The spiciness and sour cherry-like flavor of the Ghana 68% chocolate Nyangbo blends beautifully with our new malted caramel ice cream… With these mellow flavors, I thought Meyer Lemon would be a pretty nice fit – as a curd and freshly grated!

And because I can ( LOL ) I dropped a nice spoon of liquified fresh mint on the plate to add a funky contrast of flavor in the dish! I might or might not leave it on for the final dish, but I quite like it! The flavor matches and the color is beautiful!

Meyer Lemon are in season

PS: The base of the dessert is a flourless cake made with Nyangbo chocolate as well and the chocolate quenelles are made of mousse from the same chocolate again. Available soon! ;)