Black Sesame Rice Krispies
Black Sesame Duja, Black Sesame Praline, White Chocolate, Rice Krispies
Chocolatier Mark Lieuw of Stay Sweet | San Francisco, CA
Yield: 40 bars
Adapted by StarChefs | August 2026 | Photo: Will Blunt
INGREDIENTS
Black Sesame Praline:
280 grams black sesame seeds
190 grams granulated sugar
70 grams grapeseed oil
3 grams coarse sea salt
Black Sesame Duja:
110 grams milk chocolate
31 grams cocoa butter
31 grams unsalted butter, melted
To Assemble and Serve:
300 grams melted white chocolate
150 grams black sesame paste
125 grams Rice Krispies
4 grams kosher salt
METHOD
For the Black Sesame Praline:
Place sesame seeds on a silicone-lined sheet tray and set aside. In a saucepan over medium-high heat, combine sugar and 54 grams water. Cook until a light amber color is achieved. Pour mixture over sesame seeds. Let cool. Once cooled, break into bite-sized pieces. Transfer to a food processor with salt With the machine running on low speed, slowly stream in oil, mixing until smooth. Transfer to an airtight container and refrigerate.
For the Black Sesame Duja:
In a saucepan over medium heat, melt chocolate and cocoa butter. Reduce heat and keep warm. In a mixing bowl, combine melted butter and 462 grams Black Sesame Praline. Fold in chocolate mixture. Mix until well combined. Pipe 15 grams mixture into 40 chocolate bar-shaped silicone molds. Refrigerate overnight.
To Assemble and Serve:
Remove Black Sesame Duja from molds and place on a parchment-lined sheet tray. Set aside. In a mixing bowl, combine chocolate and black sesame paste. Fold in remaining ingredients. Divide mixture evenly over Black Sesame Dujas. Refrigerate 1 hour to set. Let Black Sesame Dujas come to room temp and serve.
