Chocolate and Black Sesame Mooncake

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A contemporary take on the classic recipe, the fusion of dark chocolate, salted egg yolk and black sesame offer an incomparable taste, mouthfeel and texture. This is definitely a keeper for all mooncake enthusiasts.

Makes 7 – 8 mini sized mooncakes.


5 gram cocoa powder
85 gram Hong Kong flour
1 1/2 alkaline water
35 gram aged golden syrup
20 gram dark chocolate, melted
20 gram pure peanut oil



150 gram ready to use lightly sweetened black sesame paste
4 egg yolks, cooked and divide to 8 smaller yolks



20 gram egg yolks
60 gram water
5 gram golden syrup



1. Blend Hong Kong flour, cocoa powder, melted chocolate + peanut oil and golden syrup together.



11 gram black sesame paste x 6
25 gram chocolate skin dough x 6
9 gram divided salted egg yolks x 6



1. Wrap salted egg yolks in a flatten black sesame paste.
2. Wrap the filling with a flatten chocolate skin dough.
3. Roll into balls and dust with some flour.
4. Press firmly into a mould, unmould and place on a lined baking tray.
5. Bake at preheated oven 180 degrees Celsius for 10 minutes.
6. Remove from oven and brush with egg wash, then bake for another 15 minutes.
7. Leave mooncakes to cool down completely before storing into an airtight container. The mooncakes will eventually soften after 3 days.

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