With its sweet shop associations it’s easy to think chocolate’s only there for a quick sugar hit. But there’s much more to it than that, I’m only starting to scratch the surface of understanding the complexities of chocolate. I want to layer it with other flavours, the rich, bitter and salt of olives, for the see sawing taste sensations on the tongue.
Why bay? My sister asks.
A fly trapped in amber. A moment.
Out of the glaring, sun, carefree playing in the bay shrubbery, the leathery leaves rattle as we brush past, crushing dry leaves under our school sandals, the intoxicating smell of bay in the dark, cool.
Bay and Coriander Truffles
- 4 bay leaves
- 2.5 tsp coriander seeds
- orange zest, strip 1.5cm long
- 150ml double cream
- 100g 70% dark chocolate
- 15g unsalted butter
- Cocoa powder
- Line a 20cm x 20cm baking tin with non stick bakewell paper.
- Crush the coriander seeds in a pestle and mortar. Warm cream and add the bay leaves, coriander and orange zest. Remove from heat and leave to steep for as long as possible, at least a couple of hours.
- Break chocolate into pieces then put in a bowl along with the butter. Place bowl over a saucepan of hot water on a low heat. Gently melt butter and chocolate together, watching and stirring making sure it doesn’t get too hot.
- When the chocolate has melted take the bowl off the saucepan.
- Strain the cream to remove the spices, if the cream has become too thick to strain, heat gently til it’s more liquid then strain and stir into the chocolate.
- Pour chocolate mixture into the prepared tin and leave to cool.
- When the chocolate is set sift a couple of tablespoons of cocoa into a plastic bag. Remove the chocolate from tin, break into shards. Then pop them into the bag and jumble in the cocoa ‘til they have a light dusting. Remove shards from bag tapping off as much cocoa as possible.