Who says everything this Valentines Day has to be sweet? Spoil your loved with these four decadent treats from the Salt Chef’s, Craig Cormack and Beau du Toit!
Choc ganache
250ml cream
250ml dark chocolate
Over a double boiler, melt the cream and the chocolate, incorporate when its 80% melted.
Leave too cool down, use as needed,
Salted fudge
Red Alaea Fudge
800g Sugar
60g Butter
250ml boiling water
60g Golden Syrup
390g can of condensed milk
5ml vanilla paste
1 tablespoon red salt
Bring the water, butter, sugar and syrup to the boil and simmer till sugar is dissolved.
Add the condensed milk and cook on low heat for about 30 minutes or until the mixture gets to soft ball stage (120’C).
Remove from the heat and add vanilla paste.
Pour the contents into a mixer bowl and start beating until it just starts to set.
Pour into a greased container and leave to set a little.
When it is still soft, but firm to touch, sprinkle the red salt over.
Leave to cool.
It is easier to cut if not cooled all the way.
Miso, salted caramel
250 gr butter
200 gr dark chocolate 70%
100 gr white miso
220 gr golden castor sugar
½tsp baking powder
70 gr flour
60 gr cocoa
3 large eggs
1 egg yolk,
Cream the sugar and butter, add miso, then eggs, then melt the chocolate and add into the mixture followed bythe dry ingredients and fold in.
Cook in the oven at 180 c for 10 – 15 minutes.
Salted butterscotch popcorn,
2 cups cooked Popcorn
20 gr Salt Fleur de Sel
150 gr sugar
Caramelize the sugar till lightly golden, toss the popcorn in and coat, whilst warm sprinkle with the Fleur de Sel Salt.
