Chocolate combined with sweet violets and nettle has, quite simply, got to be experienced! The deep, earthy flavours of nettle combine beautifully with the bitter-sweet taste of rich, dark chocolate.
In this video, Simone, a forager with 40 years experience, talks us through not only how to make this scrummy treat, but also her philosophy of foraging, and how wild edible plants have transformed her life.
Ingredients
1 large bar of organic dark chocolate (70%+ cocoa)
handful of nettles that have been mashed up in a food processor, or by hand
pine nuts
sweet violet flowers
Instructions
Watch the video
Course Dates 2010
- Calstock: 17th April & 8th May
- Bude: 5th June & 3rd July
Simone offers Wild Food Foray Feasts down in Cornwall. She has very limited spaces, and they book up very fast. Her courses run 10.30am to 4pm. To book a place, call her on 01822 832 964 (International: +44 1822 832 964). IMPORTANT: The best time to call Simone is between 6PM to 8PM.
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{ 5 comments… read them below or add one }
Lovely, but did I miss something? She didn’t say what to do with the sweet violets, did she?
We put raw Sweet Violet flowers on top of each ‘truffle’.
do you have to put Sweet Violets on top? or are they ok without?
Rhi: You do not have to put the violets on top. They taste great with or without them.
She mentioned placing them in the freezer compartment of the fridge, but for how long.. just ’till set?