Happy Chocolate Week one and all. It’s seems like the perfect excuse to bring out one of my favourite recipes - Chocolate Sesame Balls - from my first cookbook, China Modern. These are what I call my 'naughty but nice' Chinese-style profiteroles. Glutinous rice is used to make a snug casting for pieces of dark chocolate, which melts inside when cooked. For chocolate lovers, this is a must-try recipe. Full recipe is in China Modern or right here. You just can’t go wrong! Love, Ching x
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