To Miso or Not to Miso – That Is the Question
A chocolate tart sounds fancy. However, it comes together really quickly, and the taste is absolutely perfect. It tastes like an elevated enormous peanut butter cup. The saltiness of miso does not get in the way of the chocolate feeling – it adds a savory contrast and anchors it. This can make the dessert that much better. If you love adding a bit of flaky salt to sweet things, then you should think about its mild-tasting white version and add it to the chocolate dessert you are making.
Give Your Desserts That Extra Kick
The recipe is from the cookbook author Andrea Slonecker. She very cleverly uses just a tablespoon of miso in the filling. When you want to make the ganache center of the tart, you must heat cream in the saucepan and, after that, put the miso, held in a mesh strainer, into the cream. Then, you have to smash the miso against the sides of the strainer so that the solids remain trapped but its liquid dissolves into the cream.
This ingredient is often known for its versatility in savory recipes. It’s also a new, not-so-surprising ingredient to add a bit of savory, salty contrast to any dessert. You can also add a touch to chocolate buttercream, perhaps spice your chocolate sandwich, and so on. The opportunities are endless, and when you find the right recipe that works out for you, it will be like finding the sweetest perfection served on a plate.