Hearts of Darkness

Makes 12 cups or 48 mini-cups (see note)

Black all the way through to its core, the pseudo-Middle Eastern flavors of this confection are a revisionist take on the humble peanut butter cup. The subtle herbs add a surprising dimension of flavor. And the totally Goth presentation will make these a hit at your next grown-up Halloween gathering. Note that a food processor is required for this recipe. These can be made up to two weeks ahead. Food & Wine intern Rachael Daylong adapted the recipe to the mini size.

• 11/3 cups black sesame seeds
• 4 teaspoons honey
• 2 tablespoons vegetable oil
• 3 tablespoons powdered sugar
• 1 teaspoon dried rosemary
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon kosher salt
• 2 1/2 cups chopped good quality dark chocolate (about 18 ounces)

Instructions: Toast the sesame in a heavy-bottomed skillet for about 3 minutes over medium-high heat, stirring frequently. Remove from heat when the seeds start to pop and crackle.

Combine the sesame seeds, honey, oil, sugar, rosemary, caraway and salt in a food processor and blend until extremely smooth, about 5-8 minutes, pausing occasionally to scrape down the sides. The filling will come together into a thick paste.

Place paper or silicone cup liners into each of the 12 cups of a muffin pan. Meanwhile, take about 1 tablespoon of the sesame butter filling into your clean hands, roll into a ball, and flatten into a disc that will fit into the center of the cupcake liner, but not touch the sides. Shape the remaining 11 centers, using all of the filling.

In a microwave-safe bowl, heat the chocolate on high for 1 minute, and stir well to distribute the heat. Heat for 1 more minute, and stir again. Heat an additional 30-60 seconds, stirring thoroughly. The chocolate should be melted, quite satiny, and able to drop in ribbons from the end of a spoon.

Working quickly, spoon about 2 tablespoons of melted chocolate into the bottom of each liner, being careful to coat the bottom in a complete, thin layer, and to coat up the sides about halfway. Gently drop each of the filling centers into the middle of the cup, and give it a gentle tap to secure it into the chocolate (but don't push it all the way through to the bottom). Cover each center with an additional tablespoon of chocolate, covering the top completely, and allowing it to surround the sides of the sesame butter, enclosing it completely. If chocolate gets too thick, heat for an additional 30 seconds and stir.

Gently smooth out the tops with the back of a spoon. Let sit, undisturbed, at least 4 hours, until the cups harden completely. Eat immediately, or store up to two weeks in an airtight container. Do not refrigerate.

Note: For bite-size candies, use 4 cups chopped chocolate (about 24 ounces). Place paper liners into each of the 12 cups of 4 mini-muffin pans. Form the sesame butter into 48 teaspoon-size balls and flatten into disks. Spoon 1 heaping teaspoon melted chocolate into each muffin tin and place the sesame disc on top. Cover with an additional 1 teaspoon of chocolate and let cool.

Honey Ginger Caramel Apples

Makes 4 to 6 apples

Note that a candy thermometer is necessary for this recipe, and that it's best to make the ginger syrup well ahead – that's essential if you want to make the crystallized ginger. At any rate, the caramel apples need to cool
at least 1 hour before eating.

• 1/4 pound fresh ginger, peeled
• 1/2 cup sugar
• 3/4teaspoon kosher salt
• 4-6 small, tart, crisp apples (like Granny Smith, Mutsu, Arkansas Black or King David)
• 1 cup heavy whipping cream
• 1/4 cup honey
• — Minced crystallized ginger (optional; see accompanying instructions)

Instructions: Using a mandoline or a sharp knife, slice the ginger very thinly, about 1/8-inch (or 3 mm). Meanwhile, bring the sugar and 1 cup water to a boil, uncovered. Add the ginger and 1/4 teaspoon salt, stirring to coat, and simmer, covered, for 30 minutes. Let cool, then strain the liquid from the solids. Use the solids to make crystallized ginger (see accompanying instructions). If making crystallized ginger, refrigerate the syrup and proceed with the instructions for the ginger. When ready to make the apples, wash, dry, and destem them. Insert pop sticks or trimmed wooden barbecue skewers through the top of the apple and halfway through toward the core. Lay a piece of parchment paper over a baking sheet and have the skewered apples at the ready.

Pour the cream into a large straight-edged saucepan. Attach the thermometer to the side of the pan, being careful not to let the sensor touch the bottom. Heat the cream over medium-high heat until it starts to bubble, about 3 minutes. Add the honey, 3/4 cup of the ginger syrup (save the remainder for another use) and remaining 1/2 teaspoon salt. Combine well and heat until the temperature reaches 255-260°, stirring frequently, about 15 minutes. Note that the mixture will foam and increase in volume.

Once temperature has been reached, remove the pan from the heat and stir constantly for about 70-90 seconds, until the caramel cools slightly and becomes viscous enough to run off of the spoon in a steady stream.

One at a time, dunk each apple into the caramel, covering it completely, tipping the pan or spooning the caramel as necessary to cover the fruit. Lift the apple from the caramel and turn upside down momentarily to smooth the caramel, then place, bottom-side-down, on the parchment-covered baking sheet. If you are using the crystallized ginger, adhere it immediately to the caramel.

Let apples cool for at least 1 hour. To store, gently peel from parchment paper and rewrap in large squares of wax paper or parchment paper. Close with a ribbon or twist-tie around the stick.