Chocolate/sesame spread

1. Weigh the sesame and prepare a sheet of baking paper flat on your worktop.
2. Heat powdered water and sugar in a pan. When the mixture starts to bubble, add the sesame seeds and mix. Cook until the seeds caramelize, it takes 5 to 10 minutes. Mix from time to time until the color is darker and the texture more crisp.
3. Pour the seeds on the baking paper and let cool. The seeds will agglomerate. Pass the cooled seeds to the blender to obtain a powder.
4. Add the icing sugar, powdered milk and fleur de sel. Mix add the oil. The mixture must become pasty. Add oil if the mixture remains too dry.
5. Melt the chocolate in the microwave (25 sec several times in a row) or in a double boiler, then add the chocolate to the preparation in the mixer. Mix until you get a homogeneous mixture and a texture that suits you.
6. Without heat treatment This spread will be kept 2 to 3 months in the cupboard. For a longer storage, you can perform a 1H heat treatment at 100 ° C.

Recipe offered by APPTIA for Le Parfait.