Edible garden with chocolate

Truffle Paste for edible garden

• Place the chocolate chunks in a glass bowl. 

• Combine the whipped cream (15cl) and butter in a saucepan and heat on high flame.

• Just before the mixture reaches boiling point, turn down the heat and add the grated tonka beans.

• Leave to brew for 5 mins and then filter.

• Add 2 tablespoons whipping cream then heat on mild flame.

• Just before boiling point, pour mixture over chocolate.

• Stir gently with wooden spoon until mixture is smooth.

• Refrigerate for several hours. 

Rake for edible garden

• Take 1 mikado, break off the non chocolate part, finishing with length of 11.5cm (rake handle).

• With other mikado peices, make 4 small sticks (using non-chocolate part) : 1; 3cm long (rake teeth support bar) and 3; 1.5cm long (rake teeth).

• Heat coffee glucose in pan on a low flame .

• Pour heated glucose onto a kitchen silicone sheet.

• Immediately role the teeth support bar in the glucose and quickly attach each rake tooth.

• Glue the teeth support bar to the rake handle, using glucose. 

Edible Garden Soil

• Sift icing sugar and cacao on bottom of wooden pan.

• Smooth the surface and draw grooves using the rake.

Final Touches for edible garden

• Lift the chocolate mix using a large spoon, then mould the truffles into rock shapes.

• Mix icing sugar and remaining cacao, rolling in the truffles before placing them onto the soil.

• Sprinkle 1 or 2 truffles with green tea, in order to imitate the rock moss.

• Put the rake onto the soil.

Note: A Zen Garden never includes more than 15 rocks. Serve with coffee.