On the sixth day, they rested. What’s a good vacation without a day completely devoted to the hedonism that is the fine art of relaxing? I’m not a religious person-spiritual, mystical maybe. But I do believe in a good old fashion day to chill the fuck out. Don’t do anything you don’t feel like doing. That’s the point of all the hard work anyway right, to earn the ability to sit back and relax and enjoy the fruits of your labor. To be able to sit back and relax and soak in the glories of life. To let the troubles of the world trouble someone else for the day. That’s all that happened on day seven. It was glorious. I laid in a hammock with a beer and read a book. I napped. I luxuriated in the tropical sun. I read tarot cards. I tried to remember details of the trip up until that point in time. It’s probably the day that solidified the desire and key inspiration in my mind to spend far longer than I should to catalog my thoughts, ideas, experiences, and most importantly inspiration from the trip into a creative work that I can share. So because there weren’t any big events to really write home about on this day ( and trust me, that’s definitely a good thing in this case) it allows me to use this time to go more in depth on a dish that was entirely inspired by the trip.
After roasting the beans I winnowed the husks on my back porch. Then I ground the cocoa nibs into a warm a granular solid. I added powdered milk and confectioners sugar while heating the resulting cocoa nibs in a double boiler. Once it was sort of mixed together I added some ghee to lubricate the mixture. I then poured the liquid into a mold and sprinkled the bottom with pink Himalayan salt. I let cool in the fridge until hard ( at least 2 hours).
It wasn’t good smooth highly homogenated chocolate. The texture was slightly asymmetrical on the tongue, crunchy and burnt tasting. It wasn’t sweet enough so I added a drizzle of macadamia honey over the slice of the chocolate seashell- and it was transformed. The honey deepened the flavors of the chocolate and suddenly the burnt taste was transformed into a rich complexity that was suddenly a delicious quality instead of ruinous. Crises averted.
The pan seared potatoes were plated with a chocolate and drizzled with macadamia honey.
It’s funny how two things that sort of went tits up in the beginning (both the chocolate and the potatoes kind of initially failed as stand alones before making their way into the pan) made the other exceptional in the end. The skin candies and surrounds the softly charred flesh of the potatoes, creating a perfect balance of sweet, savory, soft and crunchy.