Angela Borah's Seaweed Sesame Bonbon Recipe
Meet the Chef Angela Borah, Head Chocolatier at Kreuther Handcrafted Chocolate, New York, shares her favorite recipe
Ingredients
- 1770g Heavy cream
- 320g Glucose syrup
- 48g Kombu
- 20g Seaweed
- 1000g Fleur de sel
- 1417g CARAIBE 66%
- 129g JIVARA 40%
- 145g Cocoa butter
- Butter
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