I was among the first to make ganache from chocolate and tahini (instead of cream) and invented a recipe in 1999 for a Gourmet magazine cover story. I created a chocolate petits fours for a kosher-style meal where the mixing of meat and dairy was not allowed. This idea is now a hot new trend and lots of chefs are exploiting tahini (sesame seed paste) to the max. Here's my recipe from Gourmet for Chocolate-Tahini Cups. They are radically simple to make and taste like a sophisticated Chunky bar. A great idea for Valentine's Day.
1/2 cup dried currants
1 cup boiling-hot water
8 ounces best quality semi-sweet chocolate (like Valrhona)
3-1/2 tablespoons tahini (Middle Eastern sesame seed paste)
vegetable cooking spray1
8 - 1-inch candy papers/liners
Soak currants in hot water for 5 minutes. Drain and pat dry with paper towels. Melt chocolate with 3 tablespoon tahini in a metal bowl set over a saucepan of simmering water, stirring until smooth, and stir in currants. Lightly spray liners with cooking spray and spoon chocolate mixture into candy paper liners. Cool 5 minutes.
Decorate candies by dipping tip of a skewer or toothpick into remaining 1/2 tablespoon tahini and swirling over tops. Chill until set. Makes 18. Will keep, covered and chilled, for 1 week.