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: 1 lb. (500 g) milk chocolate, 40 percent cocoa; ¼ cup (3 ¼ oz./90 g) honey; ¾ cup (5 ½ oz./150 g) granulated sugar; Scant ⅔ cup (150 ml) whipping cream; 2 cinnamon sticks; 3 ½ tablespoons (1 ¾ oz./50 g) butter, diced; 5 ⅔ oz. (160 g) white sesame seeds; ½ cup minus 2 tablespoons (100 ml) milk

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

Confectionery
Chocolate
Gluten-free
Vegetarian

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