Goma (胡麻) in Japanese is black sesame, which is sweet when roasted and blended. You may have heard of the black sesame paste in Japanese stores, a popular flavor in mochi. And growing up with my Japanese mother's taste buds for these sweets made me absolutely ECSTATIC I found a recipe , whose flavors made me nostaglic.. flashbacks reoccurring of me eating sweet "dango" on my Grandmother's tatami mats in Japan. I hope you all try this recipe out! The shells were perfectly flavored; texture was impeccable. The white chocolate black sesame filling was addicting to the point where I was afraid I wouldn't have enough to fill my shells considering they would "accidentally" disappear little-by-little :) For the toasted black sesame, I lightly toasted them in a dry pan until fragrant and put them in a traditional "Suribachi" (擂鉢); in other words a mortar and pestle. You are more than welcome to use a food processor to grind it. This can also be bought already ground up at your local Japanese/International market. Recipe inspired by YOO-EATZ (http://www.yoo-eatz.com/)

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