Chocolate Rose-Petal Soup

I know some of you are probably still figuring out an original way to mix together those two sweetheart staples for Valentine's: chocolate and roses. Normally, I'd say you've got the wrong site; quick make a mad dash to Kingsbury Chocolates or Artfully Chocolate.

But not this time. You could also be a daredevil and try our Chocolate Rose-Petal Soup!

I know chocolate and soup are two words you just don't see mingling well together. You must keep in mind that this is more of a "soup" in quotes, followed by a really big wink. It falls somewhere between rich hot cocoa and romanticized chocolate sauce.

After doing a little research, the recipe I decided to test was James Peterson's version of chocolate broth which I'd found leafing through his extensive book Splendid Soups.Unfortunately, it was just too rich for me. He uses heavy cream and a full 8 ounces of bittersweet chocolate. Even a small, watered down dose of the broth was overkill. If your special someone enjoys super-ultra-uber rich chocolate, then by all means go for it.

Personally, I wanted to rework this one to suit my own palate. So I went with a combination of "milder" chocolates. I used two varieties from the El Rey brand found at Whole Foods. You'll notice these have unusual percentages of cacao. Don't worry, we're not getting all Martha Stewart on you. If you're a strict recipe follower, just find chocolate that has the closest percentages. Otherwise, please use whatever chocolate or combinations you like. You know how people always tell you to cook with the wine you normally drink, well that's the same principle here. Basically, you want to use that really good chocolate you normally hide from the kids in your desk drawer.

Peterson topped his broth with poundcake croutons which, in my opinion, was the best part of his recipe. You basically cube a few slices of all-butter poundcake and saute the squares in 3 Tbsp of melted butter, tossing them until they're toasted and crispy. They're a fun and buttery indulgence on their own. I ate a small plate of these after I'd tossed out the uber-chocolate broth. Then I started over and began making chocolate soup again, only this time I went for something a little lighter and a little more romantic.

Did you know basically all roses are edible? Yep! Just be sure to follow a few guidelines when selecting your flora. You don't want your honey chewing on flowers treated with pesticides or chemicals. And, hey, roses aren't the requirement. If you just met your "gentleman-caller" last week and red rose petals are just too suggestive at this point, use white instead (like I did) or go with another edible flower all together. Whatever you choose, take this opportunity to experiment with flowers you can eat! Just like your sweetie, they're beautiful, fun, and unique.

So, if you still haven't figured out what's for dessert tonight or tomorrow, why not give this a swirl.

Chocolate Rose-Petal Soup
Makes 2 servings

4 oz "dark" milk chocolate (41% cocoa)
4 oz dark chocolate (58.5% cocoa)
--or whatever combination you see fit
1 cup light cream
1/2 tsp vanilla extract
2 organic, pesticide-free, edible roses or the equivalent amount in rose-petals
1/2 cup fresh strawberries
4-6 fresh mint leaves

1. Chop up chocolate into small slivers, set aside.

2. In a pan, stirring occasionally, bring light cream to a simmer. Remove pan from burner and add chocolate. Let the chocolate sit about 5 minutes while the hot cream dissolves it. After 5 minutes, stir in what hasn't dissolved.

3. Add 1/2 tsp vanilla extract. Stir. Taste. Remember it should be smooth and a little on the thicker side. If the chocolate soup is too rich or too thick for your taste, feel free to add a little more cream or water until it reaches the taste/consistency you prefer.

4. Ladle about 1/2 cup of the soup preferably into small, flat bowls.

5. Remove rose petals from stems. Arrange the individual petals into the shape of a flower on top of the chocolate soup. Do 1-2 overlapping layers to give dimension.

6. Slice strawberries into small wedges. Top the center of the rose petals with a cluster of strawberries. Garnish with a sprinkling of mint leaves. Feel free accent with hazelnuts or pound cake croutons if you have them. Serve!

Happy Valentine's Day!