I would like to play with Sesame Caramels and/or ganache filling for chocolate candies or truffles. I'm wanting a robust sesame flavor (not just using sesame seeds as in the Chinese sesame seed honey hard candies) and am thinking of using chinese toasted sesame oil. Has anyone any eperience with this, or seen any books you might mention? Thx much for your help.
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
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