Throughout the year, I make small batches of numerous truffle collections based on seasonal ingredients such as cherry blossoms in the Spring and calabaza pumpkins in the fall.  They come and go based on the time of year and are often limited by the ingredients availability.  Our Collection of Zion arrives in the fall, just when I can find Caribbean calabaza to roast into the Lion truffle along with allspice berry and dark chocolate.  Topped with a pumpkin seed, this truffle is a welcome to fall flavors.

Our final batch of these Jamaican-inspired truffles has been made and as always, I feel a little saddened to say  goodbye to one collection before my heart lifts with excitement for the next. My taste buds are fickle, usually loving whichever truffles I am currently concocting. However before these Zion truffles are going, going… gone… I would like to treat one reader to a 16 piece box. Leave a comment on this post and by Thursday I’ll randomly choose the lucky winner who will be nibbling through a fresh box of truffles by next week!

The Zion collection was created in celebration of my mentor, the great Bob Marley and the island of Jamaica with its fascinating blend of cultures, Rastafarianism and reggae. Jamaican inhabitants came from around the globe, bringing with them cooking techniques, flavors and the spices of their homelands. Blending this with the bountiful harvest of the tropical island brought forth some of the most flavorful cuisine in the Caribbean. These are some the flavors which inspire the Zion collection… Jamaican allspice, with its essence of clove, nutmeg and cinnamon, is used in jerk seasonings, sauces and curries. The sorrel flower, brought from India, blooms in December in deep red shades. This flor de Jamaica makes their traditional holiday beverage and is slightly tart in flavor. Hemp, obvious connection here…, Blue Mountain Coffee and more see below for full details.

I have always been intrigued by the Rastafarian culture. Rastafarians are mostly vegetarian, don’t eat salt nor imbibe alcohol and live off the land harvesting plants, vegetables, fruits and spices. They wear their hair in dreadlocks as a symbol of their commitment to Jah (God) and achieve spiritual enlightenment by smoking kaya. Bob Marley was one of the first Rastas to bring the political struggle against Babylon (modern society) to mainstream music, spreading the message and increasing awareness. It was Marley’s music that guided me for hours while working out the final recipes of this collection. In fact I have 2 dreadlocks that appeared while I was in the midst of creating this collection which I certainly deemed a sign, and still have them today, it was 7 years ago!

For the lucky winner and those who might indulge in the Collection of Zion, might I suggest pairing it with this Pina Ginger Irie or this colorful Jamaican Christmas Sorrel Punch?

Truffle parfums found in the Zion collection:
Lion - allspice berry + calabaza + dark chocolate + pumpkin seed
Kaya – hemp seed nut + milk chocolate
I-tal - Blue Mountain™ coffee + dark chocolate + fresh coconut
Rasta – Jamaican sorrel + fresh ginger + nutmeg + mango + white chocolate + hibiscus flower
Zion – tamarind + scotch bonnet + dark chocolate + cocoa nibs

Jah Rastafari!

Pina Ginger Irie Drink paired with Collection of Zion

This month at Vosges Haut-Chocolat, we are featuring the Collection of Zion which was inspired by my travel experiences in Jamaica and the music of Bob Marley. I have always had a guttural reaction to his music and after listening to the words, I was intrigued by Rastafaris and drawn to learn more about their messages.

Rastafarianism is a religious and political movement that started around the beginning of the 20th century. Rastafarians are mostly vegetarian and live off the land harvesting plants, vegetables, fruits and spices. They wear their hair in dreadlocks as a symbol of their commitment to Jah (God) and achieve spiritual enlightenment by smoking kaya. Bob Marley was one of the first Rastas to bring the political struggle against Babylon (modern society) to mainstream music, spreading the message and increasing awareness. Rastafarians believe in and strive for a perfect world called Zion.  Bob Marley sang of it often.  The Collection of Zion was inspired by Bob Marley’s message and it explores the flowers, fruits and herbs of Jamaica through chocolate. 

The island of Jamaica is home to a fascinating blend of cultures. Jamaican inhabitants came from around the globe, bringing with them cooking techniques, flavors and the spices of their homelands. Blending this with the bountiful harvest of the tropical island brought forth some of the most flavorful cuisine in the Caribbean. These are the flavors which inspire the Zion collection… Jamaican allspice, with its essence of cinnamon, nutmeg and clove, is used in jerk seasonings, sauces and curries. The sorrel flower, brought from India, blooms in December in deep red shades. 

While in Jamaica, I sipped pineapple drinks that were made from the skin of the pineapple.  Not only does this sweet sipping nectar transport you to the tropics with its aroma and flavor, it utilizes a part of the fruit that is normally considered waste.   In Rastafarian vocabulary, Irie refers to positive emotions or feelings, or anything that is good.  Specifically, it refers to high emotions and peaceful vibrations.   Imbibe this Pina Ginger Irie Drink between bites of chocolate truffles from the Collection of Zion.  Turn up the Bob Marley and see how the sweet vibrations begin to flow…

Pina Ginger Irie Drink

1 peel of fresh pineapple + 2 cups small chunks of pineapple
2 inch piece of ginger, peeled and grated
3 cups boiling water
1 cup sugar
crushed ice

Freeze chunks of pineapple in the freezer overnight to make “pineapple ice.” You may want to lay them on a parchment lined baking sheet for a few hours in the freezer and then put them in a bag or airtight container so they do not freeze into one large chunk.
 
Place the pineapple skin and grated ginger in a large bowl.  Stir the sugar into the boiling water and then pour it over the pineapple skin and ginger.  Let it sit until the liquid reaches room temperature then cover  it and  place in the refrigerator.  The next day, strain the liquid and serve over crushed ice and your frozen pineapple ice.  

A fabulous compliment to the Zion truffle in this collection (tamarind, 65% dark chocolate and scotch bonnet).