Rose water and vanilla cupcake with chocolate and sea salt ganache
Chocolate blends with sea salt like Avril Lavigne and her high notes. Be it dark or sweet – salt cuts through the saccharinity in a way that it is hard to tell. The key is to use just a sprinkle, not going overboard and staying on the edge – for an edgy taste.
Today, I used a pinch of sea salt to spruce up my regular chocolate ganache. Unlike refined salt, sea salt leaves a heavy, rustic taste when combined with chocolate.
The rest of the cupcake is infused with mild flavours such as vanilla and rose water. Continue reading
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