I HEART BACON
Sunday, December 9th, 2012

Course #11: Sous-vide sage & mint chocolate lollipops

For dessert number three, I found a tea & chocolate recipe in my Sous-Vide Cuisine cookbook. I vacuum sealed a pound of chopped milk chocolate with White Sage & Wild Mint Tea and placed in the water bath for 2 hours to meld. Afterwards, I strained the chocolate, poured into blobs on waxed paper, added a lollipop stick, sandwiched with another sheet of waxed paper and squashed them flat with a heavy atlas.

See Molecular Gastronomy Party for the complete menu.

One Response to “Course #11: Sous-vide sage & mint chocolate lollipops”

  1. Your means of describing the whole thing in this article is
    genuinely nice, all can without difficulty understand it,
    Thanks a lot.

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