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



70g HUKAMBI 53%

25g Cocoa butter

230g 60% Almond & Hazelnut

Nutty Praliné

190g Puffed amaranth

4g Fleur de sel

519g 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.



255g Heavy cream 36%

80g Glucose DE60

475g HUKAMBI 53%

60g European-style butter

870g 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 a 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 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 × 34cm 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 6mm-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 × 36mm rectangles.

Enrobe the bonbons with some tempered couverture and decorate using a fork or the blade of a cutter.