Open Sesame

When you ask the creative ladies at Oleana and Sofra (and their just-announced third restaurant-to-be-named-later in Somerville) for a holiday recipe, you know you’re in for an exotic treat. They tend to eschew standard flavor combinations for something completely different. Ever had chocolate and tahini together? Yeah, neither have we – but we’re terribly excited at the prospect. Pastry Chef Maura Kilpatrick notes “When I first saw tahini used in a ganache I thought it was brilliant, and I’ve recently found new ways to incorporate it into desserts like cookies or ice creams.” Here, she opts for the candy route, creating milk chocolate tahini bites.

These rich and unusual little cups of deliciousness are a pretty great idea for the overworked chocolate-lover in your life – they require only four ingredients and come together with just a little bit of stirring. All you really need is a bit of patience. Kilpatrick notes, “Getting the proper ratio and texture was challenging. It is important to take the time necessary to fold in the tahini and butter to achieve the silkiness and perfection of these candies. After that though, these are ready to serve right from the foil wrappers.”

We suggest whipping up a batch this holiday and watching your friends and family’s faces as they discover their new favorite candy.

Milk Chocolate Tahini Bites
yields 32 small candy cups

1 pound good quality milk chocolate (such as Valrhona Jivara)
8 ounces tahini, preferably a dark roasted brand
3 ounces (6 tablespoons) butter, very soft
1/2 cup sesame seeds, toasted

1. It is necessary to completely emulsify the tahini before using. Empty the jar into the bowl of a mixer and beat using the paddle attachment until smooth and all the oil is combined, about 30 seconds on medium speed. (This can also be done by hand - whisk until very smooth and oil is combined.) Keep at room temperature.

2. Place the foil cups into mini cupcake pans to hold the shape of the finished chocolates.

3. Place the milk chocolate in a large bowl over a pot of barely simmering water. The bowl should not touch the water. Stir the chocolate with a rubber spatula until smooth and completely melted. Remove from the heat, dry off the bottom of the bowl and place on a dry towel on the counter top.

4. Add the emulsified tahini in three additions, folding and turning the bowl until well combined. Add half of the softened butter, fold and turn until all the butter is gone; add the remaining butter and continue stirring until very smooth. It is important to stir slowly and not incorporate air into the mixture.

5. Pour the chocolate mixture into the prepared pans. Sprinkle a few toasted sesame seeds in the center of each candy. You can refrigerate to set the candies. Then, let set at room temperature before removing them from the pans to serve.

Hungry for more? Head to the Recipe of the Week section of BostonChefs.com to browse through hundreds of seasonal dishes from Boston’s best chefs.