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.