winter branches

I've revisited Albert Adria's technique of modeling chocolate in ice water. I think it's simply brilliant in it's ability to produce delicate and organic 3D shapes without molds.

For these miniature twigs, the white chocolate was flavored with birch syrup. Preserved wintergreen berries and tiny shards of pine glass were affixed to the branches.

I love the idea of presenting a bouquet of these branches as a mignardise. Their refreshing flavor would be a fitting end to a special meal.

 

Wintergreen (Gaultheria), also known as teaberry, is an evergreen creeper native to norteastern North America. The leaves and red berries are a rich source of methyl salicylate, or oil of wintergreen. The flavor is popular in chewing gum, particularly Clarke's Teaberry gum.

The fresh berries are somewhat dry and mealy in texture and shrivel quickly. Preserving them in a glycerin and water solution keeps them plump and improves their texture. After 2 weeks in a solution stored in the refrigerator, the berries still look and taste fresh. An added perk is that they infuse the solution with wintergreen flavor, which could then be used as a flavorant.

Warning: Methyl salicylate is an analgesic found in aspirin and many over-the-counter liniments and ointments. Pure methyl salicylate can be lethal in doses of 4-6 grams. Oil of wintergreen is 98-99% methyl salicylate and gaultheria leaves and berries contain up to 0.05%. A lethal dose of berries is about 800-1000 grams. Although gaultheria has a long tradition among indigenous Canadians and North Americans as food and beverage, use common sense when ingesting. Young children and pregnant women should avoid eating gaultheria.