Balsamic ganache domes
Photo by Keren S
I love ganache domes. Quite like truffles (or like the Italian variant, Tartufo Nero) but softer due to the higher cream to chocolate ratio. I like to use 70% cocoa solids Guanaja chocolate from Valrhona but any good chocolate works.
Usually I add some whisky (15 year old Dalwhinnie works great), orange liquer or espresso, but this time I wanted something different, and balsamic vinegar seemed like an interesting choice. I was pleased to discover how well it works together with the ganache!
6
- 200g high-quality 70% cocoa solids chocolate
- 150ml cream
- 20ml (4 teaspoons) good balsamic vinegar
- a pinch of salt
- Heat the chocolate and cream in the microwave or a bain-marie.
- When the chocolate has melted, stir well, then add the salt and balsamic vinegar and stir again.
- Move to a silicone dome baking pan and refrigerate for a few hours until solid.
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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