Chocolate Sesame Truffle

900g    chocolate 64% guayaquil

15g      salt

600g    cream

100g    tahini room temp

50g      toasted sesame oil  room temp

  1. Place chocolate and salt in a medium sized bowl and set aside.
  2. Place cream in a small pot and bring to a boil. Once the cream comes to a rolling boil, pour over the chopped chocolate. Cover the bowl with plastic wrap and let stand for 5 minutes.
  3. After 5 minutes, use a hand blender to incorporate the chocolate and cream. Add the tahini and sesame oil, and blend until smooth.
  4. 4.     Cast into a half sheet pan and chill to set. Once set, cut in 1 inch cubes and store in delis in the reach in