Sweet by Valerie Gordon

Author:Valerie Gordon [Gordon, Valerie]
Language: eng
Format: epub, pdf
Publisher: Artisan
Published: 2013-12-19T05:00:00+00:00

Raspberry, Black Sesame, and Matcha Mendiants

A disk of chocolate can be the perfect template for exploring flavors and colors. With this mendiant, I started with flavorings of raspberry and matcha because green tea and berries complement each other well. From there, I tasted bittersweet chocolate with those flavors, but I found the chocolate overpowering and opted for the smooth sweetness of dark milk chocolate instead. Sesame seeds have a subtle nuttiness, but the color of white sesame seeds looked flat next to the green tea and bright pink raspberry—black sesame seeds result in the perfect balance of color and flavor.

MAKES ABOUT 50 MENDIANTS

1 pound still-molten tempered 44% dark milk chocolate (see page 175)

1 tablespoon freeze-dried raspberry powder (see Resources, page 335)

1 tablespoon black sesame seeds (see Resources, page 335)

1 tablespoon matcha tea (see Resources, page 335)

Line two 13-by-18-by-1-inch baking sheets with parchment paper or silicone mats.

Pour the tempered chocolate into a depositor. (If you do not have a depositor, leave the tempered chocolate in the bowl and use a tablespoon to portion the chocolate.) Holding the depositor about 6 inches above one of the baking sheets, release the chocolate in short bursts, creating 2-inch disks and leaving 1½ inches of space between them, as the chocolate will continue to spread a bit. After making one row of disks, top each one with a sprinkle each of raspberry powder, black sesame, and matcha, creating three stripes. Continue making and topping the mendiants one row at a time. Allow the chocolate to set at room temperature, about 2 hours.

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