Here I am, many weeks have passed and I have not been fed creatively. No time, no books, no reviews, not even a note to my favorite person – er, well, one of my favorite people. He must wonder where I am. I’ve tried to play catch up, and sadly, I have not…um, caught up, that is. In spite of a lack of time and energy, I decided I needed to feed myself creatively in other ways. So, I have a confession to make, er, well, no, not that sort of confession. It is to do with food, it’s vegan and remarkably good for you. I’ve always been a wee bit obsessed with lavender. Oh all right then, quite a bit obsessed, really. I’ve been intimidated, scared, a nervous nelly of the sacred purple bloom. Yes, the one that is as ancient as Rome. I’ve used it as an oil, as a lotion and even in my closet to chase away those pesky moths. However, I’ve never cooked with it. Today, I made dark chocolate with lavender and almonds and it is absolutely divine. A perfect marriage.
Um, so if you don’t know me, or haven’t read my strange posts on chocolate, let me tell you now that I am rather inclined to over- indulge in it.. it is a life long love affair, er, and I do moan a little when it is smooth, well – made, melt in your mouth good. While my favorite brand ‘Theo’ keeps me happy, if they should ever go out of business, I would be
devastated sad. I would probably sit around making mopey faces all day. However, thanks to notquiteNigella( her photos are gorgeous) I decided to experiment with this recipe by adding in a little twist of lavender( please check it out). It gave the chocolate a quality of ambrosia. Even the gods of Olympus would applaud. I’m not saying they exist, like those M&M creatures… pssst! just between us though, I think they do.
Here’s what you will need:
What you see here is raw cacao. The Peruvian/Venezuelan variety is very good. Carefully watch it over a double boiler, stirring without allowing it to boil over.
Once it is stirred into a smooth buttery concoction, this is what it will look like
This is a mixture of raw melted cacao butter, cocoa powder and honey( has to be refrigerated, once set – learned by trying) confectioner’s sugar( recommended by http://www.notquitenigella.com/) or maple/agave mix.
Be sure to add almonds( not required) and lavender before allowing it to settle in your refrigerator.
In my next attempt, I will try to re-create Theo’s orange dark chocolate. All you need is a bit of orange oil. This was really easy to make and you control the sugar.