Cold-Set Black Sesame & Yuzu Slab with Tempered Cocoa Crunch

Instructions

1. 1

   Hydration is step one. Sprinkle 3g powdered gelatin over 15g cold water in a small bowl. Let it bloom undisturbed. We treat gelatin with respect—it gives our final slice its precise, architectural edge.

   2 min

   Tip: Never stir powdered gelatin after sprinkling; just let it absorb the water naturally.

2. 2

   In a medium saucepan, bring 200g heavy cream and 100g whole milk to a gentle simmer over medium heat. Do not let it boil; we want steam, not bubbles.

   5 min

   Tip: Watch the edges of the pan. Once you see small bubbles forming at the perimeter, pull it off the heat.

3. 3

   In a labeled bowl, whisk 60g egg yolks and 50g caster sugar until pale. Slowly stream in half the hot dairy while whisking continuously. This is our first temper—introducing heat gradually prevents scrambling.

   3 min

   Tip: Secure your bowl with a damp towel underneath so it doesn't spin while you pour and whisk.

4. 4

   Return the tempered mixture to the saucepan with the remaining dairy. Cook over low heat, stirring constantly with a spatula, until it hits exactly 82°C (180°F). Precision here means a silky texture later. Remove from heat immediately.

   5 min

   Tip: Draw a line through the custard on the back of your spatula; if it holds the line, it's ready.

5. 5

   While the anglaise is hot, whisk in the bloomed gelatin, 80g pure black sesame paste, and 10g fresh yuzu juice. The yuzu provides the essential acidic contrast to the rich, roasted sesame.

   3 min

   Tip: Whisk until the gelatin is completely dissolved and the sesame paste is seamlessly emulsified.

6. 6

   Transfer the sesame anglaise to a clean bowl set over an ice bath. Stir occasionally until it drops to 30°C (86°F). Let it cool. Future you deserves clean slices, and a hot custard will obliterate our chocolate base.

   20 min

   Tip: Stirring occasionally prevents a skin from forming while the temperature drops.

7. 7

   While the anglaise cools, temper the chocolate. Melt 75g 70% dark chocolate over a double boiler to 45°C. Remove from heat and aggressively stir in the remaining 25g 70% dark chocolate (finely chopped) until smooth and the temperature drops to 27°C. Briefly warm back to 31°C.

   15 min

   Tip: Wipe the bottom of your bowl when you remove it from the double boiler; water is the enemy of tempered chocolate.

8. 8

   Fold 30g toasted black sesame seeds, 40g toasted puffed rice, and 2g flaky sea salt into the tempered chocolate. We're not adding steps—just improving decisions. This ensures a sharp snap against the soft custard. Press evenly into a parchment-lined 8x8 pan.

   5 min

   Tip: Use an offset spatula to push the mixture into the exact corners of the pan. A flat base ensures an even dessert.

9. 9

   Place the pan in the freezer to flash-set the chocolate matrix.

   5 min

   Tip: We only need the surface to solidify so the layers stay distinct.

10. 10

    Check the anglaise. Once it hits that 30°C mark—cool to the touch but still fluid—pour it gently over the set chocolate base. Tap the pan once on the counter to release any trapped air bubbles.

    2 min

    Tip: If the anglaise has thickened too much in the ice bath, gently warm it over a water bath for 5 seconds.

11. 11

    Transfer to the fridge. Leave it completely alone for at least 4 hours. The gelatin needs time to build its network.

    240 min

    Tip: When slicing, use a hot, dry knife for sharp geometry. Wipe the blade between every single cut.