Blackberry Marshmellow Pops, and Matcha Tea & Sesame Brownies

Saturday’s Chocolate Desserts class was the very class for this term. No more classes until the Fall. What we ended up making in the last class was: Blackberry Marshmallow on top of a Champagne Milk Chocolate Ganache pops dipped in Dark Chocolate, and a Matcha Tea Brownie with Tahini Milk Chocolate Ganache topping dipped in Milk chocolate and sprinkled with toasted sesame seeds. 😀

Matcha Tea Brownie with Tahini Milk Chocolate Ganache, Dipped in Chocolate, and Sprinkled with Sesame Seeds.
Blackberry Marshmallow on top of a Champagne Milk Chocolate Ganache pops dipped in Dark Chocolate. 🙂
Close-up shot of the Blackberry Marshmallow Pops.
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