Sesame Brittle is a light, crunchy and very moreish chocolate treat that you can make at home pretty easily. When I was a kid my mom decided to get healthy. This was back in the the day, like 1990, or something prehistoric like that. She used to buy these crackers with sesame seeds on the outside and we’d snack on them in the car while running errands. The best bit was at the end of the packet, all the escaped sesame seeds that thought they had gotten free, but really they hadn’t. My mom would spoon them out for me and feed them to me on a spoon. So, I now have a soft spot for sesame seeds.
The texture of the brittle is very light and crumbly inside the chocolate. You could flavour this up with some orange zest or ginger in the brittle or some essential oils/medicine flower extracts in the chocolate. Boom. The gift that keeps on giving. The Sesame Brittle is quite sweet and you could use any of my raw chocolate recipes for enrobing, but the Pure Chocolate would be the easiest if you’ve not got much experience with chocolate.
If you don’t like sesame seeds, you can also use hemp seeds in the same quantity and using the same preparation method.
- 125 g hulled sesame seeds, soaked 1 hour, rinsed and strained
- 8 drops vanilla Medicine Flower Extract or ½ tsp vanilla extract
- Pinch sea salt
- 10 g coconut flour
- 50 g maple syrup
- 25 g coconut sugar, powdered
- 300 g chocolate, in temper
- Combine all ingredients in a mixing bowl.
- Transfer the mix to a teflex sheet and spread to ¼ inch thickness, approx 8 inch x 5 inch.
- Dehydrate for 10 hours on 130f - 150f, flip onto mesh and dry a further 10 hours or until crisp.
- Allow the brittle to cool before enrobing in chocolate.
- There are a few ways of enrobing the brittle. One is to pour a little chocolate into the bottom of a baking tray that fits the brittle snuggly. Another is to break the brittle into 2 pieces and dip each by hand. I chose the first option. I’ll outline the first option here.
- Firstly, when I spread the sesame mix out, I make sure I do it to the specs of my smallest baking tray which is approx 8.5 inches x 6 inches.
- With the chocolate in temper and the brittle cooled, pour a little chocolate onto the tray and swirl it to cover.
- Place the sheet of brittle on top and gently press. Sometimes the brittle can bow and this will mean the chocolate won’t cover evenly and could lead to air pockets… so just swirl it.
- Pour the remaining chocolate on top and spread with the back of a spoon or an offset spatula so it’s even.
- Pop in the fridge 5-10 mins or until the chocolate is pulling away from the tin.
- Remove from tin, break into pieces and store in an airtight container for several weeks.
FREE Videos: Start watching and learning today
Are you a visual learner? Yeah, me too. If I can’t be there in person, I love a video. This FREE mini series covers everything you need to know in order to start making professional quality chocolate at home with ease.
Want to know when a new recipe is posted?
You’re busy. I know this. You can’t keep checking my site for new recipes. Sign up for my newsletter and I’ll send you a new recipe every week. Boom!