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The China Ware



1. black sesame ganache


150g Black sesame
30g Neutral vegetable oil
220g Embassy Zen White Chocolate 33%



- 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


3.5g Agar-agar
175g Passionfruit puree
175g Mango puree
20g Sugar
50g Neutral gel



- 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



3. assembly


Embassy Zen White Chocolate 33%
Grey cocoa butter coloring
White cocoa butter coloring
Transfer sheet
Modeling chocolate


- 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



The china ware 2-1
The china ware 3-1
The china ware 1-1
The china ware 4-1

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