This mix of chocolate, whipping cream and flavouring is in celebration of the more stimulating flavours of Beltane. When mixing ingredients with a purpose in mind, the finished product may taste a little untraditional. Rosemary for example is a strong addition to chocolate and you can choose to steep a smaller amount in the whipping cream.
Legend says rosemary can pull love closer and dial up the heat in a room. Love, devotion, purity and grace are all attributed to Lavender. Strawberries have some particularly appropriate connections for Beltane including love, sensuality, and fertility.
This mixture will be firm enough to roll into balls but adding a little more scalded whipping cream will allow for a spreadable center for a cake once the mixture is cooled. Add a little more and you will have edible body paint and since this is a Beltane post……
You will need:
10 Tbsp. whipping cream
1 – 2 inches fresh rosemary stock
2 tsp. fresh lavender buds
150g milk chocolate
150g dark chocolate
1/4 cup thawed and drained strawberries
“In my kitchen filled with Care, I Welcome, Water, Fire & Earth Air“. When creating something with a specific intention, rather than a general expression of nurturing and love, it nice to have a little assistance so inviting in the compassionate spirits is an added blessing. Bring your focus into the present moment, be clear in your intention. Let the nigglies of the day go, wash your hands, put on an apron, gather your ingredients and hold your heart open. Take a deep breath, hold and release, let your shoulders drop and begin.
Combine the whipping cream, rosemary and lavender buds in a small pot and set on minimum heat. I took the picture below and after stirring, decided to chop up the rosemary a little so it was all below the cream line.
Scalding is the process of heating to just under simmering temperature. The herbs will be able to infuse the cream with their flavours. The temperature can be raised to one notch above minimum but this is not a lot of cream so keep a careful watch to ensure the cream does not boil or burn. You will be able to smell the rosemary after 10 – 15 minutes. Pour the cream through a fine sieve to separate the bits from the infused cream. Put the cream aside.
If you prefer a stronger flavour, let the mixture sit another 10 minutes but be aware the cream may get thick and will need to heated again before pouring through a sieve. Not an issue, just an additional step.
Fresh strawberries can be used, but our local ones are not ready yet so I pulled from last years stock. Sit the container in hot water until enough has been thawed and then allow the excess water/syrup to drain through the sieve so that the berries are as dry as possible.
Chop both chocolates into small pieces and melt over simmering water. A microwave can also be used and either way, be sure not to burn the chocolate as it melts or the finished filling will be sandy. Stir regularly when using water and keep the water at a simmer, not a full boil. Start at about 45 seconds and repeat, decreasing the time and stirring after each stop if using a microwave, until the chocolate is melted.
You will be happier with good quality chocolate that uses cocoa butter rather than palm oil. There is no real need to have both kinds of chocolate. I chose to use both as I had it on hand and the rosemary brings an earthy flavour to the mix and adding the milk chocolate lightens the finished mixture. The more milk chocolate added the softer the truffle mix will be when cool.
Pour the warm infused whipping cream into the melted chocolate. Add the strawberries and mix until well combined. The mixture will thicken as water in chocolate will make the chocolate seize up. A hand blender will help to cut up the strawberry pieces in the mix and ensure the mixture is well blended.
Pour the mixture into a container, cover and place in the fridge until the mixture is firm enough to handle.
The truffle mixture is not tempered so it will melt quickly in your hands when rolling. Keep your hands cool and roll quickly. These chocolates were rolled in Crispearls. That is entirely optional. Cocoa, chocolate vermicelli, and roasted, finely chopped nuts are all additional options. Almonds being in thematic line with these chocolates.
Make your chocolates a little smaller the ones below as it is a good idea for them to be a one bite finished treat rather than a two bite that might melt on your hands as well as in your mouth.
Beltane Blessings
Beltane Chocolate from My Kitchen Wand
