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1
In a microwave safe bowl, combine the chopped chocolate and heavy cream. Microwave until the chocolate starts to melt, about 1 minute.
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2
Stir and continue to microwave at 15-second intervals until smooth.
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3
Be careful not to burn the ganache. If it burns, there's no way to save it. When the ganache is melted and smooth, add the cayenne.
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4
Fill a medium saucepan halfway with water and bring to a simmer over low heat.
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5
Add the chopped chocolate and cream to a heatproof glass bowl. Place over the saucepan of simmering water; the bottom of the bowl should not touch the water. Stir the ganache mixture until melted.
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6
Once it has melted, remove the bowl from the saucepan, add the cayenne, and stir the ganache until smooth. The ganache can be stored in the refrigerator for up to 2 weeks and reheated when needed
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7
In a small bowl, dissolve the baking soda with 1 tablespoon of water and set aside.
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8
In a medium saucepan over medium-high heat combine the goat's milk, sugar, and vanilla. Stir regularly until the milk comes to a simmer and the sugar has dissolved.
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9
Remove the saucepan from the heat and stir in the baking soda and water mixture carefully, continuing to stir to keep the mixture from bubbling over. Reduce the heat to medium and continue to cook the caramel, stirring regularly, until the mixture turns pale golden, about 20 minutes.
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10
Dip each tortilla chip in melted ganache halfway. Repeat this step for all 16 chips, placing them on a wire cooling rack to allow the ganache to set.
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11
Once the ganache has set, drizzle the cajeta over each chip.
