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1. Combine the praline paste and cocoa butter, followed by the tempered chocolate. 2. Allow to set partially. Transfer to a pastry bag fitted with a large plain tip; pipe long ropes of the mixture. Allow to set completely. 3. Cut the ropes into smaller pieces and dip or enrobe as desired. 125g black sesame paste 20g cocoa butter, melted 55g dark chocolate couverture, tempered Michael Laiskonis Workbook www.mlaiskonis.com March 2009 Yield: 200g
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Black Sesame Rocher Yield: 200g 125g black sesame paste 20g cocoa butter, melted 55g dark chocolate couverture, tempered 1. Combine the praline paste and cocoa butter, followed by the tempered chocolate. 2. Allow to set partially. Transfer to a pastry bag fitted with a large plain tip; pipe long ropes of the mixture. Allow to set completely. 3. Cut the ropes into smaller pieces and dip or enrobe as desired.
Michael Laiskonis Workbook
www.mlaiskonis.com March 2009
