Coarsely chop up the 85% dark chocolate and place in a bowl. Don’t worry it will be sweet before we finish, the salt will also take the edge off the bitterness.

Have a can of full cream coconut milk that has been sitting in the cupboard for at least a day or so. All of the coconut oil will be floating at the top of the can. Open the can and slowly pour off a half a cup of coconut cream, this generally leaves just the watery coconut milk.

Heat the coconut cream in a small pot over a moderate heat until it just starts to boil

Pour the heated coconut cream over the chocolate and let it sit for 10 - 15 minutes.

Whisk the mixture until smooth.

Add the salt, rice malt syrup and coconut milk and whisk until glossy smooth.

Now use as you would conventional ganache. Pour over a cake for a nice glossy icing or let it cool to room temperature ( stirring occasionally as it cools) and whip it to the desired fluffiness.