Chocolate - sesame spread Recipe

1. Weigh the sesame and lay a sheet of baking parchment flat on your work surface.
2. Heat the water and caster sugar in a frying pan. When the mixture begins to bubble, add the sesame seeds and stir. Cook until the seeds caramelise, which will take 5-10 minutes. Stir from time to time until the colour is darker and the texture more crunchy.
3. Pour the seeds onto the baking parchment and leave to cool. The seeds will stick together. Put the cooled seeds in the mixer to obtain a powder.
4. Add the icing sugar, powdered milk and fleur de sel. Mix together, adding the oil. The mixture should be doughy. Add the oil if the mixture is still too dry.
5. Melt the chocolate in the microwave (25 seconds, several times in succession) or in a bain-marie, then add the chocolate to the mixer. Mix until you have an even dough and a texture that suits you.
6. Without heat treatment, this spread will keep for 2-3 months in the cupboard.
7. For a longer storage time, you can carry out heat treatment for 1.5 hours at 100°C.

Recipe by Appetia for Le Parfait.