contemplation

last weekend we probably had the last heatwave of this year...

today, we have rain...

and in the meantime, i saw a rainbow. twice!

the dahlias in Vordenstein were in full bloom when we visited. i think they might be my favorite flower.

Kobe

Hot Lips

Night Butterfly

Beertje (Little Bear)

Eveline

Julio

beautiful, don t you agree?

i wonder if they re edible too?

like the crystallized violets i used to make these sea-salt chocolate snaps, inspired by Mr. Nigel Slater.

SEA-SALT CHOCOLATE SNAPS

INGREDIENTS:

200 gr dark chocolate
small handful of almond slivers
a tablespoon of very fine caster sugar
small handful of pistachio nuts, roughly chopped
a few crystallized violets (or crystallized rose petals), lightly crushed
sea-salt flakes

METHOD:

1. melt the chocolate au-bain-marie (don t rush or it will go grainy)
2. while the chocolate is melting, toast the almonds slivers in the oven at about 200°C for about 5 minutes (keep an eye on them, they can burn very quickly), then sprinkle with the sugar and toast for another 3 minutes
3. line a cookie sheet with baking parchment and spoon on circles of the melted chocolate
4. quickly sprinkle with the toasted almonds, the pistachios, and the crystallized flower petals
5. give the snaps a very light sprinkling of sea-salt flakes
6. leave to cool completely before storing in an airtight container

according to Mr. Thomas Keller of the French Laundry, salt (and vinegar too) lifts and enhances already existing flavors, whereas pepper and other spices or herbs actually add another flavor-dimension...

and that is exactly what the sea-salt in these chocolate snaps does, every ingredient seems more outspoken...

lovely.