These glitzy, shiny gems are made from a beautiful, fruity Madagascan chocolate with real character. Their pink flecks give a hint at the flavour of their filling, and were today described as ‘mini planetariums’, which I thought was lovely. Inside their colourful shells hides a firm ganache, bursting with tangy raspberries and rich, dark chocolate. As the centre quickly melts away you are left with a kick on your tongue from the freshly ground black pepper. Fruity, tangy, sharp, rich and peppery all in one mouthful. Oh, and they are dairy-free too – bonus.
It’s Chocolate Week, folks! The very best week of the whole year – you don’t need any excuse to be totally indulgent. Last night I whipped up a pot of rich, dark, silky ganache and demolished it with great glee after dinner. There are also loads of fantastic events going on – find out more about what’s going on in your local area here.
And to celebrate we have a new caramel with a twist… it’s dairy-free. Yes, that’s right – a chewy, buttery, melty rich caramel without the usual cream or butter made from cow’s milk. Instead we have lovely coconut to replace it. It also contains vegan sugar (some sugar is filtered through charred animal bones – not the one used here). This caramel is similar to the sea salt mou that was a big hit earlier in the year, except it’s vegan! Each caramel is enrobed in a rich, dark Peruvian chocolate and decorated with a little wave. Get in touch to try them for yourself (online shopping coming soon – I promise!).
I’m not a vegan myself – I’m only an almost-vegetarian (I eat a little fish now and again) – but I admire those who are. This caramel was made for you fabulous people!
Many thanks to Lagusta’s Luscious for the inspiration and tips on making vegan caramel.