Recipe Cuisine: Chinese
Theme: Soul Spicy
Spicy Black Sesame White Chocolate
By: Trudy Morter
Ingredients
- 110g cocoa butter
- 40g smooth cashew butter
- 20g coconut milk powder
- 18–20g pure maple syrup (weighed)
- ½ tsp La Yu chilli oil
- ¼ tsp fine sea salt
- ¾–1 tsp vanilla extract
- 3 tbsp black sesame seeds (½ finely ground, ½ coarse)
- ¼ tsp freshly ground Sichuan pepper
- ⅛–¼ tsp cayenne (to taste)
Product used in recipe
- S&B - LA YU CHILLI OIL
Method
- Prepare the SesameDry-toast black sesame seeds over low heat until fragrant (2–3 minutes). Remove from heat. Grind half very fine, leaving half coarse for texture.
- MeltGently melt cocoa butter over a bain-marie or very low heat until fully liquefied. Remove from heat.
- Build StructureWhisk in cashew butter until smooth and glossy. Add coconut milk powder and whisk until fully incorporated and silky.
- EmulsifyWarm maple syrup slightly (room temperature). Slowly drizzle into the mixture while whisking continuously.Stick blend for 10–15 seconds to create a fine emulsion. The mixture should thicken slightly and appear glossy.
- Flavour LayeringWhisk in sea salt, vanilla, freshly ground Sichuan pepper, and cayenne. Fold through ground and coarse sesame. Add chilli oil last and whisk thoroughly to disperse evenly.
- RestAllow mixture to sit for 2–3 minutes until slightly thickened but still pourable.
- Mould & SetPour into silicone moulds. Tap gently to remove air bubbles. Refrigerate (not freeze) for 25–30 minutes until set.
