I’ve been looking back over all my old posts recently and revamping them or multi-purposing them. Because there is literally nothing better than having leftovers and knowing something yummerific to do with them. Am I right? The base of the feuilletine crunch layer is my Sesame Brittle recipe, which is one of my fav recipes ever. It reminds me of the halva I used to snack on at Jack’s Deli when I was a little nipper and ya’ll know how much I love a food memory.
You can tweak the brittle by adding some fresh ginger, orange zest, thyme (yes, thyme 🙂 ) or whatever else you can think of that pairs well with sesame. You might like to grab yourself The Flavour Bible to get flavourific up in here.
Sesame Feuilletine Bars
Chocolate Shells & Capping
- 300g (10 oz) chocolate, in temper
- 100g (3/4-1 cup) sesame brittle
- 25g (2 tbsp) cacao butter, melted
Chocolate Shelling & Capping
- Shell the chocolate using a chocolate bar or piece mould of your choice.
- Allow to go matte / slightly set before adding the feuilletine as outlined below.
- Either in a mortar and pestle or food processor, process the brittle so it's a rough crumble consistency. We don't want any lumps that are too large or they will stick out the top of the shell. Nothing larger than a petit pea 🙂
- When you're ready to use the feuilletine, mix the processed sesame brittle with melted cacao butter.
- Carefully insert into the chocolate shells so they don't fill beyond 3/4 of the shell or it'll be a problem when capping the bars.
- Pop in the fridge to firm up about 5-8 mins and then cap, as seen in this video.
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