CHOCOLATE & HERBS

 

February is Chocolate Month and, of course, it is great on its own, that’s why Americans consume an average of 12 pounds of chocolate a year!

 

Chocolate is itself an herb, however, have you ever thought of combining it with other herbs and spices?? This is actually nothing new, since chefs in many countries have incorporated chocolate into specialty dishes like for example Mexican mole – turkey cooked in a complicated sauce using chocolate, chili powder and cinnamon.

 

Here are some compatible partners, including the “2012 Herb of the Year”, and some possible ways to combine them with chocolate:

 

Herbs: Angelica, Anise Hyssop, Anise & Cinnamon Basil, Bay Leaf, Chilies, Garlic, Lavender, Mints, Rose, Rosemary, Scented Geraniums, Tarragon

·       pulverized with sugar to add to recipes

·       infuse in milk or cream or make a sugar syrup

 

Spices: Anise seed, Cardamom, Cinnamon, Cloves, Coriander, Ginger, Mace, Nutmeg, Star Anise, Vanilla

·       Use in small amounts as a hint or suggestion

·       grind finely before adding to chocolate

·       whole spices can be infused in cream or milk then strained out

 

Edible Flowers: Rose petals, Pansies, Violets, Scented Geraniums

·       use candied as a garnish

 

plus here are a couple recipes to use on February 19th – Chocolate Mint Day:

 

CHOCOLATE MINT BISCOTTI
4Tbs butter                                                  
1Tbs cocoa
6oz semisweet chocolate                           
1c sugar
1/4c fresh mint leaves                                            
1tsp water
2 eggs, yolks and whites separated                      
2c flour
1tsp baking powder                                    
1/2tsp salt

            Melt butter, cocoa and 3oz of chocolate and let cool.  Chop remaining chocolate into small pieces.
            In food processor, combine 1/2c sugar, mint and water until well blended. Transfer to bowl, add egg yolks and beat 5 mins, then add chocolate mixture.  In separate bowl beat egg whites to form soft peaks, then gradually add 1/2c sugar until mixture forms stiff peaks.
            Combine flour, baking powder and salt.  Fold half the mixture into the yolk mixture, and then gently fold in whites.  Repeat until well combined.  Fold in chocolate chips.
            With floured hands, divide into 3 pieces and shape into narrow log on greased baking sheets.  Bake at 350 for 20-25 mins or until lightly browned and firm.  Cool 30 mins.  Slice logs diagonally into 1/2” thick slices and arrange on sheets, then crisp for 15 mins at 250.  Cool completely and store in airtight container.

CHOCOLATE CHIP MINT MERINGUES
            Combine 2 egg whites, 1/4tsp cream of tartar and a dash of salt and beat until soft peaks form.  Add 2/3c sugar gradually and beat until stiff.  Add 1Tbs dried spearmint, green food coloring and a 6oz package of semi-sweet chocolate chips.  Heat oven to 325 degrees.  Drop cookies onto greased sheet, place in oven and turn off.  Leave overnight.

 

 

 “For God so loved the world that he gave his one and only Son,
that whoever believes in him shall not perish but have eternal life.”
John 3:16