By Akshara
September 12, 2026
Japanese Nama chocolate is famous for its melt-in-the-mouth texture, and adding toasted black sesame creates a sophisticated, midnight-hued version that is deeply nutty and complex. By emulsifying high-quality dark chocolate with heavy cream and concentrated sesame paste, you achieve a dense, silk-like ganache that firms up perfectly in the refrigerator. This is an artisanal, minimalist treat where the roasted, earthy aroma of the sesame cuts through the rich cocoa butter.
200g dark chocolate (70% cocoa), finely chopped  100ml heavy cream (at least 35% fat content)  2 tbsp black sesame paste (roasted and ground)  1 tsp unsalted butter  Extra black sesame powder or cocoa powder for dusting
Place the finely chopped dark chocolate into a heat-proof glass bowl.
Gently heat the heavy cream in a small saucepan until it just begins to show small bubbles at the edgesâdo not let it reach a full rolling boil.
Pour the hot cream over the chopped chocolate, add the black sesame paste and butter, and let it sit undisturbed for 2 minutes to allow the heat to penetrate.
Whisk slowly and deliberately from the centre outward until you have a smooth, emulsified, and glossy ganache without any streaks of unmelted chocolate.
Pour the mixture into a square parchment-lined tin, smooth the surface, and refrigerate for 4 hours before slicing into neat squares and dusting with sesame powder to serve.