We have adapted an intense chocolate sorbet recipe which we then spiked with our black pepper puree. That was the flavor base. I was also looking for a means to cut and shape chocolate pudding. We decided to set the base with carrageenan. In this case we used iota and kappa which blends tenderness with rigidness thus allowing for diced chocolate that is smooth on the palate.
While working with the chocolate I began thinking about what I would want with it. The chocolate base is intense, a blend of cocoa and chocolate, accented with the spicy floral notes of the pepper puree. (As an aside, I believe pressure cooking spices may be a new means for us to integrate spice blends into mixtures. The quality and intensity of the spice is truly captured as an essence.) The blend of chocolate and spice warranted something of a more delicate accent. I turned to herbs and vegetables. As spring is upon us I reached towards young leaves of claytonia and nasturtium blooms. The claytonia is crisp and juicy and the nasturtium is floral and peppery. Finally, I wanted to dress the salad. I blended some olive oil and argan oil for a nutty nature and then a few drops of aged balsamic vinegar. A sprinkle of fleur de sel seasoned the dish, and we were done.
