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 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.
Ingredients
Chocolate Shells & Capping
300g(10 oz)chocolate, in temper
Sesame Feuilletine
100g(3/4-1 cup) sesame brittle
25g(2 tbsp)cacao butter, melted
Instructions
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.