Nihonshu Candy

Nihonshu Candy

NIHONSHU-SAKE GANACHE

500 g Sélection cream 35 % fat
150 g glucose 60 DE
400 g Extra Amer 67% couverture chocolate
200 g milk chocolate
120 g Japanese sake of good quality
1,5 g Milk protein SOSA
Q.S  Sosa Cantonese black sesame
Q.S  Guérande salt

Melt the chocolates. Bring the cream and glucose to the boil and pour on top of the half-melted chocolates in 3 to 4 separate pours. Finish mixing with a mixer. Check the ganache’s temperature. When it reaches 70°C, pour in the sake and then the protein. Fill the molds when it reaches 28°C. Cover to close the mold and top with sesame and fleur de sel before the chocolate fully crystallises. Cover and allow to crystallize completely. Unmold.

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Sélection cream 35 % fat

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