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Jan. 3rd, 2022 08:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Tahini Chocolate Bars.
Ingredients
Tahini layer:
8 Tbsp unsalted butter, melted
1 cup (230 g) tahini
1/4 cup (84 g) honey
1 1/2 tsp vanilla
3/4 tsp salt
1 1/4 cup (141 g) powdered sugar
1 1/4 cup (178 g) graham cracker crumbs
Chocolate layer:
3 Tbsp heavy cream
2/3 cup (113 g)semisweet bittersweet chocolate (I generally don't bother with anything less than 65% cacao these days)
sesame seeds for garnish
Get out an 8" square pan. Line the pan with a piece of parchment long enough to come up and over two opposite sides - i.e. make a parchment sling.
Make the tahini layer: Mix together all the ingredients in a large bowl until evenly blended and smooth. Press the mixture over the bottom and into the corners of the pan. Set aside.
Make the chocolate layer: Heat the cream in a saucepan until it begins to steam. Add the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted. Pour the chocolate over the tahini layer, spreading it with the back of a spoon or offset spatula to make a smooth, even layer.
Sprinkle the sesame seeds over the chocolate and let the bars rest until the chocolate has set but is not firm, an hour or up to several hours depending on the temperature of your kitchen. Resist the temptation to put the bars into the fridge; this will over-harden the chocolate and make it difficult to cut cleanly.
Once the chocolate has set, cut the bars into 36 squares; a bench knife works well here. Let the bars rest in the pan for several hours (overnight is best) until the chocolate is firm and the tahini layer has set.
What worked: Very easy to make, and a showy party dish. The most time-intensive part was the wife spreading the tahini evenly in the pan. It was delicious, like a chocolate-peanut butter bar but less intense.
What didn't: 36 squares was almost too little; they were two wee bites. On the other hand, that made them good petits fours for an Xmas party we went to.
Will I make it again? Definitely.
Ingredients
Tahini layer:
8 Tbsp unsalted butter, melted
1 cup (230 g) tahini
1/4 cup (84 g) honey
1 1/2 tsp vanilla
3/4 tsp salt
1 1/4 cup (141 g) powdered sugar
1 1/4 cup (178 g) graham cracker crumbs
Chocolate layer:
3 Tbsp heavy cream
2/3 cup (113 g)
sesame seeds for garnish
Get out an 8" square pan. Line the pan with a piece of parchment long enough to come up and over two opposite sides - i.e. make a parchment sling.
Make the tahini layer: Mix together all the ingredients in a large bowl until evenly blended and smooth. Press the mixture over the bottom and into the corners of the pan. Set aside.
Make the chocolate layer: Heat the cream in a saucepan until it begins to steam. Add the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted. Pour the chocolate over the tahini layer, spreading it with the back of a spoon or offset spatula to make a smooth, even layer.
Sprinkle the sesame seeds over the chocolate and let the bars rest until the chocolate has set but is not firm, an hour or up to several hours depending on the temperature of your kitchen. Resist the temptation to put the bars into the fridge; this will over-harden the chocolate and make it difficult to cut cleanly.
Once the chocolate has set, cut the bars into 36 squares; a bench knife works well here. Let the bars rest in the pan for several hours (overnight is best) until the chocolate is firm and the tahini layer has set.
What worked: Very easy to make, and a showy party dish. The most time-intensive part was the wife spreading the tahini evenly in the pan. It was delicious, like a chocolate-peanut butter bar but less intense.
What didn't: 36 squares was almost too little; they were two wee bites. On the other hand, that made them good petits fours for an Xmas party we went to.
Will I make it again? Definitely.
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Date: 2022-01-03 05:02 pm (UTC)