I recently entered a contest for Swiss House. I may not have won, but I think my recipe is a keeper. Inspired by my time at the Wickaninnish last month, this dish combines, sweet, savoury and crunchy.

Mint and Rosemary Sponge Candy with Lindt Chocolate Drizzle

This is a twist on the classic sponge candy. The familiar taste of caramelized sugar, complemented by the earthiness of mint and rosemary. A sweet and savory combination brought together by the Lindt milk chocolate.

Ingredients:

-3 sprigs of fresh rosemary (picked from sprig)

-2 sprigs of fresh mint (picked from sprig)

-1 cup (250ml) of granulated sugar

-1 cup (250ml) of corn syrup (golden or light)

-1 Tbsp (15ml) baking soda, sifted

-1 Tbsp (15ml) white vinegar

-1/2lb (225gr) of milk chocolate

Equipment:

-Non-stick cooking spray

-Parchment paper

-9-inch square baking pan

-Candy thermometer

-Whisk

-Saucepan

-Metal Mixing bowl

-Bakers rack

-Spatula or fork

Method:

1) Line 9-inch square baking pan (min 2-inch deep) with parchment paper, extend paper 3-4 inches over side to create high walls. Spray with cooking spray.

2) In food processor, pulse mint, rosemary and sugar to make flavored sugar. Mix on high for 1-2 minutes until mint and rosemary are finely chopped and incorporated with sugar.

3) In deep saucepan combine flavored sugar, corn syrup and vinegar. Whisk lightly over medium heat until sugar dissolves.

4) Cook mixture to 310F degrees  (155C), swirl occasionally but do not stir (Be very careful, sugar is close to molten state and will severely burn skin).

5) Remove from heat, add sifted baking soda, stir quickly and carefully. Mixture will foam and rise rapidly. Do not over stir as mixture will deflate.

6) Pour mixture into baking pan, allow to cool minimum 1 hour. Do not touch while cooling or candy will deflate. Once cool, use walls of parchment paper to remove from pan. Peel off parchment paper.  On countertop, use handle of knife break candy into pieces and place on bakers rack.

7) Melt chocolate in mixing bowl  over pot of boiling water. Whisk chocolate gently and bring to 110F (43C). Ensure there are no lumps and the mixture is smooth. Do not let mixture get any hotter or it will become grainy.

Allow chocolate to cool to 85F (29C).

9) Using spatula or fork, drizzle chocolate over broken pieces. Allow chocolate to cool and harden, then serve.