In my first year of food blogging I posted a recipe for a chocolate sauce that uses just coconut milk, cocoa powder, and honey. It’s a sauce and it can also thicken to the consistency of a pudding after a time in the fridge (strangely, this has only been the case with canned coconut milk without any gums; when I made it with a brand of canned coconut milk that had guar gum, it never became as thick as pudding and remained a sauce). I’ve been making it again recently (a lot) and it was with this in mind that I decided to experiment and use it as a base for a chocolate mousse.
If you haven’t played with quinoa and chocolate before, prepare to be amazed by these chocolate quinoa crepes. The earthy, almost grassy notes of quinoa flour pair extremely well with chocolate, creating a balance between the two contrasting flavours. The quinoa seems to enhance or bring out the chocolate’s flavour, while the chocolate rounds out quinoa flour’s flavour that can be overpowering for some. (Whole grain quinoa is much milder than the flour and not nearly as pronounced.) It is a duo that I would love to play with more.
In the kitchen science book What Einstein Told His Chef 2, a chocolate sandwich is described as a cross between a grilled cheese sandwich and a pain au chocolat. Recently, my brother became fascinated with the concept, thanks to reading Roald Dahl and, subsequently, candy (if Charlie and the Chocolate Factory was not obvious, Mr. Dahl makes it clear in his first autobiography, Boy, that he loved candy as a child and well into adulthood).
Fun fact: one of the schools that Roald Dahl attended, an all-boys school, was practically next door to Cadbury’s. The chocolate company would regularly send free samples of their new chocolates for the boys to evaluate and provide feedback, attempting to sound like real connoisseurs with comments such as, “Not subtle enough for the common palette.”