I love a chocolate bar as much as the next person. Even though I’m a self-confessed chocolate snob and prefer dark chocolates and truffles from high-end chocolatiers, sometimes I’m sometimes just as content to grab something from the lolly aisle at Coles. In particular, I find it hard to resist the underrated Peppermint Crisp bars.
I had plans to make macarons again after being left with a whole lot of egg whites after baking Momofuku Milk Bar’s Crack Pie. As I was also having friends over for dinner this week, I thought I’d do an after dinner macaron; minty green with a dark chocolate, minted ganache. Mmm….
Unfortunately, on this occasion the macaron making wasn’t so problematic. I used Italian meringue (the syrup for which I flavoured with fresh mint leaves) which gave the macarons a nice sheen but I do need to work on getting them rounder (uniformly) and taller. Rather, I had issues with the ganache. I only had Green & Black’s 85% dark chocolate in the fridge but figured it couldn’t hurt. Wrong! There’s just not enough sugar in it to form a sticky ganache. I just ended up with a coagulated mess.
What to do? Hubby had polished off my Green & Black milk chocolate (he doesn’t get that the pantry is not for storing food for idle snacking!) and I only had two Peppermint Crisp bars… Eureka! I crushed up one bar (and popped it into the freezer) and melted the other into my cream to make a minty ganache. I added a couple of pieces of leftover 85% to give it a bit of bitterness but the ganache held! Huzzah!
Once the ganache cooled down enough, I mixed in the chilled crushed Peppermint Crisp bar and excitedly filled my macarons. La voila!
Looking forward to making more chocolate bar inspired macarons.