Soy sauce chocolate pots
The idea of mixing soy sauce with chocolate might sound a little out there, but believe me when I say it works! The combination has been around for a while and is akin to using miso – in fact, my recipe for Miso Chocolate Fridge Cake in Dominique’s Kitchen is one of my most popular. You don’t taste the soy itself, but it lends a slightly salty umami flavour that balances out the sweetness of the chocolate, creating an almost caramel effect. Rich and luxurious, yet incredibly easy and bound to impress your guests!
This recipe is an extract from The Asian Pantry by Dominique Woolf (Penguin Michael Joseph)
If you like this recipe, why not try some of our other best ever chocolate recipes from the House & Garden archive?
Soy sauce chocolate pots
Ingredients
Method
Step 1
Place the digestives in a bowl and crush with a rolling pin. Set aside.
Step 2
Place the chocolate in a heatproof bowl. Heat together the cream and milk in a small pan over a medium-low heat. Bring to a simmer, turning off the heat just before it boils. Pour the milk over the chocolate and leave for a minute, then stir to combine. Add the soy sauce. The mixture should be silky smooth.
Step 3
Divide the crushed digestives between 4–6 ramekins or espresso cups. Pour in the melted chocolate and leave to cool, then place in the fridge for around 2 hours to set.
