Sesame Squares



Lemon juice ¼ tsp ¼ tsp <1%
Sugar 50 g 2 oz 4%
Sesame seeds, untoasted 100 g 3.5 oz 7%
Dark chocolate, melted, tempered, at 32°C/90°F 150 g 5 oz 11%
Milk chocolate, melted, tempered, at 30°C/86°F (see Note) 800 g 29 oz 60%
Tahini 220 g 8 oz 16%
Sesame seeds, toasted 30 g 1 oz 2%
Batch Size 1350 g 48.5 oz 100%
Dark chocolate, melted, tempered, for dipping as needed


  1. Rub the lemon juice into the sugar.
  2. In a saucepan, caramelize the sugar over direct heat while stirring constantly.
  3. Add the sesame seeds. Continue stirring over heat until the mixture is softened, and the seeds are toasted.
  4. Pour the sesame croquant onto an oiled marble slab. Spread as thinly as possible and allow to cool until completely brittle. Use a rolling pin to crush the croquant into individual seeds.
  5. Mix the crushed seeds with the tempered dark chocolate.
  6. Roll the chocolate-sesame mixture between sheets of heavy plastic to form a square slightly larger than 30 × 30 cm/12 × 12 in. Trim the slab to 30 × 30 cm/12 × 12 in. Set up a frame 12 × 12 × ½ in around the perimeter of the slab.
  7. Mix the tempered milk chocolate with the tahini (see Note). Spread into the frame containing the chocolate-sesame slab. Sprinkle with the toasted sesame seeds. Allow to crystallize at room temperature until set, about 20 minutes.
  8. Cut into squares, using the 22.5-mm strings on a guitar.
  9. Dip up to the top face in tempered dark chocolate.