Cre­ative Com­bi­na­tions

Home & Decor (Malaysia) - - FEAST -

It comes as no sur­prise that the com­bi­na­tion of two pow­er­houses – cof­fee and chocolate – can be dif­fi­cult to match with other flavours, but with some ex­per­i­men­ta­tion, clear op­tions re­veal them­selves. Citrus fruit in par­tic­u­lar pair well with chocolate, but also with lighter roasts, while nuts of any kind make per­fect part­ners with both.

Pen­dant of Ara­bica For cof­fee in­fused apri­cots

100 g Dried Apri­cots, chopped 100 g Ara­bica Es­presso 200 g Hot Wa­ter 70 g Sugar One Cin­na­mon Stick

For apri­cot and ara­bica ganache

350 g Cream 150 g Apri­cot Puree 150 g Cof­fee In­fused Apri­cots 550 g Dark Chocolate

Cou­ver­ture

30 g Un­salted But­ter

One Vanilla Bean

200 g Dark Chocolate, for

Dip­ping

METHOD

1 Make cof­fee-in­fused apri­cots: Boil es­presso, wa­ter, sugar and cin­na­mon stick. Re­move from heat. Add apri­cots into es­presso syrup. Soak for 30 min­utes, then strain.

2 Warm cream and apri­cot puree with vanilla bean. Pour over 550 g chocolate cou­ver­ture and but­ter. Stir un­til chocolate has melted and com­bined with the cream. Add in cof­fee-in­fused apri­cots and stir to com­bine. Chill for two to three hours.

3 Once chilled, roll chocolate into round balls. Melt 200 g dark chocolate. Dip chocolate balls in ganache to fully coat. Al­low to set be­fore serv­ing.

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