Epidemic Sound

🌟Membership https://www.youtube.com/@sundaybaking/join 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ Black Sesame Bonbons 1. Tempering cocoa butter coloring: https://youtu.be/QZdJwZhpKUw 2. Tempering White Chocolate Melt 450g white chocolate to 40–42°C in the microwave. Heat in 30-second intervals, stirring each time. Once halfway melted, switch to 20-second intervals. As it approaches temperature, use 10-second intervals. Add seed chocolate (about 20–25%, ~100g) Cool the chocolate down to 27°C. 👉 Temperature matters more than the exact amount of seed chocolate. You may not need all of it Then gently reheat in 5-second intervals to 28–29°C. 💡 Microwave times may vary depending on your microwave and chocolate size. Be sure to monitor the temperature with a thermometer throughout. 3. Make Shells Fill the mold with chocolate, then flip to remove excess. Tap to release air bubbles. Scrape clean. (You’ll have some chocolate left — always good to temper extra.) 4. Black Sesame Ganache White chocolate 200g Heavy cream 80g (Hot) Black sesame paste 40g Unsalted butter 20g (Room temp.) Salt 1g Mix hot cream with chocolate, then add the rest. Pipe about 90% full (around 8g per shell) Let set at room temperature for 3–4 hours. 5. Seal Prepare about 120g tempered chocolate. Pour over and scrape twice to seal. 6. Finish Chill in the fridge for 15–20 minutes. Take the bonbons out. 💡 Used bonbon mold size Per cavity: 2.8 × 2.8 × 2.1 cm Size of mold: 275 × 135 × 24 mm