A Match Made in Chocolate
(Page 3 of 3)
February/March 2001
By Susan Belsinger
In some desserts, little flecks of herb leaves or herb flowers pulverized with sugar add appeal. However, in dishes such as pudding or truffles, smooth texture is important, so I capture the essence of the herb in an infusion rather than adding whole or chopped herbs. This can be done quite simply in milk, cream, or a sugar syrup. It’s a wonderful way to get the maximum flavor and aroma from fresh herbs and flowers.
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Cream infusions yield a stronger flavor than milk; low-fat milk infusions yield less than whole milk. If you’re making a sauce, pie filling, pudding, or cake and want to substitute milk for cream or low-fat milk for whole milk, you may need to increase the amount of the herbs.
Try experimenting with your favorite herbs and feel free to substitute one for another in any of these recipes. Create something divine for your valentine to show your love. Say it with chocolate and herbs!
Susan Belsinger is a freelance writer residing in Brookeville, Maryland. She enjoys growing vegetables, herbs, and flowers and using them to create good-tasting dishes, as well as sharing her research by writing and teaching about these experiences with others. Three foods from the vegetable kingdom that Susan can’t live without are garlic, chiles, and chocolate.
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