Still playing with the black sesame paste from Hong Kong. This time blend 50:50 with melted dark chocolate, to make a fragrant ganache, a good balance of both flavours. Set in rings.
It is topped with matcha cream, simple mix a teaspoon of matcha powder into 100ml whipping cream with a teaspoon of icing sugar to very slightly sweeten.
Excellent combination of very light refreshing cream and rich black ganache.
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