I have the following problem:
For months now, I have my mind set on making a chocolate with a Belgian endives filling.
I have made about 10 varied attempts so far andI cannot get it right.
Several pralines gavenice results, but one could not distinguish the Belgian endives, even though a lot of these vegetables went into the filling.
I tried complicated and very simple, but even in a plain white chocolate ganache, the vanilla in the white chocolate overpowered the endive-flavour.
I cannot get the taste of the endives strong enough so that isdistinctive enough.
Can anyone help me, give me any ideas, suggestions,...please?
Or do you know of an interesting foorpairing element that could lead me in the right direction?
Your ideas are very much appreciated.
updated by @an-vertonghen: 04/10/15 07:35:07PM