream; 3 ½ tablespoons (1 ¾ oz./50 g) butter, diced; ½ cup minus 2 tablespoons (100 ml) milk; 2 cinnamon sticks; 1 lb. (500 g) milk chocolate, 40 percent cocoa

Preparation info

Makes
40–50
bonbons

Difficulty
Complex
Ready in
5 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Cinnamon ganache*

Scant ⅔ cup (150 ml) whipping cream
2 cinnamon sticks

Vegetarian
Chocolate
Confectionery
Gluten-free
Microwave

Method

Prepare the cinnamon ganache. Warm the cream a little in a saucepan and add the cinnamon sticks. Remove from the heat and leave to infuse for 15 to 20 minutes. Filter. Return the flavored cream to the saucepan. Pour in the milk and bring to the boil.

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500

Ingredients

Cinnamon ganache*

Method

Photos