This 3-component dessert snack is a combination of black sesame and white chocolate roasted and caramelised to bring out maximum nutty flavours in one bite. The cake base is an in-your-face roasty black sesame, with a velvety and toasty caramelised white chocolate cremeux that sweetens and smooths out the mouthfeel, topped with a crunchy black sesame praline. This dessert has a special place in our hearts - every time we get a waft of the roasted black sesame, it takes us to memories of Chinese Festival seasons with family.

This flavour pairing was inspired by the caramelised white chocolate and black sesame ice cream dessert called ‘Goma Street’ from Sokyo, Sydney - an eye-opening and unforgettable dessert!

Black Sesame Dacquoise

The base is a black sesame dacquoise made with about half roasted black sesame powder and half icing sugar, folded through a meringue. When baked perfectly, the results are a beautifully delicate crust with a light and chewy interior that is full at first, then melts in your mouth. The dacquoise is a cousin to the macaron but with a fluffier and fuller body. The black sesame gives the cake a uniquely earthy aroma and dramatic colour contrast.

Caramelised White Chocolate Cremeux

When you slow roast white chocolate, the milk solids take on a warm caramel colour and flavour. The tasting experience is elevated to a complex deep golden profile with less sweetness, more depth, and butterscotch notes. Caramelising white chocolate yourself gives you freedom in how far to take the caramelisation, and we’ve taken it to the edge here to optimise for the perfect balance of flavours. The texture of the cremeux brings the ideal level of creaminess and body to the dessert. All desserts need a proper ratio of lubrication for a satisfying mouthfeel and this dessert already has a light base with plenty of air pockets, so a fuller-bodied cremeux is the ultimate match.

Black Sesame Praline

This glistening and rustic-shaped garnish is an elegant topping which completes the dessert. A little goes a long way with this praline - it has a satisfying crunch to it with a mild nut-like roasted aroma and earthy undertones. This element is reminiscent of many childhood sesame snaps shared between lunch boxes.

One-Bite

A one-bite is designed to be eaten in one go and is packed with maximum flavour. It is a fun little dessert snack perfect for entertaining as it’s easy to make many of them, they look amazing on a platter your guests can grab just one if they just want to taste, don’t want too many calories or are feeling full and bloated. But trust us, your guests won’t be able to resist taking another! This is a great idea for all occasions, such as Christmas parties, birthdays or special dinners. This recipe makes around 80 one-bites.

Ingredients

Caramelised White Chocolate Cremeux

• 1/2 gelatin leaf (any type)
• 236g caramelised white chocolate
• 47 g egg yolks (2-3 eggs)
• 20 g caster sugar
• 157 g whole milk
• 39 g heavy cream (35-36% fat)

Black Sesame Dacquoise

• 200g pure icing sugar
• 180g roasted black sesame powder
• 70g caster sugar
• 200g egg whites (5-6 large eggs)

Black Sesame Praline Crunch

• 50g sugar
• 50g roasted black sesame 

Method

Caramelised White Chocolate Cremeux

1. Rehydrate the gelatin leaf in cold water.
2. Partially melt the caramelised white chocolate in the microwave.
3. Mix the egg yolks and caster sugar until evenly incorporated with a whisk.
4. Heat the milk and cream together until just simmering (or 70°C).
5. Temper the egg yolks and sugar with the milk and cream.
6. Return the whole mixture to a gentle heat and continue stirring until the mixture coats the back of a spoon (or reaches 82-84°C) to make a creme anglaise.
7. Take off the heat.
8. Squeeze the excess water out of the gelatin leaf and stir into the creme anglaise until melted.
9. Pour the creme anglaise through a sieve onto the caramelised white chocolate.
10. Emulsify with an immersion blender.
11. Touch plastic wrap to the entire surface and allow it to set in the fridge for 24 hours.

Black Sesame Dacquoise

1. Preheat the oven to 180°C.
2. Sift the icing sugar and black sesame powder together.
3. Beat egg white in a stand mixer on medium speed. Once soft peaks have been reached, gradually add caster sugar and beat until stiff to make a meringue.
4. Add sifted ingredients to the meringue and carefully fold in until evenly mixed.
5. Spread the mixture using an offset spatula to a thickness of about 1.5cm onto a baking tray lined with a silicone sheet.
6. Bake for 30 minutes.
7. Allow to cool completely.

Black Sesame Praline

1. Make a dry caramel with the sugar.
2. Pour in the black sesame and stir briefly until evenly incorporated.
3. Pour onto a silicone sheet and leave at room temperature until completely cool.

Assembly

1. Cut small circles out of the dacquoise using a 3cm circle cutter.
2. Break or chop the black sesame praline into smaller pieces.
3. Prepare a piping bag with a 1cm round piping tip and the cremeux.
4. Pipe small amounts of cremeux onto the dacquoise and top with a piece of black sesame praline.