Attempt no. 43 – the chocolate macaron with chocolate-hot pepper gananche

Chocolate and chili go well together – think of Max Brenner’s Spicy Mexican Hot Chocolate, with red chili, nutmeg, cinnamon and pepper – so, fresh off the success of the bergamot and Sichuan black pepper macaron, I figured I’d try this next step. It’s easy enough to do, in concept: take your standard chocolate shell, make a ganache (300 g chocolate and 300 g cream), and add in 2 ½ teaspoons of hot pepper paste.

Given that I’ve had two successes in a row, I decided to be more objective in how I judge success.  I’ve settled on four factors:

Did the macaronnage work – did the shells pipe out nicely? 0: no
1: well enough
2: yes
Can I get the shells off the Silpat after they’ve come out of the oven? 0: no
1: at least ⅓ of them
2: at least ⅔ of them
4: all or almost all of them
Do they look like macarons? 0: ugh, no
1: I’d eat them with the lights out
2: no feet, but otherwise okay
4: yes
Do they taste good? 0: no
1: they’re okay
2: yum!

To win, I have to get at least 8 points.

The results:

image2-2 image1-3 image3-2 image1-2
They piped out nicely piped, so that’s worth 2 points. Only ⅓ of them went into the sink; 2 points. Appearance-wise, they were a real mixed bag but most of them were lucky to have no feet, so 1 point for that. finally, the hot pepper has a nice kick that keeps the macarons from being overly sweet, but I wouldn’t want to eat more than one or two at a sitting*; 1 point.

In total, I get only 6 points, so the win goes to the meringue.

*(a sitting is defined as approximately two minutes.)

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About cohn17

photographer and baker of macarons
This entry was posted in Macarons. Bookmark the permalink.

One Response to Attempt no. 43 – the chocolate macaron with chocolate-hot pepper gananche

  1. Pingback: Attempt no. 45 – more bergamot and Sichuan black pepper macarons, Cliff Notes version | smackaron

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