Melt chocolate in a heatproof bowl over a water bath.
Stir half the tahini into the chocolate using a silicone spatula, and then stir in the other half until thoroughly mixed together.
Stir in the vanilla extract. The glaze may stiffen a bit. That's ok, just warm gently, stirring gently.
Pour into a jar. Spread stays creamy at room temperature for a few days. Refrigerate up to 1 month. Warm cold and set Tahini_Tella to spreading consistency in a water bath as needed
Spread on bread, or consider this a dip for pretzels. Dip a chunk of banana into the liquid Tahini-Tella. Allow to set until just tacky and roll in sesame seeds. Refrigerate 5 to 10 minutes until set. Spread on Cupcakes too.