ROMANTICS ANONYMOUS + FANCY CHOCOLATES
Introverts unite! This charming movie was so relatable (especially as a (self-diagnosed) highly sensitive person). I am in LOVE with the French version of ‘I Have Confidence’ from The Sound of Music. I was inspired to make three different chocolates based on ideas I heard in the movie: green tea white chocolate (squares), dark chocolate with cashews and mint (roses), and lemon-filled dark chocolates.
Directed by: Jean-Pierre Améris
Starring: Isabelle Carré and Benoît Poelvoorde
Screenplay by: Jean-Pierre Améris and Philippe Blasband
Jean-René Van Den Hugde: “This may be silly but…could we try mixing the fresh mint with cashews and dark chocolate?”
Matcha Chocolate (recipe from Elephantastic Vegan: https://www.elephantasticvegan.com/matcha-chocolate/)
**I tripled this recipe to fit a Wilton 24-cavity brownie bites mold. I found the cacao butter and green tea powder at Whole Foods and the coconut milk powder online.
1/4 c. cacao butter
1/3 c. powdered sugar
1/2 tsp. coconut milk powder
1/4 tsp. matcha green tea powder
In a double boiler (I used a glass bowl over a simmering pot of water), melt the cacao butter until it’s completely liquid. Take off of the heat and stir in the remaining ingredients until there are no lumps. Fill your chocolate mold and place it in the fridge for at least an hour.
Dark Chocolate with Mint and Cashews (adapted from Alphafoodie: https://www.alphafoodie.com/how-to-make-healthy-dark-chocolate/)
**This recipe fit a Wilton 12-cavity rose mold.
1.8 oz. cacao butter
1.8 oz. cocoa powder
1/8 tsp. sea salt
1 tbsp. powdered sugar
Roasted and salted cashews, chopped
Fresh mint, chopped
Place cashews and mint in each cavity of your chocolate mold. In a double boiler (I used a glass bowl over a simmering pot of water), melt the cacao butter until it’s completely liquid. Take off of the heat and stir in the cocoa powder, salt, and sugar until there are no lumps. Fill your chocolate mold and place it in the fridge or freezer to set.
Meyer Lemon Filled Chocolates (recipe from The View from Great Island: https://theviewfromgreatisland.com/meyer-lemon-filled-chocolates/#recipe)
**I halved this recipe to fill a small lemon ice cube mold from Target. I also purchased some cake decorating brushes from Wilton which really helped!
2 c. dark chocolate melting wafers
The juice of one Meyer lemon (I couldn’t find Meyer lemons, so I used a regular one)
3 c. powdered sugar
Yellow gel food coloring, optional
Microwave half of the chocolate wafers (you’ll need the other half later) in a glass measuring cup for one minute. Stir until smooth and glossy (microwave in ten-second bursts if not completely melted). Fill each cavity of your chocolate mold about halfway, using a brush to move the chocolate around so the entire surface is coated. Put in the fridge to set for 15-20 minutes.
Mix the sugar and lemon juice together until thick and glossy. Add the food coloring if you like.
Take the molds out of the fridge and dab/drizzle a little lemon filling into each cavity.
Melt the rest of the chocolate wafers and cover the lemon filling in each cavity. Put the mold in the fridge for 30 minutes to set.
