I’ve been practicing my tempering lately as I gear up for the Ecole Chocolat – Chocolate Making in Ecuador Program. I didn’t have any plans for the tempered chocolate, but while I was rooting around my cupboards I found some Wasabi Rice Crackers. I’ve had chocolate covered rice crackers in Hawaii. I’ve also had wasabi flavoured chocolate in the form of a Lindt Bar. Wasabi mendiants seemed like a fun experiment.
The verdict? We loved them, the sweet/salty/crunchy/spicy/chocolate-y thing really worked!
Jasmine/Vancouver
Jasmine co-founded Chocolate Codex as a way to share her enthusiasm for chocolate. She has a certificate in Chocolate making from Ecole Chocolat and she runs a foodblog called The Blenderist.