Directions:

WHITE CHOCOLATE VANILLA GANACHE

• 1. In a saucepot combine cream, invert sugar, glucose, and vanilla beans. Bring to a boil.
• 2. Strain cream over white chocolate and mix at 95°F.
• 3. When ganache reaches 86-89.6°F add Fusion Vanilla and stir until fully combined.

BLACK SESAME PRALINE

• 1. Make a dry caramel with the sugar.
• 2. Add sesame seeds and set on a silicon mat and cool completely.
• 3. Blend in food processor until smooth.

BLACK SESAME MOLDED PRALINE

• 1. In a saucepot, melt Fusion Vanilla and pour over white chocolate. Melt in microwave if necessary.
• 2. Combine with black sesame praliné. Bring mixture to 82-83°F and add 1% of white chocolate vanilla ganache to ensure better, quicker setting, and a creamier texture.
• 3. Pipe into hollow shells and leave to set for a few hours.

MOLDED BONBON

• 1. Temper white chocolate with half vanilla bean, split and scraped.
• 2. Mold half sphere using pre crystallized white chocolate and flip mold to cover all sides, clean edges, and leave to set.
• 3. Fill 1/3 of chocolate shell with black sesame praliné, and fill remainder with white chocolate vanilla ganache.
• 4. Leave to set for 24 hours at 62°F with 60% humidity.
• 5. Use tempered white chocolate to seal half spheres and use thermal heat gun to ensure perfect junction.
• 6. Leave to set at 62°F and unmold.