{"id":1172,"date":"2015-12-27T18:55:37","date_gmt":"2015-12-28T02:55:37","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1172"},"modified":"2015-12-28T11:32:36","modified_gmt":"2015-12-28T19:32:36","slug":"cameroon-mt-oku-with-ras-el-hanout-pizzelles","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2015\/12\/27\/cameroon-mt-oku-with-ras-el-hanout-pizzelles\/","title":{"rendered":"Cameroon Mt Oku with Ras el Hanout pizzelles"},"content":{"rendered":"

\"CameroonI first had Cameroon Mt Oku at the Roastery. It was in the cold brew rotation, and I quickly fell in love. It was light, yet rich, and had this long lingering flavor that took me quite a while to pinpoint. Fast forward to a few weeks ago, I tried the Cameroon Mt Oku on the clover. The same familiar flavor was present. It finally hit me; mace. Mace is a delicately fragrant spice, think of it as nutmeg’s less sweet (and more intense) cousin.
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Initially I was going to play with the flavors of chocolate and coriander together, like a spiced chocolate chip cookie.\u00a0Somewhere along the way, I remembered that tucked away in a cabinet was a pizzelle iron, something I haven’t used in years… Pizzelle’s are traditionally flavored with anise, so I decided to play with different spice and intensities. Once I started making the pizzelles, the tasting idea became stronger and stronger. I decided to pull out the chocolate notes in this coffee by dipping the pizzelles in dark chocolate that I had flavored with ras el hanout. Finally, these are topped with candied fennel seeds, overpowering at first bite, but truly makes the spices pop.<\/p>\n

\"Ras

Ras el Hanout pizzelles<\/p><\/div>\n

In order to make pizzelles, you have to have a pizzelle maker. It is not something I use often, but I am so very glad to have one. With this, not only can you make pizzelles, but you can make waffles cones, tacos (homemade choco tacos?!) and even fortune cookies. I have this model<\/a>, which is a mini pizzelle maker. \u00a0If you are looking for full size, this one<\/a> is also very nice.<\/p>\n

I use candied fennel seeds quite a bit, and they are not the easiest thing to find.\u00a0Thank god for Amazon<\/a> \ud83d\ude09 I love using these because they provide such an unexpected flavor. Most people think they are just sprinkles, until they bit into them and get that great licorice note.<\/p>\n

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Ras el Hanout pizzelles<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n