Category: Chocolate Recipes
Gabriele Riva's Gianduja Noir, Sesame-Soba Cha.

Shells, sesame & soba-cha crunch and gianduja noir with sesame & soba-cha crunch by Gabriele Riva.

 

Yield: 129 bonbons

Gabriele Riva.

Shells:

1. Spray Cacao Barry sphere shells with black cocoa butter around the sphere edges and then with gold cocoa butter inside. 

2. Make thin shells with 65% Cocoa Barry Inaya Dark Chocolate.

Sesame & Soba-cha Crunch: 

1. Bring water and sugar to 250°F (121°Celsius). 

2. Add white sesame seeds and soba-cha. Stir fast and caramelize. Add the Maldon salt and pour on top of a silicone mat and separate really fast into tiny pieces. Let cool down and keep it aside.

Gianduja Noir with Sesame & Soba-cha Crunch:

1. Melt Cacao Barry Gianduja Noir and mix it with Pregel Piedmont hazelnut paste. 

2. Temper the Hazelnut Gianduja to 82°F (28°Celsius). Add freeze-dried soy sauce powder, white sesame and Soba-cha Crunch to it.

3. Pipe into Cacao Barry chocolate sphere shells and let crystallize. Cover with tempered 65% Cocoa Barry Inaya dark chocolate and allow to set. Unmold.

Quality control: Store at 59°F (15°Celsius) and 50% humidity.

 


Click here to read more about this and related recipes in the article "Chocolate Therapy."