Black cumin and puffed millet chocolate barks

Wow, we can’t believe this is the last recipe of this 30 days chocolate challenge in the Maritimes! For that ultimate chocolate hack, we’ve invaded Shannon and Bryan’s kitchen at the Broadfork Farm. What a great finish! We couldn’t expect a better place and occasion for our last stop-over as one young lady was celebrating her birthday there. And even if she tried to keep the secret, our spies were watching. Also, on our way to the farm, we discussed quiet a bit what special recipe we could make. We thought of many kind of cakes and wanted something unique in harmony with the place. But no thinking was worth a tour of the magnificient garden. And so we felt in love with the millet Shannon loved to use in flower bouquets and the black cumin seeds with their delicious flowery and spicy taste. We’ve made some puffed millet – we need a first time for everything – to make those chocolate thin barks than made a beautiful edible bouquet.

Black cumin and millet chocolate thin barks


  • 450 grams milk chocolate 40%
  • 65 grams millet
  • 10 grams black cumin
  • 1 pinch of salt


Heat a greased saucepan at medium heat. Puff the millet little by little with a pinch of salt. Cover the saucepan as it pops. As soon as it stop popping (it should be less than one minute), take out of the heat. Reserve.

Temper the milk chocolate. Mix the chocolate and puffed millet and black cumin seeds. Pour on a flat baking sheet covered with parchment paper. Spread roughly and press with another flat baking sheet covered with parchment paper. Refridgerate for 10 minutes. Keep at room temperature. Allow 24 hours before serving.

Crispy sage chocolate tablets

For sure, we’ve met some wonderful people during our trip and among them, Karen has been really amazing for us. She and her husband Av are the soul of Just Us Centre for Small Farm ; a place welcoming new farmers, students and communities to share knowledge about organic farming. As Av was attending a workshop in India, that’s Karen who gave us the full tour of the garden. It was so beautiful there. Each part of the garden was so meaningful. We used the sage for this recipe and learned a new technique to prepare it thanks to the young and talented gardener Shaanie. Have you ever tried crispy sage? We enjoyed it so much we couldn’t resist pairing it with a good and intense dark chocolate.

Crispy sage chocolate tablets

Ingredients (3/4 tablets):

  • 100 grams butter
  • 15-20 sage leaves
  • 300 grams organic dark chocolate 70%


Heat the butter at medium heat. When melted, add the sage leaves. Pour butter on sage regularly. Cook for few minutes until sage get cripsy and butter golden. Take out the heat. Place the sage leaves on absorbing paper.

Temper the dark chocolate. Pour the chocolate into tablets mold and dispose nicely the sage leaves on top. Refridgerate for 15-20 minutes. Take the tablets out of the molds and keep at room temperature. Allow 24 hours before serving.

Chocolate beet cupcakes {gluten-free}

The Flying Apron is a very interesting place in Summerville. There, you may sleep, eat, read a book in a cosy room and also take a cookery class. The Chef Chris and wife Melissa like to surprise their guests by using good and local fresh ingredients in unusual recipes. Among them, the chocolate and beet cake was one of their favorite pastry. So we’ve twisted the recipe together, making it suitable for gluten-free diet and using Madagascar chocolate inside the cake and icing. Yummy!

Chocolate beet cupcakes {gluten-free}

Ingredient (12 cupcakes):

For the cake

  • 200 grams pre-cooked gratted beetroot
  • 40 grams rice flour
  • 40 grams coconut flour
  • 1 teaspoon baking powder
  • 75 grams grapeseed oil
  • 120 grams cane sugar
  • 1 tablespoon honey
  • 4 eggs
  • 40 grams cocoa powder
  • 1 teaspoon vanilla extract

For the chocolate icing

  • 150 grams dark chocolate 70%
  • 100 grams cream 35%
  • 25 grams honey
  • 25 grams soft unsalted butter


Preheat the oven to 180°C/350°F. In a robot, mix all the cake ingredients. Divide batter between muffin paper cups filling 3/4 full. Cook for 30-35 minutes or until a knife inserted into the center comes out clean. Leave to cool.

Prepare the icing. In a saucepan, boil the cream and honey. Melt the chocolate in another bowl. Pour the cream on the chocolate. Mix it well. Add the soft butter and stir until homogeneous. Pour in a piping bag. Refridgerate for 15 minutes. Check the texture. If hard enough, pipe the icing on the top of the cupcakes. Keep in the fridge and take out the fridge 15 minutes before serving.