Cooking, baking & gardening all have the same thing in common. You experiment. It is so fun to explore different possibilities in a plant, successful or not. Building up your taste buds. Learning more about your connection to the plant you are working with.
When baking there are so many flowers, herbs, berries & roots to work with. Just try with what is around you & what is in your pantry that needs to be used up. Creative recipes like this help to use up the bits & leftovers. A little chocolate delight without breaking the bank.
Flowers & Roots you can collect from your garden for your edible creations
Calendula petals, pansies, borage flowers, & rose petals. Leave them whole or whiz them in your grider. Burdock root, dandelion root, & ashwagandha root you will want to grind into a powder. Really, if it’s edible, I’ll try and experiment more in your cooking & baking.
Recipe
4 cups milk chocolate chips
2 tbsp coconut oil
2 tbsp butter
2 tsp root powder (optional)( options above)
pinch of salt
- Create a double boiler with a bowl over a pot of simmering water. Do not have the bowl touch the water.
- Melt the coconut oil & butter in the bowl. Then add your root powder, if using, & a pinch of salt.
- Add your choice of chocolate (I used milk chocolate) & melt the chocolate.
- Put parchment paper on a cookie sheet. Pour your chocolate on the parchment paper & spread corner to corner.
- Now create! add your nuts & flowers. I added pistachios, cashews & macadamia nuts (a handful of each, chopped)
- Place in the fridge for a couple hours to harden. Once hardened, break into chunks & store in an airtight container. ( I store mine in the fridge)