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Bonbons & Confections
AMA
Made with Hukambi 53 %
An original recipe by Antoine Michelin,
Pastry Chef Instructor École Valrhona
Makes one 34cm × 4mm frame
Recipe Step by Step
01
60% Hazelnut & almond praliné with puffed amaranth
70 g HUKAMBI 53%
25 g Cocoa butter
230 g 60% Nutty Almond & Hazelnut praliné
190 g Puffed amaranth
4 g Fleur de sel
519 g Total weight
Melt the Hukambi couverture and cocoa butter at 110-120°F (45-50°C) and mix with the praliné.
Heat to 115°F (45°C).
Allow the mixture to start crystallizing at 75-79°F (25-26°C) then add the puffed amaranth and fleur de sel.
Pour it into a frame. Crystallization: 24 to 36 hours.
02
Hukambi 53% ganache for frames
Heat the cream with the glucose to 140-150°F (60-65°C), then combine half with the partly melted chocolate.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion.
Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter at room temperature, which should be at approximately 65°F (18°C), and mix using an immersion blender again.
Pour the ganache at a temperature of 90-93°F (32-34°C) into a frame.
Assembly and finishing
Pour the tempered praliné into a 34 × 34 cm ganache frame (depth: 4mm) placed on top of a guitar sheet coated with milk chocolate.
Leave in the refrigerator for 10 minutes to trigger crystallization.
Put a 6 mm-deep frame on top of the praliné and pour in the Hukambi ganache.
Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has set, coat it with a layer of tempered couverture chocolate.
Use a guitar cutter to slice it into 15 × 36 mm rectangles.
Enrobe the bonbons with some tempered couverture and decorate using a fork or the blade of a cutter.