Black Sesame Praliné Enrobed Bonbons by Daisuke Yamanouchi

These unctuous and crunchy enrobed bonbons are yet another example of Yamanouchi’s simple, but always flavor-forward, recipes. The praliné in this recipe showcases a worderfully earthy ingredient that is highly valued in all kinds of Japanese sweets: black sesame. The praliné also plays with the added crunch and butteriness of almonds and pailleté feuilletine, while balancing the notes of caramel and milk chocolate. Rustic and yet delicate; these bonbons achieve a delicious interplay between seedy and sweet.