Today is Feb. 14th- Valentine's day is recognized as a significant cultural, religious, and commercial celebration of romance and romantic love in many regions around the world. One of the most time honored traditions is to show your sweetheart how much you care, by gifting them sweets. Most stores are packed with beautiful displays of chocolates, a holiday favorite.
If you are so bold, you might try some seaweed chocolate. It’s actually more common than you might think. The combination of sweet and salty in chocolate has been known for quite some time, and why not add a naturally salty ingredient, seaweed.
Below is a fantastic recipe for Chocolate truffles from maraseaweed.com
NGREDIENTS
2 level tsps Kombu powder
5oz milk chocolate
3oz plain chocolate (over 70%)
1oz unsalted butter
6 fl oz double cream
1.5 tbls peaty whisky
DUSTING
2 tsp Kombu powder
1 dessert spoon smoked sugar (or Demerara)
1 tbsp cocoa powder
METHOD
Melt chocolates and butter together in a bowl over simmering water. Stir in the seaweed powder.
In another pan, heat the cream until just boiling, cool slightly and add the whisky.
Add cream to chocolate gloop. Set aside to cool and then pop into the fridge until set. (About 1-2 hours, even overnight).
Grind sugar and mix with Kombu and cocoa.
When the chocolate has set, use two teaspoons to shape the mix into rough spheres and roll in the dust. Pop into the fridge until needed.
Serve with a peaty dram or strong coffee after dinner.