Linden Tree Chocolate
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- Опубликовано: 28 июл 2023
- 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:... 
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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 !
Thanks
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.
My friend mentioned that. I'll try it next.
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.
@@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.
@@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
Now you have me very curious if this can be done with Kentucky Coffee Tree beans.
I took a walk with my mom who called these a Lipa tree, not sure but I am so glad I saw this.
Oh, this looks fantastic! Thank you so much for sharing the recipe along with the gathering and preparing of the seeds
Welcome.
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 💚
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
This is wonderful stuff. Paris is full of these trees. I'm gonna begin the forage.
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.
I love linden blooms but never knew about using the seeds... I'll have to go out and pick this weekend!
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!
I hope to come the MIDWEST WILD HARVEST FESTIVAL someday.....
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.
@@foragerchef4141 That's the plan for next year. This year is sold out already. :(
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.
@@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.
Super fun! Thank you!
❤ Thank you!
SO cool. Thanks!
Is Tilia cordata interchangable for T. americana here? Your website link isn't working btw.
Yeah this was a fun one.
@@thyme-and-place The link is up now that was my bad
Very interesting
😊
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.
The size can vary greatly from tree to tree. You want them as big as peas, ideally.
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.
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.
What time of the year should the seeds be harvested?
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.
My advice is don’t be expecting chocolate and coffee. It’s its own thing.
water avens !? Similar to wood avens ?
@@hoohargh9945 same genus, different species. This is why Latin binomials really are a must foraging.
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.
The whole thing is linked in the top of the video description, just like most videos on this channel.
i wonder if this could be used like an unsweetened nut butter to thicken stew.
yes, similar to African stews using egusi or peanuts.
Have you tried California Bay Laurel seed "chocolate"? It's a little more coffee than chocolate but is delicious.
Not the chocolate but I’ve had the nuts. They were bitter and took some skill to roast correctly. Only had them once.