Sunday, May 30, 2010


This chocolate has a lot going for it, including the fortunate coincidence that its ingredients rhyme and look good together, but most importantly, taste very good. Miso (I used red, not white, hence the red shell) and sweet, I have recently discovered, are very good friends. Miso gives a hint of salt, but not only that, it gives a caramel-maillard-Guinnessy, umami taste that I can only describe as wonderful and complex without being overwhelming. The shiso acts as mint, adding freshness and rounding out the other flavors of the confection with its coolness. I made a shiso jelly for this, similar in the way in which one would make a mint jelly.

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