I just happened to have a bunch of both jasmine and (the most exquisite, ever) tuberose in residence this week. It's always only a matter of time before chocolate gets involved in nearly everything around here, and this week I've discovered a most subtle and exotic new indulgence.
Enfleurage is the ancient method by which volatile scent compounds are extracted from certain botanicals, including jasmine and tuberose. These beauties don't respond well to the traditional distillation process used to extract the oils from many other plant materials. They would rather stretch out on a nice bed of solid fat and relinquish their fragrance over the course of several days, before the petals are changed out for fresh ones, over and over until the desired scent concentration in the fat is reached. It seemed only natural that a few petals in contact with a good bar of chocolate (full of gorgeous cacao butter-fat) for a few days might yield something of interest.
For the white chocolate & tuberose "enfleurage" I chose Green & Black's organic white chocolate which is made with vanilla beans from Madagascar. Vanilla and tuberose adore each other, and after marrying (simply resting next to each other) for a few days in a mason jar lightly covered with a wisp of cheesecloth, an absolutely hedonistic concoction was revealed.
For the jasmine and milk chocolate variation, I used Theo's 45% organic milk chocolate bar, and the same technique. The results were magical.
If you happen to come upon a stash of either of these fresh blooms, don't let them fade without making yourself a little batch of chocolate enfleurage. It's a rare and marvelous treat.
// more details on the enfleurage process //
// a few notes on DIY enfleurage //
// another white chocolate & tuberose confection //