Red huckleberries are ripening on bushes all over Gabriola; I’m so pleased to find some when I’m in the forest. They’re small and take time to pick, but that’s ok. I bring home a handful or two every few days at this time of year.
Yesterday the Executive Chef melted some dark chocolate, added macadamia nut butter, then some red huckleberries. That went into a pan which chilled in the fridge for a few hours.
And then there was tasting, and rejoicing, and much delight. This stuff is so good.
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