BONBON OF SESAME MOLE AND PRALINE BY ELIZABETH VÁZQUEZ
Putting in a sleeve (a form of stuffing):
Orange and red cocoa butter paints
Quetzalli Tabasco Chocolate Coverage 80%
25g mole paste
70g chocolate Quetzalli Tabasco 80%
5g invert sugar
24g crispy Sesame Praline.
20g dried chili ancho
20g dried chili guajillo
10g nuts: sesame, almond, peanut, raisins.
3g spices: cinnamon, thyme, marjoram, clove, pepper.
Sesame Praline Crunch:
50g almond Paste
2g pailleté Feuilletine (crunchy crepes)
40g chocolate Quetzalli with 47% milk
For putting in a sleeve (a form of stuffing):
Polish the mold. Temperate cocoa butter paints at 30°C. Decorate the orange drops with a brush. Wait for it to crystallize and paint the entire mold with the red paint. Reserve.
For the ganache of mole:
Boil the cream, milk and invert sugar. Add the mole paste and make an infusion. Crush to fine-tune the texture. Immediately empty over the chopped chocolate and gradually emulsify. In the end, when it is still hot, add the butter. We will get a smooth and shiny ganache. Put in pastry bag and reserve at room temperature.
For the Crispy Sesame Praline:
Caramelize the sesame with the water and sugar, chop it a little and add it to the almond paste. On the other hand, temper the chocolate and incorporate almond and sesame paste. Finally, add the pailleté feuilletine and mix gently. Reserve in a pastry bag.
Make the chocolates:
Fill the inside mold walls with the tempered chocolate topping. Let it crystallize and fill it. Start filling each bonbon with a little mole ganache that should be at about 35ºC (7g approx.) And then the sesame praline crunch at room temperature as well (1.5g approx.). Let the mold crystallize and cover with more coverage of tempered chocolate and plastic guitar sheets. Once the chocolate lid has crystallized, unmold and enjoy.