In order to avoid some obstacles posed to those susceptible to allergic reactions, I eat strawberries with a bit of sugar, instead of pure. In order to enjoy apples, I cook them instead of eating them raw. And while nuts could be real enemies to those with allergies, I simply roast them. Thus, my oven serves not just as a place to bake my many breads, but for roasting as well. Using the same ingredients in two different heating systems will provide two very different results.
Several of my herbal combinations get used on a regular basis and some will most likely become a fixed repertoire, be it with peanuts, almonds, hazelnuts, pistachios, cashews or brazil nuts, at times with salt, at times with sugar. But inspiration does not cease, resulting in new ideas and new tries. My latest try was a first – chocolate and cocoa.
- 300 g almonds
- 100 g 85% chocolate bar
- 2 Tablespoons cocoa powder (for baking)
- 1 twig of rosemary
- 50 g sugar
- 25 g roasted coffee seeds (dark or light – your choice)
- a pinch of salt
- one or two Tablespoons of olive oil
Firstly, melt the chocolate bar in a water bath. Grind the coffee seeds, the rosemary needles and the salt very fine. I did this with my mortar. The mixture, along with the cocoa powder are mixed into the melted chocolate. Make sure the almonds are all oiled with the olive oil and roast them at 180° for about 9 minutes. Once they have cooled down, mix them with the warm chocolate and spread them on a tray. Leave to chill in the refrigerator and serve chilled.