skip to main |
skip to sidebar
I generally don't spend more than $4 on a bar of chocolate unless, of course, it's one that I haven't tried and there are edible flowers involved. (Or bacon - but that would be fodder for a different kind of blog.) I found this bar of Cinnamon + Roses milk chocolate from Cosmic Chocolate at a local Frenchy shop. I was weary of the cinnamon and rose combination; I have found this to create some kind of odd, indescribable and non-flowery taste (When I tried - and failed - to make rose-flavored Snickerdoodles). But, alas, I am no professional chocolatier.The chocolate is actual quite good. For milk chocolate. But the roses were nowhere to be found. The cinnamon had a slight floral note but I didn't pick up rosy-ness. I guess I want a $7 chocolate bar to taste rosy when it has roses in it! Cosmic also make these spa-inspired truffles with flavors like Lavender Honey, Jasmine Orange and Chamomile Green Tea. But I'm not certain how flowery they would be.
Found this at my local While Foods Market. It's pretty good though a little sweet for me. I think I prefer white chocolate when it's covering fresh strawberries.
How else can I convince myself that we're having a balmy summer?
Sorbet. Of course.Herb-Scented Summer Fruit Sorbet1 lb canteloupe, seeded, rind removed and cut into pieces2 white peaches, peeled, pitted and cut into pieces1 ataulfo mango, peeled, pitted and cut into pieces2 T vodka*1 T lemon juiceSyrup1 c. granulated sugar1 c. water1 tea bag, chamomile flowers1 tea bag, peppermint leavesOptional GarnishCandied flower petals (Shown: Lilacs) or fresh edible flowersMix sugar and water in a small pot. Bring mixture to a boil, stirring constantly until sugar is completely dissolved. Remove from heat. Place tea bags in syrup. Let cool to room temperature. Move syrup to the refrigerator to chill. Remove tea bags.In a food processor, add fruit, vodka and lemon juice. Puree until smooth.Strain mixture into a large mixing bowl. Discard pulp. Stir in syrup. Pour thismixture into an ice cream maker and follow manufacturer's instructions.Scoop sorbet into an airtight plastic container and freeze for a couple of hours, until sorbet has firmed up a bit. Keep up to 1 week.To ServeIf the sorbet has been in the freezer for several hours, let container thaw on counter for 5-10 minutes. Scoop into bowls and garnish with candied petals.*Vodka is used to keep the sorbet from freezing too hard. This ingredient can be omitted.
I generally don't spend more than $4 on a bar of chocolate unless, of course, it's one that I haven't tried and there are edible flowers involved. (Or bacon - but that would be fodder for a different kind of blog.) 
