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Soy sauce chocolate pots

A crowd-pleaser with a twist, the soy sauce adds just a little salty umami flavour to these chocolatey desserts
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The idea of mixing soy sauce with chocolate might sound a little out there, but believe me when I say it works! The combination has been around for a while and is akin to using miso – in fact, my recipe for Miso Chocolate Fridge Cake in Dominique’s Kitchen is one of my most popular. You don’t taste the soy itself, but it lends a slightly salty umami flavour that balances out the sweetness of the chocolate, creating an almost caramel effect. Rich and luxurious, yet incredibly easy and bound to impress your guests!

This recipe is an extract from The Asian Pantry by Dominique Woolf (Penguin Michael Joseph)

If you like this recipe, why not try some of our other best ever chocolate recipes from the House & Garden archive?

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Soy sauce chocolate pots

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