I remember reading about kinako a while back- on how the Japanese used it as a powder and sprinkled it on things like icing sugar. Turned out, it was actually roasted soy bean powder, and considering it couldn't be too hard, I gave it a go. This is my first dessert with this beautiful product with only a single word in my vocabulary to describe the taste- toasty.
Now that it has cooled down significantly enough to temper chocolate, it was time to return to doing chocolate bars while I could. after rosting the whole soybeans, I soaked the in some water overnight and blended them into a pste. This paste was turned into what was a ganache that revealed the tangents coffee, chocolate and roasted soy shared.
Now that I was using soy, why not use miso for salt? With no cream to make a traditional caramel, I made a butterscotch candy instead, adding the miso and vanilla before leaving it out to set and cool.
The taste of kinako like I said before, had a little nudge of coffee. I've seen chefs use ground coffee beans but they've never really worked for me- it tastes too much like grit in cream. Up until late... when I accidentally landed on just then right coffee grind, with a crunch rather than 'sand'. Mixed with a little palm sugar to not let the bitterness of the coffee be overwhelming for the Indian palette,
Side note: chocolate and coffee are pretty acidic, so I ditched the idea of a galgal pate de fruit. This could be your cheat day protein bars perhaps...
Now that it has cooled down significantly enough to temper chocolate, it was time to return to doing chocolate bars while I could. after rosting the whole soybeans, I soaked the in some water overnight and blended them into a pste. This paste was turned into what was a ganache that revealed the tangents coffee, chocolate and roasted soy shared.
Now that I was using soy, why not use miso for salt? With no cream to make a traditional caramel, I made a butterscotch candy instead, adding the miso and vanilla before leaving it out to set and cool.
The taste of kinako like I said before, had a little nudge of coffee. I've seen chefs use ground coffee beans but they've never really worked for me- it tastes too much like grit in cream. Up until late... when I accidentally landed on just then right coffee grind, with a crunch rather than 'sand'. Mixed with a little palm sugar to not let the bitterness of the coffee be overwhelming for the Indian palette,
Side note: chocolate and coffee are pretty acidic, so I ditched the idea of a galgal pate de fruit. This could be your cheat day protein bars perhaps...
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| Kinako Ganache, Miso Vanilla Butterscotch Caramels, Coffee and Palm Sugar |
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