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I draw inspiration from my Korean background. Even though my training and technique is French, I try to find inspiration from my Korean childhood and ingredients that I grew up with. I grew up in a Korean household and we ate rice wrapped in seaweed toasted in sesame. The seaweed is called ghim in Korean. This chocolate version is a seaweed ganache topped with caramelized white and black sesame seeds. - Chef Angela Borah
Recipe Step by Step
01
Seaweed Sesame Bonbon
1770g Heavy cream
320g Glucose syrup
48g Kombu
20g Seaweed
3g Fleur de sel
1000g CARAIBE 66%
1417g JIVARA 40%
129g Cocoa butter
145g Butter
1) Bring heavy cream, glucose syrup, fleur de sel to a simmer. Combine kombu and seaweed into cream. Infuse for 40 minutes. Strain.
2) Add heavy cream and bring the infusion to 2090g.
3) Pour infusion into chocolate and make ganache. Finish with hand blender for smooth texture.
4) Pour ganache into 8mm frames.
5) Crystallize overnight.
6) Chablon ganache and garnish with cantonese processed white and black sesame seeds.
7) Pass ganache through enrober, using dark chocolate.