DARK CHOCOLATE AND CINNAMON BAR WITH PASSION FRUIT SHRIKHAND
p. 148
Ok, so this is one of the few recipes in my copy of the book that is not accompanied with a photo. The opening paragraph of the recipe describes it as a “melt-in-your-mouth truffle turned cake”. A search of the internet turned up this photo from Facebook from the Gunpowder restaurant:
Well, the version I turned out definitely got the “melt” part of the description correct:
I mean, at the end of the day, it is a decadent, delicious, creamy chocolate dessert. But, more pudding slab than truffle bar. I blame the inclusion of eggs and milk in the recipe. Eggs = custard = pudding. Even thought the custard is barely cooked, really just tempered by a hot milk and cream mixture, this is definitely a pudding. Dose it out into ramekins and let it set up. Eat it from the ramekin. Thank me later.
The shrikhand probably would have benefitted from me letting the yogurt drain longer. It called for Greek and I used Fage, which is already pretty thick. I gave it six hours instead of overnight. Then mixed passion fruit puree, ground cardamom, and sugar. You can stop right there and just eat it, as far as I’m concerned. As a topping, I thought it competed with the chocolate more than complimented.
I garnished with candied ginger, because I didn’t have crushed honeycomb. Lots of stuff in my pantry. No crushed honeycomb. Go figure.
I think if you want this to be a truffle bar, just make a chocolate (and a little cinnamon) ganache and let it set up. Otherwise, prepare for pudding.
