Black Sesame Bonbon - Puratos

Ingredients

• Ganache Black sesame / white chocolate
• Warm cream at 70⁰c, add sesame paste. Warm again at 65⁰c
• Add glucose powder, dextrose and sorbitol, mix well
• Pour into chocolate coins, mix with hand blender or in “Stephan” mixer
• When ganache is at 35⁰c add cocoa butter, mix well until smooth.
• When ganache at 32⁰c add soft butter, mix well until smooth.