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Epicurious

Chocolate-Dipped Wild Spearmint Leaves

By Tama Matsuoka Wong and Eddy Leroux

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These chocolate-covered mint leaves have a fresh, wild flavor that sets them apart from other chocolate-covered treats. Serve as an after-dinner refreshment with tea or coffee.

Ingredients

Preparation

  1. Step 1

    1. Lay a sheet of parchment paper on a baking sheet that will fit in your refrigerator. Melt 2 ounces good-quality bittersweet chocolate (60% cacao minimum; not chips) in a microwave or double boiler, stirring until smooth. Let cool until it is just warm when you dip a finger in it.

    Step 2

    2. Holding the base of a mint leaf with your fingers (or blunt tweezers), dip each leaf into the melted chocolate, wipe off the excess chocolate on the side of the bowl or pot, and then place the leaf flat on the parchment paper. Continue dipping the leaves one by one. When finished, place the baking sheet in the refrigerator to set the chocolate.

    Step 3

    3. Spoon unsweetened cocoa powder in the bottom of a small lidded container. Peel each leaf off the parchment paper, place in the container, and cover the leaf in the cocoa powder, adding more cocoa powder in layers as you fill the container. Keep the container in the refrigerator and take out the chilled chocolate leaves just before serving.

Reprinted with permission from Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market by Tama Matsuoka Wong with Eddy Leroux. Copyright © 2012 by Tama Matsuoka Wong with Eddy Leroux. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher TAMA MATSUOKA WONG is the forager for the restaurant Daniel in New York City and enjoys relationships with the Audubon Society and Slow FOod. After more than twenty-five years as a financial services lawyer, she launched Meadows and More to connect experts in the field of meadow restoration, botany, and wildlife with people in the community. EDDY LEROUX is the chef de cuisine at Daniel.
TagsChocolateHerbs & SpicesDessertMintSummer
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