Our mouths operate as a limbic estuary, a tidal zone where molecules and emotions mesh in our food. There is no holiday better than Valentine’s Day to demonstrate this, as newscasts report on chocolate’s love-like chemicals, and seafood shops tout the levels of zinc in oysters.
Do the high levels of zinc register with our libido? Or does the glistening silken smooth surface of a raw oyster speak more to our brain than a chemical pathway does?
I am fortunate to have a local business who produces aphrodisiac items, with which I can craft my own experiments. Terra Firma Botanicals carries a line of products that are steeped with botanical aphrodisiacs. Ranging from chocolates to massage oils, to syrup, they are fun items to look into.
Kava Kava Dark Chocolates were the first item we sampled. Large brightly wrapped chocolate hearts, that have a somewhat softer texture than tempered chocolate. They produce a curious tingling numbing sensation in the mouth that comes on rather quickly, in the first minute of savoring the chocolate in your mouth. With a sensation like that, this chocolate is already successful in producing a corporeal response!
And hence, the real way to ingest these items of aphrodisiac importance… these tokens of culinary desire should be presented to your lover, not as a secret, or in a subtle way, but with loud fanfare! Proclaiming to your lover (or lover-to-be) that you are presenting them with items to turn them on speaks to the body’s own traffic signals of desire. You not only give the brain’s libido center a green light (which will be amplified by the loud horn of our body’s placebo reaction), but you are revealing your own desires as they are projected on this food. This whammy of two green lights at a intersection is bound to result in a head on collision. What a sexy proclamation!
We also have a bottle of Aphrodite’s Syrup to sample. Lounging in a honey base is a mingling of Damiana, Cinnamon, Kola Nut Powder, Kava Kava, Rosehips, and Vanilla Extract. The scent is wonderful, spicy, reminding me of chai. Poured over ice cream, it is caramel colored, and honey toned… delicious. This would be wonderful stired into milk, swirled through vodka, and drizzled over apples.
Coupled with the ultimate consort of lovers, chocolate, this syrup enhances the warm glow a truffle and bring. A touch of chipotle further plays with the chocolate’s earthiness in this ultimate bon bon of naughty naughty.
Spicy Aphrodite Truffle
This truffle recipe follows the classic procedure for making truffles with a ratio of 6 oz chocolate to 1/2 cup of liquid. Because we are also adding a honeylike sweetener, the chocolate mixture is suplemented with the addition of unsweetened chocolate.
Place 5 oz of finely chopped chocolate in a bowl. Add to this 1 oz of chopped unsweetened baking chocolate.
Bring 3 oz of cream or soymilk to just under a simmer. Remove from the heat and pour over the chopped chocolate. Cover and allow to sit for one minute. Stir this mixture till it results in a smooth chocolate puddle. Add 1/2 tsp of dried chipotle flakes, a pinch of salt and 1 oz of Terra Firma Botanical’s Aphrodite’s Syrup.
Refrigerate till the chocolate mixture is solid, then portion out into small balls. These may be rolled in cocoa powder or dipped briefly in melted chocolate that has been tempered.