Melty and very minty. These are lovely frozen on a hot summer day. Coconut milk infused with chocolate mint (a type of mint that actually tastes chocolatey!) is blended with organic confectioner’s sugar and enrobed in dark chocolate.
Selma Miriam is my mentor. She is a mentor in the fullest, most old-fashioned sense of the word: through her accomplished example, she teaches me how to live. She is the founder of Bloodroot Feminist Vegetarian Restaurant in Bridgeport, Connecticut. Her breadth of knowledge, bracingly opinionated politics, and intense loyalty and commitment to her community make her an inspiration to all who know her. I went to Bloodroot as a young cook eager to learn about a business that seemed to combine all my passions. Seven years later I have found in Selma a best friend over forty years my senior whose opinions I can trust and whose excitements and discoveries I delight in sharing.
These peppermint patties are dedicated to her because she likes to eat them, and that seems as good a reason as any. The homegrown mint leaves are also a nod to her skills as a master gardener.
Ingredients: organic and fair-trade dark chocolate (cocoa paste, cocoa butter, non-bone-char sugar, soy lecithin, vanilla), organic coconut milk, organic confectioner's sugar (non bone-char), organic chocolate mint, organic mint extract.
