Always attuned to the use of Vetiver as or in fragrance and food, today I noted Veronique's post concerning "The Best Chocolate in the World." If you can swallow her initial, immodest premise that French chocolate is the best (she's tossing the gauntlet, Hawaii chocolatiers!!), then consider that Christian Constant is using botanicals in his chocolate.
"Christian Constant adds a touch of essential flower oil and spice to enhance the taste. I loved the cinnamon and jasmine green tea chocolate, and the Yemen flavor. If you dare, try Vetiver, neroli, frangipani, ylang-ylang or lemongrass," she writes. Christian Constant 37 rue d’Assas Paris 6e 01 53 63 15 15 www.christianconstant.fr
I love learning the ways that chefs employ Vetiver in their culinary creations. Those of us who delight in its fragrance appreciate Vetiver's addition to a crisp gin and tonic, and ice cream (not necessarily together!). It also makes a lovely, savory martini. Bon appetit!
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