Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Easter Chocolate Bark
It’s great to be able to whip up something home-made over Easter, and this couldn’t be easier. Our Fragrant Sweet Spice Blend with rose petals is wonderful with chocolate. Use any variety of fruit and nuts you have on hand, the possibilities are endless!
- 300g quality 70% dark chocolate
- 2 tsp Herbie’s Fragrant Sweet Spice Blend
- 4 tbsp freeze dried raspberries, crushed
- 4 tbsp freeze dried mango, crushed
- Line a slice tray with cling film.
- Put chopped chocolate in a glass bowl and place over a pan of cold water. Bring to the boil, then turn off heat, stirring chocolate with a spatula until melted and glossy (or 50C on a sugar thermometer).
- Stir in spice mix and half of the freeze dried fruit, then pour chocolate into prepared tray, allowing it to settle evenly, then scatter remaining freeze dried fruit on top.
- Chill for an hour or until set, then cut into desired sized pieces to serve.
- Store in an airtight container in the fridge for up to two weeks.
Keywords: homemade, chocolate, sweet spices