Recipes: Honey Comb - Ruth Hinks

1. Caramelise the sugar and heat your cream
2. Add boiled cream, Yuzu and butter to the sugar caramel  bring to the boil
3. Boil until 104°C 

1. Cook sugar and honey to a light golden caramel and add roasted sesame seeds and salt.
2. Pour the mixture onto a DEMARLE Silpat mat, when cool grind in Thermomix to a fine powder
3. Mix sesame powder with Callebaut pure nut paste, and Cacao Barry Origin Ghana 40.5% 4. Roll to 2 mm thickness between silicone paper.
5. Cut into small squares. 

1. Heat Cream, honey and peppercorns and allow to infuse and pass.
2. Form an emulsion with both chocolates and the cream infusion.
3. Blend and add soft butter.
4. Pipe into your chocolate moulds lined with Cacao Barry Tanzania 75%