Holidays are coming up which means we will be seeing a lot of chocolates begining halloween and the list goes on and on for the “ber” celebrations- thanksgiving, christmas and new year. So we highlight the blending of essential oils to chocolate desserts.
Where does chocolates comes from? As history indicates, chocolates come from cocoa beans or cacao which are mainly grown from Central America and South America about 100 million years ago. Nowadays cocoa beans are grown around the world with so many varieties and flavors.
To enhance the intense flavor of chocolate, essential oils can be used to complement the flavors. The most sophisticated chefs and bakers use essential oils. They understand that essential oils add boldness of flavor and infuse a different pallette in their cooking or baking. So here are a few dessert recipes with essential oils. Enjoy. Life is sweet.
Peppermint Chocolate Bark
4 oz. unsweetened baking chocolate
1/4 cup coconut oil
1/4 cup honey (sub coconut nectar for vegan)
7 drops Peppermint essential oil
Optional toppings:
nuts
kosher sea salt
shredded coconut
dried fruit
Instructions
- Place the unsweetened chocolate and coconut oil in a double boiler on medium-high heat. While the chocolate and coconut oil is melting, get an 8×8 pyrex dish and line with parchment paper or grease with extra coconut oil. Let heat until all of the chocolate and coconut oil is melted and mix gently with a spoon. Turn off the heat, then add the honey and mix thoroughly to combine. Then, add the peppermint essential oil (I ONLY use Young Living internally) and mix.
- Pour the mixture into the pyrex dish and freeze for about 10 minutes. Then pull the chocolate out of the freezer to add toppings. The chocolate should be slightly harder, but still melted enough to hold the toppings.
- Sprinkle whichever toppings you want. One of my favorite combos is walnuts, shredded coconut and coarse sea salt. Then put the chocolate back in the freezer and allow to freeze for about 1-2 hours until it is hard. After it has hardened you can break it apart into smaller pieces and serve!
Wild Orange Essential Oil Truffle
Ingredients
8 ounces dark chocolate, chopped
6 ounces heavy cream
2-3 drops wild orange essential oil
dark chocolate candy coating for dipping or unsweetened cocoa powder for rolling
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Instructions
Weigh out your ingredients on a kitchen scale.
Using a microwave or double boiler, melt together the dark chocolate and heavy cream until smooth and shiny. If using the microwave, start with 1 minute at 50% power, stir. Add additional 20 second intervals as needed at 50% power, stirring after each.
Flavor your warm ganache with essential oil to taste. Keep the flavor mild as it will develop as the ganache sets.
Allow the ganache to set for a few hours at room temperature or about 30 minutes in the refrigerator. You’re looking for a consistency still easy to scoop and roll.
Using a small cookie scoop or tablespoon measuring spoon, scoop out the truffles and quickly roll into balls. If rolling in cocoa powder, roll in the cocoa powder, shaking off any excess and refrigerate. If you are dipping the truffles, place the ganache balls in the refrigerator while you melt the dark chocolate candy coating using the microwave or double boiler. Remove the truffles a few at a time from the refrigerator and dip into the candy coating using a fork, remove any excess then set on wax paper until the candy coating is dry. Dipped truffles can be stored at room temperature or refrigerated.
Dark Chocolate Cake with Lavender Ganache and Vanilla Buttercream
DARK CHOCOLATE CAKE WITH LAVENDER GANACHE & VANILLA BUTTERCREAM
course Dessert
prep time 30 MINUTES
cook time 40 MINUTES
total time 1 HOUR 10 MINUTES
author EVA KOSMAS FLORES
INGREDIENTS
DARK CHOCOLATE CAKE
4 ounces bittersweet chocolate
1/2 cup butter
1/2 cup unsweetened cocoa powder
1 tablespoon vegetable oil
1 1/2 teaspoons baking soda
1 cup boiling water
1 3/4 cup granulated sugar
1/4 cup light brown sugar
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
dark chocolate shavings or cacao nibs optional garnish
LAVENDER CHOCOLATE GANACHE
1/2 cup heavy cream
1 tablespoon dried lavender
8 ounces bittersweet chocolate
VANILLA & LAVENDER BUTTERCREAM
1 cup butter softened
3-4 cups sifted powdered sugar
2 tablespoons whole milk or heavy cream
2 teaspoons vanilla extract
6 drops culinary grade lavender essential oil
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INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. First, begin steeping the lavender for the ganache. Bring the cream to a simmer over low heat. Remove from heat and use a tea strainer to steep the dried lavender in the hot cream for at least 1 hour.
While the cream is steeping, you can prepare the cake. Melt the chocolate and butter in the top of a double boiler over low heat, stirring constantly, until smooth. Remove from heat and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the cocoa powder, vegetable oil, and baking soda at medium low speed. Add the boiling water and mix to combine. Add the sugars, milk, eggs and vanilla extract and mix until smooth. Add the melted chocolate mixture, flour, baking powder, and salt and mix at low speed until a silky batter forms.
Evenly distribute the batter between 2 greased 8-inch cake pans lined with parchment paper. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow to cool for 15 minutes before removing the cake from the pan and allowing the cakes to cool completely on a wire rack, parchment paper side down. The cake is very moist so if you do not leave the parchment paper on, the cake will stick to the wire rack.
While the cakes are cooling, you can finish preparing the ganache. Remove the lavender from the cream and discard it. Heat the cream and chocolate in the top of a double boiler over low heat until melted and smooth, stirring constantly. Remove from heat and set aside to cool.
To prepare the buttercream, beat the butter and powdered sugar together in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until smooth and fluffy, about 4 minutes. Add the cream, vanilla extract, and lavender essential oil and continue beating until the frosting takes on an airy whipped texture, about 3-4 minutes.
To assemble the cake, cut each cake layer in half horizontally so that you have 4 small cake layers. Place the base layer on your serving dish and coat the top with the ganache. Repeat two more times so you have three cake layers with ganache on them. Place the top fourth layer on the cake and ice the top and sides with the buttercream. Garnish with chocolate shavings or cacao nibs and serve.