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Post by kellymon on Nov 16, 2008 15:23:02 GMT -5
I'd like to share a recipe I developed using Hibiscus blossoms In much of Latin and South America, the dried blossom of the Hibiscus is used to make a beautiful purplish, refreshing and tart tea. I decided that it would pair well with the Madacascar beans, so after some trial and errors, here is what I developed: 810 gms 50/50 Madagascar and Ghana Fostero nibs (72.6%) 200 gms organic cane sugar (18%) 30gm natural cocao butter (2.7%) 55gm roasted hazel nuts (5%) 20 gms Dried Hibiscus blossoms (1.8%) Lecithin As you can see, this is a dark chocolate The Madagascar is known for having a bit of tart and tang on it's own, as is the Hibiscus. And there is not much sugar here, but it some how works together. I have had people who tried it tell me they never knew they liked dark chocolate until they tasted it. Of course I also had a couple of folks say "warn me next time!" So there it is, an original recipe. And we love it. thanks, robert (edited to add lecithin and correct spelling)
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Post by Brad on Nov 16, 2008 19:00:20 GMT -5
Interesting....
Thanks for sharing!
Brad.
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