Tag Archives: cooking with essential oils

Aromatic Chocolate Ganache

ganache_slobblogs Photo by: Slobblogs

Valentine’s Day is right around the corner, and we know what is on everyone’s mind… CHOCOLATE! What better way is there to celebrate the romantic holiday than with some Aromatic Chocolate Ganache.

Aromatic Chocolate Ganache

12 oz bittersweet chocolate chips

10 oz heavy cream*

Essential oil (3-5 drops)**

*For a dairy-free version, substitute 10 oz coconut milk (not lite)

  1. Place the chocolate chips in a large bowl, set aside.
  2. Warm the cream or coconut milk in a pan until just before boiling.
  3. Add 3-5 drops of essential oil to the cream. Stir well to incorporate it. Pour the cream over the chocolate chips and let sit for a few minutes to melt the chips.
  4. With a small whisk, whisk the chocolate and coconut milk into a smooth ganache. Work quickly and move the bowl around to get the chocolate that sticks to the side. The more you whisk it, the darker the color and it becomes shiny. (Tip: add a pinch of salt to bring out the flavor.)

ganache_chefeddy Photo: Chefeddy

Pour the ganache over cake or ice cream.

To make chocolates for your sweetie, fill chocolate liquor toasting cups (available at most liquor stores) with the flavored ganache. Keep refrigerated.

**Experiment with flavors. Try 4 drops orange with 1 drop geranium, or 3 drops lemon with 2 drops lavender, 4 drops lime with 1 drop basil, 3-4 drops of peppermint, or 2 drops rose. Top with candied fruit peel, organic lavender buds or rose petals.

By Lora Cantele

Recipe from the Sensual Kitchen–Summer Gazpacho

Kris_GazpachoSummer Gazpacho

Enjoy this really delicious and filling summer gazpacho.  Not your typical gazpacho as this has salty olives, chickpeas and is enhanced with essential oils for an extra kick of flavor!







Pour the following into a large bowl:

46 oz/1274 ml tomato juice

15 oz/425 gm frozen or fresh cooked corn

15 oz/425 gm garbanzo beans

30 pitted black olives (optional)

16 oz/454 gm medium size fresh tomatoes, diced

29 oz/822 gm fire-roasted diced tomatoes with green chiles

1/2 large yellow pepper, diced

1/2 large red pepper, diced

1/2 large poblano pepper, diced

1 large cucumber, peeled and diced small

In a saucepan over low heat add the following:

1/4 cup/113 gm honey

20 drops Lemon (Citrus limon) essential oil

3 drops Black Pepper (Piper nigrum) essential oil

Remove from heat and add the following:

1 1/2 teaspoons salt

1 1/2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

Mix the spices and essential oils well, then add to the tomatoes and peppers.  Mix well and serve chilled.

Serves 10

Kris Wrede is an Aromatic Alchemist offering classes in aromatherapy and cooking with essential oils.  Her fabulous recipes and guidelines for cooking with essential oils can be seen in several issues of the International Journal of Professional Holistic Aromatherapy.  This recipe appears in the Summer 2013 issue of the IJPHA.  To subscribe, visit http://www.ijpha.com.

Image:  Lora Cantele

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