Yuzu Caramel Bonbon by Ruth Hinks

Yuzu Caramel

200g     Sugar
70g     Cream
45g     Yuzu juice
60g     Unsalted butter

Method
Caramelise the sugar and heat the cream
Add boiled cream, Yuzu and butter to the sugar caramel,  bring to the boil
Boil until 104°C

Sesame Praline

Sesame crunch
70g     Sugar 18g     Heather Honey
1g     Salt
10g     Roasted sesame seeds

50g     Sesame crunch

100g     Cacao Barry praline paste

100g     Cacao Barry Origine milk couverture Ghana 40.5%

Method
Cook sugar and honey to a light golden caramel and add roasted sesame seeds and salt.
Pour the mixture onto a Silpat mat, when cool grind in Thermomix to a fine powder.
Mix sesame powder with the pure nut paste, and Cacao Barry Origin Ghana 40.5%
Roll to 2 mm thickness between silicone paper.
Cut into small squares.

Pink Peppercorn & Honey Ganache

150g     Whipping Cream
10g     Heather honey
8g     Pink peppercorns

60g     Cacao Barry Origine dark couverture Cuba 70%
40g     Cacao Barry Heritage milk couveture Lactée Supérieure 38%
10g     Unsalted butter

Method
Heat the Cream, honey and peppercorns and allow to infuse and sieve.
Form an emulsion with both chocolates and the cream infusion.
Blend and add soft butter.
Pipe into your chocolate moulds lined with Cacao Barry Origine dark couverture Tanzanie 75%