making black sesame praline bonbons from stratch (crunchy!) 🖤 | no airbrush design скачать в хорошем качестве

making black sesame praline bonbons from stratch (crunchy!) 🖤 | no airbrush design

In this video, I’m walking you through how to make a rich, nutty, and beautifully complex black sesame praline ganache, perfect for bonbons! This recipe brings together caramelized sugar, roasted black sesame, and white chocolate to create a ganache that’s surprisingly deep in flavor, with just the right touch of crunch and balance. 🍯 Black Sesame Praline Ingredients 200 g sugar 200 g black sesame seeds 🧑‍🍳 How to Make the Praline 1. Dry Caramel:Melt the sugar into a dry caramel. Once golden, pour it onto a silicone mat or parchment paper, spread it into a thin layer, and let it cool completely. 2. Caramel Powder:Once hardened, break the caramel into pieces and blend it into a powder. 3. Roast Sesame Seeds:Roast the black sesame seeds in the oven at 200°C for 10 minutes, stirring after 5 minutes. 4. Make the Paste:While still warm, blend the roasted seeds. Blending will take around 7–10 minutes. Since black sesame doesn’t release much oil, you may need to add 4–5 spoons of neutral oil. Stir frequently during blending. 5. Combine:Once you have a smooth paste (as much as your blender allows), add the caramel powder and blend again until fully incorporated. This praline keeps well for about 2 weeks if stored properly. 🍫 Black Sesame Ganache Ingredients 150 g black sesame praline 100 g white chocolate 10 g cocoa butter 1 g salt 🥣 How to Make the Ganache 1. Temper the Chocolate:I used Mycryo in this video, but the seeding method works just as well. 2. Warm the Praline:Slightly warm the black sesame praline to avoid temperature shock when mixing it with the tempered chocolate. 3. Melt Cocoa Butter:This helps the ganache set nicely and prevents it from being too oily or loose due to the high fat content. 4. Combine:Add the salt and blend everything together until smooth. 💬 Final Thoughts This ganache is truly one of my favorites. The flavor is layered and complex: you won’t taste the white chocolate as it's balanced by the bold bitterness of the black sesame. The caramel adds a subtle crunch, and pairing it with a dark chocolate shell enhances the nuttiness while rounding out the flavors beautifully. Using dark chocolate in the ganache itself would have been too bitter, but as a shell, it complements everything perfectly. Let me know in the comments if you have any questions!This may be one of the last bonbon videos of the season. It’s getting warm, and chocolate season is winding down 🌞 ⏱️ Chapters: 0:00 Introduction 0:30 Black sesame praline 2:53 Colouring with tempered cocoa butter 4:07 Tempering and shelling 5:13 Black Sesame Ganache 6:42 Capping 8:28 Releasing 8:55 Outro #bonbon #bonbonchocolate #blacksesame #blacksesamepraline #blacksesameganache #chocolate #praline #ganache #artisanchocolate #homemadechocolate #confectionery #chocolatebonbons#봉봉 #봉봉초콜릿 #흑임자 #흑임자프랄린 #흑임자가나슈 #수제초콜릿 #초콜릿디저트 #수제디저트 #디저트레시피#ボンボン #ボンボンショコラ #黒ごま #黒ごまプラリネ #黒ごまガナッシュ #手作りチョコレート #チョコレートレシピ #和風スイーツ #ガナッシュ #プラリネ