Linden Tree Chocolate

Рет қаралды 6,502

Жыл бұрын

foragerchef.com/linden-chocol...
Linden chocolate is an old recipe my friend Ashlyn Morgan has been working on developing for a few years now. Essentially, you're collecting basswood seeds, roasting them in the oven like cocoa or coffee, then grinding into a flour and making a sweet paste with fat and sweetener.
The original description and her method were derived from the work of an 18th century French Chemist. See the reference below.
www.biodiversitylibrary.org/i...
Ashlyn's Video(s)
• Linden Tree Chocolate:...

Пікірлер: 48

@aigoraigoriller6508 Жыл бұрын

Heavy respect how you use abundant yet abbandoned resources like in this case, and make a michelin style high end exquisite culinary expression out of it, wow, Love from Europe !

@foragerchef4141 Жыл бұрын

Thanks

@Eueueyw Жыл бұрын

In my experiments with T. cordata, fermentation was a must honestly, the flavour went from vaguely vegetal with a hint of chocolate to being quite strongly chocolatey and malty. A basic lactoferment in brine worked well.

@foragerchef4141 Жыл бұрын

My friend mentioned that. I'll try it next.

@ConerdFrederickson 11 ай бұрын

I have a linden tree in my yard and I was hoping to give this a try since its full of green seeds at the moment. Can you elaborate on how you did the brine lacto ferment? I would think that all the salt needed would make the resulting fermented seeds salty.

@Eueueyw 11 ай бұрын

@@ConerdFrederickson This was a couple years ago but the brine had a fairly low concentration, and after I took the fruit out I gave them a rinse to lower the salinity a little more, then I patted them dry and roasted and ground them. I think they were in the brine for 5 or 6 days? The final product only had a very slight saltiness that for me actually complimented it quite well.

@cheesetoastie1199 11 ай бұрын

@@EueueywHello mate. Would you mind sharing, how much water, salt and seeds did you use for the brine? Can you ferment them without salt? Thx

@gregmartin3984 11 ай бұрын

Now you have me very curious if this can be done with Kentucky Coffee Tree beans.

@doveseye.4666 13 күн бұрын

I took a walk with my mom who called these a Lipa tree, not sure but I am so glad I saw this.

@irenegrijalvotarres Жыл бұрын

Oh, this looks fantastic! Thank you so much for sharing the recipe along with the gathering and preparing of the seeds

@foragerchef4141 Жыл бұрын

Welcome.

@ashlyncmorgan Жыл бұрын

Great video, Alan! Thanks for sharing my research and doing a brilliant write-up on linden chocolate. I didn't realize you had a linden right in your front yard - sidewalk chocolate lol Your linden pots de creme looks delicious. And I love the idea of incorporating linden/basswood honey into these applications. Beautiful work as always, my friend 💚

@orpheuslute Жыл бұрын

very excited about this! i love chocolate but i don't love the ethics of how it's made nowadays so i'm always on the lookout for alternatives :) can't wait to give this a try

@davidlunavelasco6862 Жыл бұрын

This is wonderful stuff. Paris is full of these trees. I'm gonna begin the forage.

@ericmccann21 Жыл бұрын

I love linden blooms but never knew about using the seeds... I'll have to go out and pick this weekend!

@tammietrl 11 ай бұрын

❤ Thank you!

@breaking_bear Жыл бұрын

Super fun! Thank you!

@richardstevens3461 Жыл бұрын

I hope to come the MIDWEST WILD HARVEST FESTIVAL someday.....

@foragerchef4141 Жыл бұрын

I’ll start prepping for it soon. Takes me about 2.5 wks of solid work to get the food and logistics handled. You should come it’s a great time. And it’s so cheap. I charge 1.5-2x as much for single day events with only food and a foraging walk.

@richardstevens3461 Жыл бұрын

@@foragerchef4141 That's the plan for next year. This year is sold out already. :(

@TheJDiane 2 ай бұрын

I wonder if fermenting with fresh whey would do the trick? I’ve also heard that the chocolate flavor fades very quickly if not fermented.

@thyme-and-place Жыл бұрын

SO cool. Thanks!

@thyme-and-place Жыл бұрын

Is Tilia cordata interchangable for T. americana here? Your website link isn't working btw.

@foragerchef4141 Жыл бұрын

Yeah this was a fun one.

@foragerchef4141 Жыл бұрын

@@thyme-and-place The link is up now that was my bad

@j7ndominica051 27 күн бұрын

The winnowing process looks efficient for dry fruit where the stems and debris are not glued to the fruit. I could use that. But too much resources go into this chocolate (electricity for the oven, butter, sugar), with low proportion of the seed harvest itself. I found that I can grind most things in a blender without the lid. Place a cutting board over it if the blender ever needs to be started from a liquid. And the lid never needs to be washed.

@foragerchef4141 27 күн бұрын

@@j7ndominica051 Try harvesting from trees where the fruit is the size of a green pea. That’ll fix the harvesting/efficiency ratio. The winnowing process was an alternate, lazy method. Usually I pick by hand. If you’re worried about using resources I’d keep in mind this is a cooking channel, not a survival show.

@umamigo1 Жыл бұрын

Very interesting

@4Grace4Truth Ай бұрын

What did you add to the cream (was the white liquid heavy cream?) at 4:52 and how was it different from what you added at 5:15? Edit: I found the recipe link in the description. Thanks! At 4:52 it's brown sugar!

@BronsteinEmily Жыл бұрын

I have a Linden tree in my yard and I'm excited to try using the seeds. Is it possible to pick them too early? Mine are about the same size as the ones you used maybe a little smaller. How can I tell when they are ready to use? Your custard looks delicious.

@foragerchef4141 Жыл бұрын

I had to look around at different trees. You want them about the size of a pea, ideally. Some are very large compared to others. They need to still be green, according to historical accounts, but I harvested a mix making the “sidewalk chocolate” and it worked fine.

@scottsell4182 11 ай бұрын

Thanks, my first attempt worked great but seeds were small. I waiting a week and seed’s didn’t get larger and dried out - green tasteless powder vs chocolate. So pick early was my lesson.

@foragerchef4141 11 ай бұрын

The size can vary greatly from tree to tree. You want them as big as peas, ideally.

@amelia4312 9 ай бұрын

😊

@Skitdora2010 11 ай бұрын

I tried doing the chocolate from linden several times and the most I ever got was like a hint of coffee flavor. Water avens is suppose to taste like chocolate. Never got those to grow or found them wild.

@foragerchef4141 11 ай бұрын

My advice is don’t be expecting chocolate and coffee. It’s its own thing.

@hoohargh9945 11 ай бұрын

water avens !? Similar to wood avens ?

@jeremyghunter 11 ай бұрын

@@hoohargh9945 same genus, different species. This is why Latin binomials really are a must foraging.

@StevenKling-ut9sh 17 күн бұрын

What time of the year should the seeds be harvested?

@clobberelladoesntreadcomme9920 11 ай бұрын

i wonder if this could be used like an unsweetened nut butter to thicken stew.

@foragerchef4141 11 ай бұрын

yes, similar to African stews using egusi or peanuts.

@jeremyghunter 11 ай бұрын

What weight or volume of seeds will we need? Dry and wet mass separately would be super helpful, but I can understand if this isn't something you bothered to keep a record of.

@foragerchef4141 11 ай бұрын

The whole thing is linked in the top of the video description, just like most videos on this channel.