So we’re a bit obsessed with chocolate and seaweed right now. We ARE making THE Seaweed Chocolate Bar, after all. (If you haven’t contributed to the IndieGogo campaign yet, here’s a nudge!)
A small bit of seaweed adds depth of flavor to classic chocolate recipes, without any seaweed-y taste! We made a chocolate cake for a potluck and added some seaweed to the batter. The guests said it was delicious and asked our secret! The nori we used brought just enough salt and umami flavor to enrich the chocolate cake without overpowering it. We used Pamela’s gluten-free chocolate cake mix and followed the recipe on the package.
For the cake:
One bag Pamela’s gluten-free chocolate cake mix
1 1/2 cups water
1/2 cup oil
2 eggs OR 1/3 cup egg replacer
Then we added 2 tablespoons of our wild nori flakes to the batter before baking.
For the frosting:
This time we used heavy whipping cream, added a couple tablespoons of sugar and beat until frothy. We sprinkled dulse flakes across the top.
Often we like to make a dairy-free coconut cream frosting. To do this, you put a can of coconut milk in the freezer for about half an hour. Remove it and scrape all the coconut cream from the top. Whip that quickly with a hand mixer and then use as frosting.
We’ve got wild seaweeds on our web store! Check it out.