Inspired by her Korean grandma, Susanna Yoon makes unique treats like yuzu and matcha bonbons, that are rare to Western shops. – NBCAsianAmerica
Sesame is a very versatile ingredient in Korean cooking for its nutty flavor profile and crunchy texture. The ubiquitous garnish is found on nearly everything from rice and noodles to soups and meat. White sesame is more neutral while black sesame has a bolder, more intense flavor. It's the latter that Yoon pairs with bright passion fruit and mango jam for a delightfully striking contrast.
Although her grandmother used a mortar and pestle to grind freshly roasted sesame seeds, Yoon relies on a robot coupe, a food processor found in professional kitchens. And the delicate yellow- and black-splattered bonbons she makes are a far cry from the Korean glutinous rice cakes filled with sesame, honey and sugar from Yoon's childhood, but it's become a signature flavor at Stick With Me Sweets, as well as her mother's favorite.
Yoon also makes a white sesame toffee, yuzu and matcha bonbons, soju truffles and black sesame truffles rolled in soybean powder. All these flavors are inspired by her Korean heritage and aren't typically found at European and American chocolatiers. Yoon's chocolate bonbons stand out among the competition not only for her creative ingredients but also the complexity of her layered fillings and for her super-thin, shiny, perfectly tempered chocolate shells.
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