Green Tea Chocolate Balls with Sesame
Chop 100 grams (approximately 4 ounces) white chocolate and melt over a hot water bath. Mix in the butter, sesame paste and tea powder and chill in the refrigerator for about 3 hours.
Roll spoonfuls of the chocolate mixture into small balls. Crumble ice cream cones in a freezer bag with a rolling pin and coat the balls with the crumbles. Refrigerate for 2 hours.
Melt the remaining white chocolate and allow to cool to about 35°C (approximately 95°F).
With a fork, pull the chocolate balls through the liquid chocolate, drain and roll in sesame seeds. Store in a cool place until ready to serve.
To serve, place on wooden sticks and decorate with gold decor flakes.