I figured ganache is actually pretty easy to make at home as long as you: 1) have good chocolate; 2) can be cautious about not burning. This Valentines, I made homemade ones referring to this cookpad recipe,with an added kick of pinot noir salt crystals and powdered Columbian cocoa powder with paprika.
I actually didn’t use the best chocolate…. but I hope those who ate this liked it!
Black chocolate bars, 100g
Pinot noir salt
Cocoa powder, not even 50g
Paprika powder, a hint
- Chop up your chocolate bar into small pieces while you boil water and have a bowl sunk in it.
- Once water is boiled, lower the heat. Put your chocolate pieces in the bowl, stir and let it melt.
- Combine cream in the melted chocolate.
- On a pan or tupperware, line parchment paper, and pour your chocolate mixture. Sprinkle some pinot noir salt (more than you think). Let it cool in freezer for 3 hours or overnight.
- Once completely cooled, prepare in a small bowl your cocoa powder and paprika mixture. Chop off the edge and fringe of your chocolate to make perfect squares. It is best to cut right out of the fridge so you don’t get sticky chocolate everywhere. Cut your chocolate into bite size small pieces, mine is not even an inch one end. I put just the bottom of my squares into the mixture, so I can visibly see the salt. But this is up to you!
- Best eaten right out of the freezer 😉
So about this pinot noir salt… I used my mom’s kitchen making this, so I got to use some of her fancy things. She got this in Portland, Oregon, and this salt really tastes like pinot noir… definitely buy it for fun if you find it. I think it would be a great gift, too!