We decided to simplify the meal, knowing a complex recipe could really slow our leisurely pace even more. Made a Quinoa salad with fresh corn, black beans, red pepper, lime and cilantro. Quinoa is evidently one of the more perfect foods as far as nutrients and protein go. The Aztecs were cooking it 6000 years ago, yet it's still hard to get in your typical grocery store. If you've never had it, the texture is somewhat grainy, somewhere between rice and cous cous. But it's officially a seed and not a grain.
Along with the quinoa, we made tacos with sauteed portobello and green peppers, fresh homemade salsa, and avocado. Light, spring fare, made to save room for the chocolate course from The Chocolate Room.
I had no idea chocolate, herbs and fruits could live by perfect symbiosis in one little chocolate.
Around midnight we methodically and slowly enjoyed an entire plate of chocolate. To describe it is to be one with the chocolate. Among the sensuous bites: Caramel and lavender in dark chocolate, passion fruit and ginger ganache, coconut truffle in toasted coconut, white chocolate ganache with Grand Marnier, apricot basil ganache in milk chocolate, passion fruit ganache in white chocolate, mint ganache with bitter chocolate pieces, red chile and tangerine ganache, and strawberry, lemon and thyme ganache.
We ate all of the above.
I don't know what I will do while Alix is gone traveling for an entire month. Go to chocolate school, perhaps.
The Chocolate Room
86 5th Ave (between St. Mark's and Warren St)
Park Slope, Brooklyn
718-783-2900
www.thechocolateroombrooklyn.com
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