Some desserts are more than a simple delicacy: they are memories that are infused with something like magic. For Camilla Marcus, this chocolate cortex marks all the boxes. She says:
“I grew up with Rocky Mountain chocolate, since my father is originally from Denver, Colorado. Especially winter duration, it was our delight and something that we patiently waited for when we went to his native state and began to savor.” “” The particular favorite of my parents was the black chocolate cortex, or with almonds, but sometimes different combations with what was in season. At that time, of course, this was too adult for me, eels compared to the chocolate honeycomb. “
This floral version full of nutrients is its adult ode for those moments, a cortex that feels as nostalgic as it raised it.
In this recipe, the rich black chocolate meets the bee pollen (a superfood full of serious benefits), pink petals and safky himalaya or salt from Maldon for a flavor profile that honors Marcus’s childhood memories. It is beautiful enough to serve in a meeting and simple enough to prepare a gift for the night.
Camilla tips for perfect chocolate cortex
You can also have fun with these ingredients, using anything that sacrifices a little crunch and flavor in a small and spray size. “I am a magnet for a large format, any special dessert, and this is a deceptively simple but remarkable center of a table to gather that comes with an irresistible fun activity: the bread of insisted bread, can break the barking,” Marcus said.
Description
This chocolate cortex recipe is a elevated turn in a nostalgic classic.
- 20 ounces Black chocolate (see advice)
- 3 tablespoons Bee pollen
- 2 tablespoons Dry rose petals crushed
- 2 tablespoons Salt from the pink or damnal Himalayas
- Fin a carapy room with parchment paper and reserve, making sure to have enough space in your freezer to adapt to the tray later.
- Configure a double boiler in your stove to melt the chocolate or improvise one by placing a bowl of metal on a pan containing approximately 3 inches of water and bring to a boiler. Once hot, place the chocolate in the pan or upper bowl and turn the chocolate with a spatula until it is completely melted.
- Remove from fire carefully and quickly, pouring on the parchment fans and extending it gently uniformly with the spatula. The goal is for the cortex to have approximately 1/4 inch thick. Once the chocolate is placed and still soft, sprinkle the rest of the ingredients evenly and as wishes.
- Place the tray in the freezer for at least an hour, or idically during the night. Whenever it is ready to serve, temper chocolate at room temperature and serve.
Grades
Professional advice: It has a strong movement to reform the production of chocolate that cares better about the agricultural ecosystem with the nutrition of the soil in mind, instead of the excessive culture of this monochroprop to address the growing demand. For lower impact chocolate, choose Fair Trade, Fair for Life, No GMO and organic certifications. Buy in brands that know their suppliers and are investing in agroforestry communities and producers, and support companies use compostable containers. Two Marcus Loves brands are Alter Eco and Good Sam.
