- Toast the sesame seeds at 170°C for 30 minutes, then afterward set it to 150°C until the earthy taste of black sesame is gone (3-4 hours) - Blend the sesame in a food processor until it turns into a paste, then add oil and blend it again until smooth - Add the sesame mixture to the tempered chocolate
2. passionfruit fluid gel
Ingredients:
3.5g
Agar-agar
175g
Passionfruit puree
175g
Mango puree
20g
Sugar
50g
Neutral gel
Preparation:
- Mix all the ingredients except neutral gel and cook until 100°C, pour into a tray then let it set - Add neutral gel, then blend in a food processor until smooth
- Add grey and white cocoa butter coloring into the tempered white chocolate to create a swirl effect, then make a praline shell with the tempered chocolate - Fill half the mold with Passionfruit Fluid Gel - Fill the rest of the mold with Black Sesame Ganache - Close the shell with more tempered white chocolate, then stick your desired transfer sheet onto the mold. Scrape with a scraper to make sure the sheet sticks well - Put in the fridge for 15-20 minutes. Let it sit at room temperature for 10 minutes, then remove the transfer sheet. Unmold the pralines from the mold - Add chocolate decorations made using modeling chocolate
