Published!

I couldn't have been more thrilled to create a flavor for the the food 'zine, Runcible Spoon! This issue, "MAD SCIENCE," my recipe for Smoke and Fire ice cream is featured alongside Washington City Paper contributor Sam Hiersteiner's recipe for homecured bacon, an interview with Sam Bompas of UK food installation duo Bompas & Parr, and a memoir of cooking with booze by NPR producer Elisa Barclay.

Playing on the notion of hot and cold, salty and sweet, I created Smoke and Fire ice cream: Chipotle smoked salt in silky chocolate five spice. I drew this picture to accompany my creation.

Some say it's my best flavor combination ever! Sounds like the work of a mad scientist...

You can purchase a copy of Runcible Spoon here.

Chocolate Five Spice

This is a twist on Mexican Chocolate, which combines chocolate with cinnamon and spicy pepper.



I added ginger, clove, nutmeg, cinnamon, and cayenne to a Ghirardelli dark chocolate base. It was a big hit at this weekend's barbecue. What I found interesting is that different people's taste palettes picked up on different flavors. Some people tasted mostly cinnamon, others tasted the nutmeg. But everyone experienced the chili heat at the end of each bite.

chocolate and more

If you can brace yourself for a kick, I really love my newest creation: Cayenne Chocolate:



Some other tasters struggled with the spiciness, but what kept them coming back for more scoops was the balance of cinnamon and anise. Also it didn't hurt that the rich chocolate base had both cocoa and ghirardelli dark chocolate.