Sensei Bars


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Base Layer

Lemon juice ½ tsp ½ tsp <1%
Sugar 100 g 4 oz 17%
Sesame seeds, untoasted 200 g 7 oz 29%
Butter, very soft 50 g 2 oz 8%
Dark chocolate, melted, tempered, at 32°C/90°F 300 g 11 oz 46%
Batch Size 650 g 24 oz 100%

Sesame Gianduja

Milk chocolate, melted, tempered, at 30°C/86°F 800 g 28 oz 78%
Tahini 220 g 8 oz 22%
Batch Size 1020 g 36 oz 100%

Green Tea Ganache

Heavy cream 250 g 9 oz 24%
Glucose syrup 80 g 3 oz 8%
Green tea powder (matcha) 10 g 0.5 oz 1%
Cocoa butter, melted 30 g 1 oz 3%
White chocolate, melted, tempered, at 30°C/86°F 680 g 24 oz 64%
Batch Size 1050 g 37.5 oz 100%
Milk chocolate, melted, tempered, for enrobing as needed
Green tea powder (matcha), for finishing as needed


To Make the Base Layer

  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. Use a rolling pin to break the croquant into individual seeds.
  5. Stir the butter into the tempered dark chocolate, taking care that no lumps of butter remain.
  6. Mix the crushed seeds into the dark chocolate mixture.
  7. Roll the base-layer mixture between sheets of heavy plastic to form a rectangle slightly larger than 30 × 61 cm/12 × 24 in. Trim to 30 × 61 cm/12 × 24 in. Set up a frame 12 × 24 × ½ in around the perimeter of the slab.

To Make the Sesame Gianduja

  1. Combine the tempered milk chocolate and tahini.
  2. Spread into the frame containing the base-layer mixture. The gianduja will not come to the top of the frame. Allow to crystallize at room temperature until set, approximately 30 minutes.

To Make the Green Tea Ganache

  1. Combine the cream, glucose syrup, and green tea powder in a saucepan. Bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Allow to cool to 40°C/105°F.
  3. Add the melted cocoa butter to the tempered white chocolate. Pour the cooled cream mixture over the white chocolate mixture.
  4. Using a spoon or spatula, stir in vigorous small circles outward to emulsify.
  5. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  6. Pour the ganache immediately into the frame on top of the gianduja. Spread the ganache into an even layer. Cover with plastic wrap once it is firm and allow to crystallize overnight.

To Complete the Sensei Bars

  1. Remove the frame from the slab.
  2. Cut the slab into bars 19 mm × 8 cm/¾ × 3 in. Enrobe in the tempered milk chocolate. When the chocolate begins to set, use a dipping fork to make a wave pattern on top of each bar. Finish by lightly sifting green tea powder over the tops of the bars.