1 .Toast the sesame seeds over low heat, stirring constantly, until golden brown.
2. Melt half of the chocolate with 1 teaspoon of coconut oil, in a double boiler or in the microwave.
3. Add half of the sesame seeds and mix.
4. Fill 1/3 of each mold with the mixture, covering the walls well.
5. Refrigerate for 30 minutes, until the chocolate hardens.
6. Melt the other half of the chocolate and add the remaining half of the sesame seeds.
7. Remove the molds from the refrigerator and fill each with 1/2 teaspoon of jam, topping with the rest of the chocolate.
8. Refrigerate for an additional 30 minutes until ready to unmold.