Open Up

Name: Open Up
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 150 g caster sugar (for nougatine); 50 g glucose syrup (for nougatine); 50 g whole fresh milk (for nougatine); 125 g butter (for nougatine); 3 g pectin NH (for nougatine); 150 g sesame seeds (for nougatine); to taste fleur de sel; to taste Sarawak black pepper; 250 g caster sugar (for homemade nut paste); 75 g water (for homemade nut paste); 2 dried used vanilla pods (for homemade nut paste); 200 g lightly roasted almonds; 200 g white sesame seeds; 475 g almond praline 60/40 (Valrhona); 200 g homemade almond praline with sesame; 60 g toasted sesame seeds; 35 g butter from La Viette; 25 g cocoa butter; 170 g Caraibes dark couverture (Valrhona); to taste Jivara milk couverture, tempered (Valrhona)

Chocolate with a sesame nougat and sesame almond praline filling, enrobed in milk chocolate.

1h 45m

Medium

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Ingredients

caster sugar (for nougatine) 150 g

glucose syrup (for nougatine) 50 g

whole fresh milk (for nougatine) 50 g

butter (for nougatine) 125 g

pectin NH (for nougatine) 3 g

sesame seeds (for nougatine) 150 g

fleur de sel to taste

Sarawak black pepper to taste

caster sugar (for homemade nut paste) 250 g

water (for homemade nut paste) 75 g

dried used vanilla pods (for homemade nut paste) 2

lightly roasted almonds 200 g

white sesame seeds 200 g

almond praline 60/40 (Valrhona) 475 g

homemade almond praline with sesame 200 g

toasted sesame seeds 60 g

butter from La Viette 35 g

cocoa butter 25 g

Caraibes dark couverture (Valrhona) 170 g

Jivara milk couverture, tempered (Valrhona) to taste

Instructions

Sesame Nougatine

Heat the milk, butter, and glucose to 45/50 C. Add the sugar mixed with the pectin and pepper, and cook to 106 C. Add the sesame seeds. Pour onto a silicone mat, spread with a spatula, cover with a second silicone mat, and continue rolling flat with a rolling pin. Slide onto a tray and freeze for 2 hours.

Baking the sesame, fleur de sel, and pepper nougatine

Preheat the oven to 170 C. Cut the still-frozen slab in half; place each half on a black tray lined with a silicone mat and sprinkle evenly with a pinch of sea salt and freshly ground pepper. Bake in the oven for 12 minutes. Cool briefly, then cut into 25 x 25 mm pieces with a knife. Use the next day and store protected from moisture.

Homemade almond praline with sesame

Spread the almonds in a single layer on a tray, and the sesame seeds in a single layer on another tray; place both in a 170 C oven and roast for 20 minutes. Cook the sugar and water in a saucepan to 121 C. Pour the cooked syrup over the crushed used vanilla pods and the warm roasted nuts; stir over medium heat to sand and caramelize them. Pour onto a nonstick tray to cool. Roughly chop and blend into a paste using a food processor.

Sesame praline mixture

This paste should be slightly gritty, never too fine. Place the nut paste together with the cocoa butter and Caraibes chocolate (heated to 40 C) into the Stephan mixing bowl and emulsify on speed one for two minutes. Remove the lid, add the cold butter and sesame seeds, and mix on speed two for two minutes. Cool the mixture to 27 C and spread it flat immediately. Note: use the water-bath heating circuit to cool the nut-paste mixture by placing ice cubes in the bath tank.

Rolling out

Prepare frames 6 mm high and 40 cm wide, lined with plastic film. Place these frames side by side along the length of the work surface. Spread roughly with a spatula; smooth level with a straightedge. Crystallize at 4 C. Once the sesame nut-paste mixture has set, run a small knife around the inside of the frames, then store at 16 C.

Pre-coating and cutting

Once the slab has set, run a small knife along the stainless-steel guides. Keep the slab at this temperature throughout crystallization. Pre-coat one side of the slab with a very thin layer of tempered Jivara chocolate; let it crystallize, then flip it onto baking paper and pre-coat the other side with a very thin layer of tempered chocolate. Cut into 30 x 30 mm squares before the chocolate crystallizes. Store at 16 C.

Mechanical enrobing

Glue the sesame nougatine pieces on with a little chocolate. The nougatine pieces must be added on the day of enrobing. For the best enrobing quality, working principles must be respected and humidity must be strictly controlled (below 60%) along with lab temperatures (24-27 C work area, 16 C crystallization area). Temper the filling to 24 C about 1 hour before enrobing. Place the chocolates on the conveyor belt evenly spaced and neatly aligned. Enrobe with tempered Jivara chocolate. Package once the chocolate has crystallized.

Manual enrobing

Temper the filling to 24 C about 1 hour before enrobing. Heat the tempered chocolate to its tempering point. Using a dipping fork, fully immerse each chocolate in the tempered chocolate, lift it out, tap against the side of the bowl to remove the excess, and place the chocolate on the guitar sheet. Place a Rhodoid square, centered, on top of each chocolate; press down with a tool of the same size. Crystallize on the guitar sheet at 16 C for 24 hours. Once crystallization is complete, package.