A salty taste for those who dare

I have had the misotruffs since The recipe on June 9, 2012 (!) In the newspaper Was made more often. Nice to do, not difficult and still rather exotic in the first years, that scores well with me. I have often taken them as a special treat to visits. Packed on the photo in an old children’s bread drum. The family members, colleagues and friends to whom I give them are actually always positively surprised. I do give an introduction because the salty ‘touch’ of the miso is unusual. Certainly in 2012, when the shelves in supermarkets were not yet full of chocolate with sea salt, chili pepper et cetera. Jannekes recipe text ends with ‘for those who dare’. The combination of miso and mascarpone makes the recipe a keeper; A deep chocolate flavor, something salty and super melting in the mouth. I always put the truffles in mini paper cake molds or like here in molds to use a candle. That saves cocoa stains. The recipe is just completely correct and tasty. I usually think that is from Jannekes recipes, I have been a fan for years.

San van der Molen

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