Molding:

1. Spray dots with tempered black chocolate
2. Spray followed by white chocolate spray
3. Spray gold color
4. Create shells with Gold Quintin

Filling:

1. Melt CARMA Gold Quintin 31%.
2. Add the praline, sesame paste and the roasted sesame.
3. Temper.

1. Roast at 150 Celsius for 7-10mins.

For the filling recipe:

1. Make a dry caramel with sugar and sorbitol.
2. Add roasted sesame seeds on top of the caramel
3. poured on to a Silpat.
4. Once cool, make a paste in Robot Coupe.