Sesame Truffle

Method

Rich toasted sesame truffles with tahini and hazelnut praline bound with Callebaut Velvet white chocolate, piped into white chocolate shells and rolled in Callebaut 811 with crisp roasted kadaif. A distinctive counter line for any chocolatier.

Ingredients

Filling

400g Tahini Paste
100g Semi-Liquid Hazelnut Praline
200g Callebaut White Chocolate Velvet
40g Sesame seeds
40g Caster sugar

To finish

78 Callebaut White Chocolate Truffle Shells
390g Callebaut Dark Chocolate 811
115g Roasted Kadaif

Method

1. Toast the sesame seeds lightly in a dry pan, add the caster sugar and stir until the seeds are coated and caramelised. Tip onto baking parchment, leave to cool, then break up.
2. Mix the tahini paste and hazelnut praline together until smooth.
3. Melt the white chocolate, add it to the tahini mixture and temper the mixture so it crystallises together.
4. Stir the caramelised sesame seeds through the filling.
5. Pipe the filling into the white chocolate truffle shells and leave to crystallise.
6. Seal the shells and give each truffle a first thin coat of tempered dark chocolate 811.
7. Roll the truffles in tempered dark chocolate 811 and the roasted kadaif.