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
|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
|Do they taste good?||0: no
1: they’re okay
To win, I have to get at least 8 points.
In total, I get only 6 points, so the win goes to the meringue.
*(a sitting is defined as approximately two minutes.)