This one’s pretty easy: simply whisk together the water and tahini. The tahini will seize up at first, but don’t worry, this is normal. Just keep whisking until you have a smooth mixture. At this point, the tahini sauce will be quite thick—the perfect consistency for dipping raw veggies.
You can stop there or keep going, adding water one teaspoon at a time. After one or two teaspoons, the mixture will start to slacken and become quite airy. At this stage, it’s excellent for drizzling over roasted vegetables with a little bit of lemon zest.
Teaspoons - Water - Consistency - Bit - Leafy
If you add one or two more teaspoons of water, the consistency will remain creamy but get a bit more runny, making it ideal for dressing a leafy salad. We like to use it on a salad with halved cherry tomatoes, thinly sliced red onion, and chopped or diced bell pepper.
Of all these transformations, this dessert may be the most impressive. It’s just melted water and chocolate emulsified into a liquid and whipped into a mousse, but its flavor, since there are no eggs or cream, is pure, uncut chocolate.
Process - Ratio - Chocolate - Water
The process starts with a very precise ratio of chocolate to water, so it’s almost imperative to have a...