Ambrosiac musings of a food maniac

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!

I first made this sauce when I had some very ripe grape tomatoes (a plum-shaped variant of cherry tomato) left over. I sliced a few of them, threw in the wok with some garlic, chili peppers and rosemary and then found out I was out of red wine, so I used some balsamic vinegar instead. The sauce was surprisingly delicious and I earned a new recipe.

You can use regular tomatoes instead of cherry tomatoes, but try to pick the smallest, ripest tomatoes you can find. If using regular tomatoes, cut each tomato to 4 or 8 pieces, according to their size.