It started with a Pierre Marcolini
chocolate. Two weeks ago, we tried his dark chocolate ganache infused with thyme and orange peels. And though the idea seemed strange, it really worked – the chocolate and orange brought out the herb's sweetness. We nibbled slowly, wondering, "What is that flavor?"
Then, at a party over the weekend, our host had set out homemade bread with a variety of jams and dips. A bowl of basil walnut pesto sat next to a chunky chocolate hazelnut spread. Before we knew what we were doing, we spooned each one on a slice of bread, then ate up the middle, delighting at the mixture of flavors.
But when we eagerly recommended the experiment to our fellow party-goers, they turned up their noses, pronouncing the combination strange.
Some herb-infused desserts to inspire you:
• Vanilla Basil Ice Cream with Chopped Valhrona Chocolate
• Basil or Mint Sorbet
• Yogurt Cake with Rosemary and Orange
(Photos by Nina Callaway)