I don’t really know what to call this experiment. I haven’t really tasted it yet, just licked the spatula at the end. I ground up jasmine pearls into a fine powder and then mixed them into a dark enrobing chocolate. I cut marshmallows in half and dipped them into the melted mixture. Then I sprinkled finely diced walnuts and organic nibs on the top. I was disappointed that the chocolate got a little hazy white after it set up. I have to read up on this. It wasn’t a chocolate that required tempering.
The white chocolate has a hot cinnamon flavoring oil and pop rocks in the mix. They are creamy with a crunchy pop finish. I wish I had added more pop rocks. It is too subtle for my liking! Rebecca was right about trying a lot of things and taking good notes. I am learning as I go!
OK – I have gotten a good taste of these now, the next day. I am very pleased with te flavor. I had been concerned that the jasmine would be overpowering. I seem to have gotten the right amount… maybe the recipe could even take a little bit more. Brook said it was subtle. The jasmine really hit as an aftertaste. I thought that the nibs would be the finishing flavor, but the jasmine lingered quite pleasantly. The marshmallow was mostly there to make the piece bigger… to puff up the size of the candy, and thin out the jasmine. This recipe could very well be a keeper. I will probably do some more experiments with jasmine, too.