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Makes : 140 Pralines

This bonbon is a bold fusion of citrus brightness and earthy depth. A vibrant calamansi and bergamot jelly is layered with a creamy sesame-matcha ganache and finished with a crisp matcha-sesame base. I created this bonbon to explore the contrast between zesty citrus and the umami richness of sesame and matcha. The textures and colors reflect a playful yet refined approach—perfect for a modern chocolate collection.

This bonbon is a bold fusion of citrus brightness and earthy depth. A vibrant calamansi and bergamot jelly is layered with a creamy sesame-matcha ganache and finished with a crisp matcha-sesame base. I created this bonbon to explore the contrast between zesty citrus and the umami richness of sesame and matcha. The textures and colors reflect a playful yet refined approach—perfect for a modern chocolate collection.

rok trajanja:: 3 weeks
Conservation:: 16-18 °C, 55% humidity

Containing: 4 Components

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8.5 oz

Calamansi Purée
2.1 oz

bergamot puree
0.4 oz

sugar
0.1 oz

yellow ribbon pectin
2.8 oz

sugar
2.1 oz

glucose
0.1 oz

Citric acid 1:1

Heat the calamansi and bergamot puree to 40 °C.
Mix 10 g of sugar with the pectin and add the mixture to the puree while stirring.
Bring to a boil briefly and add the remaining sugar and glucose. Heat the jelly up to 103 °C.
Leave the jelly to cool completely, add the citric acid and mix with a hand blender until obtaining a smooth texture.

4.6 oz

milk
4.6 oz

cream
2.1 oz

sorbitol powder
2.1 oz

Tahini
0.1 oz

Sieved matcha powder
7.1 oz

Carma MILK COUVERTURE - MILK LIVINA 48% - DROPS - BAG 1,5KG
0.7 oz

NCB-HD703-CA
1.4 oz

Sesame oil
1.1 oz

clarified butter

Bring the cream, milk and sorbitol powder to boiling point.
Pour the matcha powder, tahini, CARMA® Cocoa Butter and sesame oil over the milk couverture, and use a hand blender to obtain a homogeneous texture.
Add the clarified butter and mix again.
Pipe onto the jelly at 28 °C. Let the ganache crystallise for 8 hours.

2.8 oz

Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box
0.7 oz

White sesame seeds
6.0 oz

almond paste
3.5 oz

Almond praline 50%
0.1 oz

salt
0.3 oz

Matcha Powder
3.2 oz

Carma MILK COUVERTURE - MILK LIVINA 48% - DROPS - BAG 1,5KG
1.1 oz

NCB-HD703-CA
2 drop(s)

Lemon essence

Briefly mix the feuilletine in the Thermomix.
Tempre the 30 g CARMA® Cocoa Butter
Mix all the ingredients together and spread onto the ganache.

Q.S.

Ibc Colored Cocoa Butter Green - Food Colorant - 245gr
Q.S.

F031394

Spray the polished moulds with tempered green cocoa butter on one side, then with yellow cocoa butter, and finally with a 1:1 couverture-cocoa butter mixture. Cast in the tempered couverture. Then add the jelly, the ganache and finally the crispy base. Close with the pre-tempered couverture. Place in the chocolate fridge for 20 minutes before unmoulding.