The sweet and spicy flavour of the Persian spice pairs wonderfully with the richness of the dark chocolate making these a very exciting little treat.
Prep time 10 minutes | Setting time 8 hours | Makes 40 pieces
Ganache
Ingredients300g Guittard dark chocolate 64% 100g Guittard milk chocolate 38% 250g double cream 10g unsalted butter 10g Essential Cuisine Persian spice rub deZaan Crimson red cocoa powder (to dust)
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MethodBring to the boil the cream and Persian spice, cover and leave to infuse for 15 minutes. Remove the cling film and bring back up to the boil. Pour the hot cream over the chopped chocolate, use a whisk until the chocolate is melted. Once the chocolate is melted add your butter and use a hand blender to create emulsion. Pour the ganache into the frame and leave overnight to crystallise. Cut ganache into desired size piece. Dip ganache cubes into tempered dark chocolate and place straight into cocoa powder to finish. |
