UNPARSLEYMONIOUS – “Parsley,” you ask. “In chocolate? Really?” The parsley is from the Manchester greenhouse and is crisp and lovely. I paired it with easygoing Bolivia Itenez Heirloom-designated milk chocolate and a splash of gin for complex, elegant ganache.
Selecting a chocolate for the shell was tricky, as I didn’t want to overwhelm the delicate notes in the ganache. I went with our Venezuela 72%–round and full without being too demanding. I capped in a Ghana-Ecuador dark blend to bring out some of the herbal aromatics, then finished with a single, brilliant India coriander seed.
Painting the acetate for the colors was relaxing and very Zen.