Want to bring out the best in an ingredient? Well, it seems the trick of adding a touch of savoury to chocolate ticks that box. Thanks to Lorraine for the inspiration, I made this tahini ganache.
Heading into lockdown seemed to bring out the worst in people. Our shops were stripped bare. Shelves were empty of tinned foods, flour, yeast and so many other staples. And this was despite requests for people to be mindful of others. People were grabbing all that they could as if the world was coming to an end. On my last shopping day before lockdown, there were so many regular items on my list that I could not find. I was not stockpiling, just merely doing my usual weekly bulk shop. Because at that stage, my intention was to shop once per week. Had I known it was going to be this dire I would have bought more in the month leading up to our lockdown.
What was even worse is that people were not practicing social distancing. And for the first time ever I showered when I got home from the shops. Just having so many people standing on top of me made me feel gross. One woman refused to stand away from me or stop touching my trolley as she had been blessed with the blood of Christ. I didn’t know what to say to her. But frankly, it was because of people like her that we needed to be isolated. Only time will tell if this strategy worked. Opinions are divided as we move from Level 5 to Level 4. I am only hoping the best decisions are being made.
Click on the links for conversions and notes.
- 180 mls cream
- 40 mls tahini
- 425 g dark chocolate (minimum 70% cocoa solids)
- pinch of salt
- Place the cream and tahini into a bowl that can fit over a pot
- Whisk to combine and then place the bowl over your bain-marie
- Roughly chop the chocolate and add to the cream
- Leave to melt, stirring infrequently
- Once completely melted, add the salt and stir to combine
- Set aside to cool slightly before using
Inspiration published on Lavender and Lime May 8:
What stage of lockdown are you in?