These delicious and unique chocolate treats are like a cross between halva and peanut butter cups.
To cut down on the amount of time, work, and mess, I would replace the home-made candied sesame seeds (steps 1 to 3 below) with some crushed-up sesame snaps.
(This recipe comes from 'Chocolates and Confections' but is slightly modified. Yield is 1350 g - roughly 100 squares.)
1/4 tsp Lemon Juice
50 g Sugar
100 g Sesame Seeds, untoasted
150 g Dark Chocolate, tempered (I would use 250 g)
800 g Milk Chocolate, tempered
220 g Tahini Paste
30 g Sesame Seeds, toasted
1. Rub the lemon juice into the sugar. In a saucepan, caramelize the sugar over direct heat, stirring it constantly.
2. Add the untoasted sesame seeds. Continue stirring over heat until the mixture softens and seeds are lightly toasted.
3. Pour the sesame croquant onto an oiled marble slab. Spread as thinly as possible and allow to cool until completely brittle. Break into individual seeds by rolling with a rolling pin.
4. Mix the crushed seeds with the dark chocolate. Pour into a 8" x 8" brownie pan that is lined with parchment paper.
5. Mix the milk chocolate with the tahini - it is very important that the milk chocolate is tempered before mixing with the tahini. Spread into the cake pan, on top of the dark chocolate layer. Sprinkle with toasted sesame seeds. Allow to crystallize at room temperature until set, about 20 minutes.
6. Cut into 3/4" squares using a knife (or ideally a guitar).