Salted Chili Ganache (vegan)

This is the technique I use for making a basic agave nectar ganache. Agave nectar has a luxurious mouthfeel but is extremely sweet. I compensate by pairing it with ingredients that are the opposite of sweet (bitter, sour, salty, etc). The goal is to achieve balance.

In this recipe I'm combining the agave nectar with deep dark chocolate, kashmiri chili and sea salt. I like kashmiri chili because of its bright tangy flavor--it's like cayenne crossed with paprika. The finished ganache is delectably gooey and deeply flavorful. It's sweet, salty, chocolatey, and spicy as it unfolds in your mouth.

1 tsp kashmiri chili plus more to taste
1 tsp sea salt plus more to taste
4 oz deep dark chocolate (around 90% cacao), chopped into small pieces

Dark chocolate shells ready to receive the filling (optional)

Pour the agave nectar, salt and chili in a microwaveable bowl. Stir until the spices are dispersed evenly throughout the syrup.  Zap it in the microwave for 20 seconds on high.

Add the chocolate and stir until dissolved.  If the mixture cools before you can get the lumps out, just zap it in 20 second bursts and keep stirring.

When it's nice and smooth, give it a taste.

Stir in more salt and chili as you see fit. Let the ganache cool until set into a spreadable consistency.

Pipe into dark chocolate shells and cap off with tempered chocolate.

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