Chocolate pop art
Create a delicious, seasonal masterpiece of nuanced flavors for an intense cocoa boost
TAHIN – SESAME TRUFFLE Created by Marc Pauquet - head of the Chocolate Academy Center Istanbul Ingredients • 400g tahini sesame paste • 100g Callebaut - Pralines - Hazelnut Praline • 200g Callebaut - Finest Belgian White • Chocolate – WNV • Sesame seeds (optional) Preparation Combine and mix together. Add and temper. Crystalize together. Add the lightly roasted and caramelized sesame seeds. Pipe into Truffle Shells Callebaut CHM-TS-17140. Allow to crystalize. Give a first thin coat with dark chocolate Callebaut 811. Roll into dark chocolate Callebaut 811 and baked, colored ‘kadayf’ pastry.