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Dallmayr Black Night

Dallmayr Black Night – Black. Blacker. Espresso. On the evening of Saturday, 9 November 2019, Dallmayr hosted “Black Night” – an inspirational event to celebrate espresso all in black, with coffee & food pairings, coffee cocktails and cool DJ sounds in an elegant rooftop atmosphere.

The event set the perfect stage for four new and exciting flavour combinations, delightfully presented during coffee & food pairings with Dallmayr Espresso Dark Roast.

Dallmayr Blacknight 2019 Video
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Recipe tip

Sesame / cassis / carrot

Thanks to its wonderful combination of acidity and fruity aromas, this teriyaki skewer releases a thrilling burst of flavours. Small cubes of cassis jelly are threaded onto a skewer and wrapped in a strip of black carrot. This is then dipped into a sweet fruity marinade and rolled in caramelised black sesame seeds – a texture that truly tantalises your taste buds!

Teriyaki Spieß für Food Pairing mit Dallmayr Espresso
Black night recipe tip - teriyaki skewer

“Here, the espresso acts as a base for the variety of different flavours. It initially creates a contrast thanks to its intense aromas. The light acidity of the Dark Roast, which is reminiscent of blackcurrant, then serves as a connecting element, bringing together all the flavours and aromas to round off the taste experience.”

Ingredients & Preparation


Thread together three jelly cubes for every carrot strip on a small wooden skewer. Now dip the skewer into the cassis dip before gently rolling in the crunchy sesame.

Currant jelly cubes
  • 200 ml redcurrant juice
  • 150 ml blackcurrant juice
  • 25 ml lemon juice
  • 180 g glucose
  • 400 g sugar
  • 20 g pectin
  • Finely grated zest from ¼ orange

Mix the pectin together with the sugar, then stir in both the redcurrant and blackcurrant juice. Add the remaining ingredients and bring to the boil. Line a rectangular casserole dish with cling film, pour in the warm jelly mix until around 2 cm thick, and leave in the fridge to set. Once firm, cut the jelly into 1.5–2 cm cubes.

Black carrot confit
  • Black carrot
  • Currant juice
  • Jam sugar
  • Vanilla

Peel the black carrot and cut into thin strips with a bread slicer. Then boil in a confit of currant juice, vanilla and jam sugar (3:1). Continue to cook until the strips are soft but still firm to the bite. Leave the carrot to soak in the mixture, then put the strips on a porcelain plate to cool.

Caramelised black sesame
  • Black sesame seeds
  • Sugar
  • Olive oil
  • Glucose

For the sugar syrup, boil one part sugar to one part water with a dash of lemon juice. Then put the black sesame seeds into a bowl and coat with the sugar syrup. Important: the sesame seeds should be lightly coated and not swimming in the syrup. Spread the coated sesame seeds onto a baking tray lined with baking paper and caramelise in the oven at 160°C for approx. 8 minutes. Allow to cool, loosening up the sesame seeds with a spoon to prevent them from clumping together while the sugar is solidifying.

Blackcurrant dip
  • Currant juice confit
  • Orange juice

Leave the remaining cassis confit to cool and add a little orange juice to form a thick dip.