White Chocolate Bark with Pink Peppercorns

Ingredients

17 oz white chocolate, finely chopped (500 g)

½ cup pink peppercorns

1. Toast pink peppercorns in a dry skillet until fragrant.

2. Melt white chocolate in stainless steel bowl over pot of hot water on stovetop. Temper by palleting chocolate on marble slab until it reaches 87 degrees F. Pour tempered chocolate evenly onto a piece of parchment paper and pallet until smooth. Lightly sprinkle cooled pink peppercorns onto chocolate while chocolate is still wet. Just before chocolate has completely set, cut with French knife into desired shapes. Store in airtight container in a cool dark place. Shelf life if properly stored: 4 months.

Pink Peppercorn and Rose Tea Cakes

Ingredients

1 ½ cups cake flour or all-purpose flour, 1 cup granulated sugar, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt ½ 8 ounce carton sour cream, cup vegetable oil, 2/3 ½ cup water, ¼ cup fresh culinary rose petals, chopped (or 2 Tbsp. dried rose petals), plus more fresh culinary petals for topping, 1 teaspoon bottled rose water, 1 teaspoon pink peppercorns, finely crushed, plus more for topping Cream Cheese Glaze*

Directions

Preheat oven to 350°F. Coat a 3-inch donut pan with nonstick cooking spray. In a large mixing bowl whisk together flour, sugar, baking soda, baking powder, and salt. Add sour cream, oil, 1/4 cup water, the rose petals, rose water, and peppercorns. Spoon batter into prepared pan, filling each cup about half full. Bake 12 to 15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely. Repeat with reserved batter. Glaze, Immediately sprinkle with additional rose petals and peppercorns.

Pink Peppercorn Avocado Salad Recipe

Ingredients:

The ingredients in this Paleo and keto friendly salad are simple. The tomatoes and avocado add lots of color. Then, the seasoning consists of simple sea salt and extra virgin olive oil. Then the pink peppercorn and chopped cilantro adds more color as well as delicious flavors.

Instructions:

Slice the tomatoes. Slice the avocado in half, remove the stone, and then cut the avocado halves into slices. Place the tomato and avocado slices alternately on a plate. Drizzle extra virgin olive oil on top of the slices. Sprinkle sea salt and crushed whole pink peppercorns over the slices. Finish off by throwing the chopped cilantro on top.

This is a delicious and very light salad to enjoy as a snack or as an appetizer. It's easy and quick to make, and the pink peppercorns will surprise anyone you serve this salad to.

Chai Spiced Chia Pudding with Pink Peppercorn Pomegranate Sauce

Ingredients:

3 Tbsp Chia seeds, 1 Cup Unsweetened almond milk, 2 tsp Maple syrup or sweetener of choice (optional), 1/2 tsp Cinnamon, 1/4 tsp Ground ginger, 1/8 – 1/4 tsp Ground cardamon, 1 tsp vanilla, pinch of ground cloves

Instructions:

Mix all ingredients together. Be sure to mix the chia into the milk thoroughly, otherwise you will end up with a chunky pudding. Let sit for 1 hour or in the refrigerator overnight.

After chia has sat and soaked up all the liquid, spoon 1/2 the mixture into a bowl. Layer 1/2 the pomegranate sauce (recipe below) over the chia pudding and top with the rest of the pudding mixture. Spoon the remaining sauce on top.

Ingredients:

1/2 Cup Pomegranate seeds, 1/2 Cup Raspberries, fresh or thawed , 1/2 tsp Pink peppercorns, crushed , Zest of 1/2 a orange

Instructions:

Mix all the in ingredients together.