Chocolate and spices are an odd combination. We all know about chili and dark chocolate, but what about lemongrass and white chocolate or cayenne pepper and milk chocolate. ‘There are no hard and fast rules,’ says Chef Ajmal Salim over what flavours you can put together – we disagree wholeheartedly with him that ginger doesn’t go with dark chocolate – but all chocolatiers work on the basis that certain spice and herb combinations are tried and tested.
For example, basil clashes with dark or white chocolate because the bitterness of the herb takes over the white and enhances that already present in the dark. We all know mint and dark chocolate are divine, but rarely do we see caramel paired with dark chocolate because it’s just too rich. But it’s all down to taste, so why not experiment with our chocolatier’s flavour table and see if you agree.
Mango-mint filled milk chocolates
Ingredients
For the chocolate shell
450g milk chocolate
For the ganache filling
70g milk chocolate
35g heavy cream
20g mango puree
10g golden syrup
1 sprig of mint
A pinch of coriander powder (optional)
Method
• Firstly, temper the melted chocolate to make the mini shells and cool.
• For the ganache chop the chocolate into small pieces.
• Cook the cream with mint sprigs then remove from the heat and strain.
• Cool for five to seven minutes.
• Add the mango puree and golden syrup into the cream and stir slowly then place back on a low heat for a further two minutes.
• Remove from the heat and add the chopped milk chocolates, then stir slowly to incorporate.
• Once the ganache reaches 35-38C (use a cooking thermometer to determine), add the coriander powder.
• Cool the ganache down completely and pour into the chocolate shells.
• Let it set overnight and serve next day with coffee or tea.
