I was looking at my garden and wondering if there’s anything I could make chocolate with. I already have the hot peppers lined up for when they’re ready, and then I saw my basil bush.
On its own, I wasn’t sure I’d want to taste basil chocolate, so I needed to match it with something else. Then it popped into my head that I’d seen this combination with lime — I think it was in a drink.
The final result is actually quite good. The basil notes are there but not too strong, and the final hint in the mouth comes from the lime.
(Experiment 128) Basil lime chocolate
Ingredients
- 5 fresh basil leaves 5 will give a hint of basil, add more if you want a stronger flavor
- 1/2 lime peeled zest
- 1 lime zest
- 15 g lime juice
- 200 g tempered dark chocolate
- 105 g heavy cream 35%
- 30 g corn syrup
- 15 g butter at room temperature
Instructions
- Temper your chocolate using this how-to
- In parallel, you can start working on the ganache. In a pot, combine the cream and corn syrup then add the peeled zest and basil leaves. Put over medium heat and bring to a simmer, remove from heat, cover and let it infuse for 5 minutes. Filter using cheesecloth or chinois and reserve.
- Combine the tempered chocolate with the butter, make sure it’s fully stirred in and there are no chunks left. Add the cream mixture and zest, stir in for a good minute then add half the lime juice. Make sure the mixture is WELL combined before pursuing, you don’t want to break the ganache. Add about half of what is left, stir it in, again making sure it’s well incorporated. If it holds well, add remaining juice and stir stir stir,
- If you will mold these follow the how-to here, if you will simply cover them with chocolate then pour on plastic film and cover it with another layer of plastic film straight on the ganache. Let crystalize overnight, cut into pieces and cover with chocolate.