Chocolate Archives

Filled Brioche with O’Sesame Chocolate

Add eggs to the mixing bowl, then add flour, yeast, salt, sugar and honey.
Mix for 3 minutes with the lowest speed of your mixer.
Mix 5 minutes at the medium speed of your mixer, then add cold small diced butter in 2 times.
Mix the dough with the lowest speed for about 10 minutes until dough comes off the bowl sides.
Keep in the fridge overnight.
Weight the dough to 45-50g pieces and then round them and put them on disposable round tin foil mold then cover for them with plastic at room. Temperature for 1 to 1/2 hour to double in size then egg wash them then bake them at 190 C until golden brown.
Let them cool on the cooling rack then fill them from bottom or the side with O’Sesame chocolate cream.

Boil the cream and corn syrup then divided into two portion and add O’Sesame Chocolate and Espresso into the mixture and let it rest for at least two hours in the fridge.
Fill the truffle shells with the above mixture and let it rest for half an hour.
Melt the chocolate in the microwave for 30 second and the melt the rest of pieces with stirring (be careful not to heat a lot in the microwave, your chocolate will burn, alternatively you can use water bath to melt you chocolate).
Pipe the melted chocolate to cap the truffles and let it set.
Roll the truffles into melted chocolate and then coat them with coconut, pistachio powder and sesame seed.

Make brown butter ( heat the butter with low temperature to get the brown color).
Sift Dry and add to mixer with paddle attachment.
Slowly add egg whites and honey.
SLOWLY add the brown butter while still hot and mix until no lumps.
Rest overnight.
Heat the cream with syrup and then add the O’Sesame chocolate keep in fridge.
Pipe the batter into the molds, bake at 350C for 12-15 minutes.
Un-mold the financier and let it cool on the cooling rack then pipe the O’Sesame chocolate mixture on top of the financier.

Cream together softened butter with the white sugar and salt in a bowl, until light and fluffy.
Beat in the egg until fully incorporated.
Sieve together the flour, cocoa powder, and baking soda into the mix.
Mix together dry ingredients and wet ingredients, until combined.
Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 325˚F (160˚C).
Remove the dough from the fridge, and for ease of rolling out. To roll out the dough, place a half of the dough between two sheets of parchment paper.
Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
Using a small round cookie cutter.
Cut the dough into individual rounds and place them on a parchment-lined baking sheet, leaving space (1¼ cm) between each cookie.
Bake in a preheated oven for 15 minutes.
Assemble the cookies by spreading a scoop of the O’Sesame Chocolate Twist onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.