I'd like to make small molded chocolates using melted Lindt dark chocolate and incorporating dried herbs/spices (e.g. cardamom). Any suggestions for the correct proportions - how many tsp. herb/spice to how many grams of chocolate, also considering that I might grind these up before adding them? Creative combo ideas are welcome too! (I'm thinking of ground cardamom stirred into the chocolate, with a few dried rose petals on top of each chocolate.) Thanks!
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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