Black and white sesame thins

Black and white sesame thins

By
From
Atelier Confectionery
Makes
240 g
Prep
30 mins
Cooking time
5 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
20g white sesame seeds
20g black sesame seeds
200g white chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Line a baking tray with a silicone mat or baking paper.
  2. Lightly toast the sesame seeds in a frying pan and leave to cool.
  3. Once cooled, mix both the white and black sesame seeds into the tempered white chocolate and mix well. Pour the melted chocolate onto the prepared baking tray and spread the chocolate thinly with a palette knife.
  4. Place another silicone mat or baking paper over the top of the chocolate and place another baking tray or tray on the top to weigh it down. Leave to set in a cool dry place for at least 2 hours.
  5. Once set, remove the baking tray and peel off the mat from the chocolate thins. Break into shards. Store in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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