In January I attended a sprouting workshop held by Susan, one of our cohousing neighbors. During the introduction, she informed us about the amazing variety of things that can be sprouted. The workshop was spread over two consecutive Saturdays. In between we were to sprout some things on our own. Thinking about her initial claim that many things one might not suspect could indeed be sprouted, I got the idea for sprouted chocolate. I enlisted Leela's help. We bought some Hershey Kisses (dark chocolate variety). I picked off some little rosemary leaves. Leela heated up a hot pin and poked a melted hole in the top of each kiss while I stuck a perky sprig in each one. I took a plate full of the sprouted chocolate kisses to the class, and it was a hit.
Yesterday, Susan was head chef for the communal dinner. She decided the menu would be predominantly sprouted fare: tortilla wraps (with sprouted grain flours), sprouted corn tortillas, hummus (with sprouted chickpeas), sprouted lentil spread, sunflower seed spread, alfalfa sprout salad with oranges, dates, and sprouted walnuts, extra green sprouts, sprouted beverage. She asked me to bring my sprouted chocolate specialty. Here's what it looked like:
