Tahin – Sesame Truffle

Created by

Marc Pauquet -

level 1

Alternatively you have these either with hazelnut and/or with Tintorento.

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Recipe components

Used Callebaut products

Tahin – Sesame Truffle

Ingredients	Preparation
400g tahin sesame paste 100g Hazelnut Praline	Combine & mix together
200g Callebaut - Finest Belgian White Chocolate - Velvet	Add and temper - crystalise together.
Q.S. sesame seed	Add the lighly roasted and caramelised sesame seeds Pipe into Truffle Shells Callebaut CHM-TS-17140 Allow to crystalise Give a first thin coat with dark chocolate Callebaut 811 Roll into dark chocolate Callebaut 811 and baked & coloured Kadayf pastry

Tahin - Sesame Truffle with Tintoretto

Ingredients	Preparation
400g tahin sesame paste 400g Tintoretto Basic White	Combine & mix together
Q.S. sesame seed	Add the lighly roasted and caramelised sesame seeds Pipe into Truffle Shells Callebaut CHM-TS-17140 Allow to crystalise Give a first thin coat with dark chocolate Callebaut 811 Roll into dark chocolate Callebaut 811 and baked & coloured Kadayf pastry