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.