Mix the eggs with the yolks and sugar, then add the powders to the surface without mixing. Meanwhile, whip the whites with the sugar into a supple meringue. When the meringue is ready, pour the sesame paste and konatsu into the first preparation and mix well to obtain a creamy texture, then finally gently fold in the meringue. Pour about 1900g per 60x40cm tray and bake for about 25min at 160°C in the fan oven. Cut ø4cm discs when the cake is cold.

Heat the first purees to 40°C, then add the sugar and pectin mixture. Bring to a boil and add the konatsu off the heat. Leave to cool in the fridge. Break the texture and pour about 20g per ø4cm silicone half-sphere mould before freezing.

Heat the puree with the gelatine, pour over the chocolate, sesame paste and icing sugar to make a ganache. Then at 36°C gently fold in the soft whipped cream.

Heat the cocoa butter to 90°C and pour over the chocolate and sesame paste. Use at 35°C.

Spread the Red CHOCODECOR to 2mm and the Black CHOCODECOR to 1mm, then glue them together before spreading again to 1mm to detail the cape and collar. Make the necklace and locket with the Black CHOCODECOR covered in gold powder.

Pipe mousse into the bottom of a ø5cm h5cm circle and push a cake disc to the bottom. Pipe more mousse on top to finish with half a sphere of frozen sauce with the flat side on top. Also fill a half-sphere silicone mould ø5cm with the foam and place another half-sphere with sauce on it. Freeze, unmold and stick to the side of the visible sauce. Dip in the shell preparation at 35°C and stick the decorations.

• Black Sesame Cake
• Bloody Sauce
• Konatsu Black Sesame Mousse
• Black Sesame Case
• Decoration