AMA Recipe featuring Hukambi 53%
Bonbons & Confections


Made with Hukambi 53 %

An original recipe by Antoine Michelin,
Pastry Chef Instructor École Valrhona

Makes one 34cm × 4mm frame

2 steps

Recipe Step by Step


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.


Hukambi 53% ganache for frames

255 g Heavy cream 36%

80 g Glucose DE60

475 g HUKAMBI 53%

60 g European-style butter

870 g Total weight

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

AMA Recipe featuring Hukambi 53%

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.