Macros for one serving (1 piece):
Net Carbs 1g; Protein 1g; Fat 3.5g.
This recipe was inspired by Paul A Young, a retired UK chocolatier who loved making savory combinations. He says: “Goat cheese isn’t the most obvious food to pair with chocolate, but when lemon is introduced the result is to die for – similar to cheesecake but with a slightly more acidic finish and a lighter texture.”
To ramp-up the flavours, I used an in-house made salted lemon paste.
The truffles were rolled in freshly ground Venezuelan nibs.
Savour the flavours as a true connoisseur: take a small bite. The result? Tangy lemon bursts out of the creamy cheesy ganache. The dusting of ground Venezuelan nibs entices your taste buds. What complex favours do you detect?