i know. it sounds gross but i can't get it out of my mind! i am in the middle of reviewing our whole range: experimenting, inventing and dreaming. i am looking for something to go with a milk chocolate, maybe on the dark side of milk. i am also just back from a crazy, stormy, lovely spanish holiday where i tasted cinnamon salami amongst other delicious tapas dishes and it somehow shifted my soul. it won't work with chocolate so i should just leave it but it is nagging away there. what if i just use all the other ingredients and leave out the pork? i don't have the recipe so i need to do a lot of testing and tasting. watch this space...
Monday, May 10, 2010
cinnamon sausage chocolate
i know. it sounds gross but i can't get it out of my mind! i am in the middle of reviewing our whole range: experimenting, inventing and dreaming. i am looking for something to go with a milk chocolate, maybe on the dark side of milk. i am also just back from a crazy, stormy, lovely spanish holiday where i tasted cinnamon salami amongst other delicious tapas dishes and it somehow shifted my soul. it won't work with chocolate so i should just leave it but it is nagging away there. what if i just use all the other ingredients and leave out the pork? i don't have the recipe so i need to do a lot of testing and tasting. watch this space...
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5 comments:
Grappa? Nutmeg? Though they've been done before, but how about yeast-flavoured chocolate? Yeast has such a lovely taste and scent.
That sounds suspiciously like what "Willie Harcourt-Cooze" would mix up - did you watch the "Willie's Chocolate Factory" programs, I've not gotten his book yet but it's on my wishlist.
Also reminds me about some of the savoury recipes from "Green & Black's Chocolate Recipes".
Good luck with the inventing!
willie's chocolate factory did great things for encouraging interest in exciting chocolate!i haven't got the book yet either - let me know what you think of it if you get it before me.
i do have the green and black's chocolate recipes though and will flick through it again!
which herb do you think goes best with milk chocolate? lemon thyme? fennel? i like the idea of basil but think it might be better in white or dark.
Tarragon perhaps - my favourite herb - not sure if it would be strong enough with the sweetness of milk chocolate though.
good idea - emily and i had decided a herb based chocolate might be good and is certainly missing from our range at the moment. we used to do a lot of fresh truffles with herbs - mint and basil, rosemary and thyme. I've never tried tarragon in chocolate but imagine it would go well. You might be right about milk being too sweet but what if i tried a 45% cocoa solids - milk still but without the excessive sugary taste?
I was actually reading the introduction to a gardening book on herbs yesterday that reminded me how many there are that i often forget about. Sorrel? Summer savoury? I remember my mum used to make a quiche with summer savoury for the tea room we ran in north lincolnshire and it was delicious.
i'm growing tarragon but the seedlings are about 2mm high so may be some time before i can be the main supplier!
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