Mother´s Day Chocolate Coconut Pudding (Tembleque) Flowerpot Cake- Puerto Rico

Gumpaste roses in an oreo crumb-covered chocolate pudding pot

The lagoon in the center is cushioned on green vegetation that surrounds it. Now, the lighthouse on the highest hill in the center lies peacefully overlooking the soft blue bay. Last night, in contrast, the beacon shone its light routinely around the sky.
To the right, the paradisiac islands lie in a line.... Icacos, Lobos, Palominos... perfect snorkeling, scuba diving and beach spots. They resemble coulis decorations on a dinner plate.... interspersed drops running along the horizon.
I was at Fajardo, Puerto Rico, at the beach. I had sherbets and ice cream, and even though I unfortunately didn´t try tembleque while I was there, I know that this coconut custard´s hydrating electrolytes would have come in handy, too.
I travelled only half an hour away to find a contrasting national park. Within it, on the top of a castle-like structure in the middle of the forest, I could see a hill nearby plastered with Sierra Palms that held swaying palm branches in the breeze. They looked like origami cranes; the boughs were poised as if they were ready to fly away from the approaching grey clouds. That and the sound of the elusive coqui are my most vivid memories of El Yunque Park, located in Puerto Rico.


History of Tembleque
It is a custard made by cooking coconut milk with spices and sugar. Its name is derived from the spanish word temblar, which means tremble, as the dessert is supposed to jiggle like jello. A similar dessert in Brazil is manjar branco, except that it doesn´t necessarily include coconut.

Sierra Palms in El Yunque, Puerto Rico

El Yunque

View of Capitol building of San Juan, from the Cristobal Fort

Recipe 1

Gumpaste Roses or washed,very clean silk roses

Flowerpot lined with parchment paper

Oreo cookie crumbs

Graham cracker crumbs (optional)

Tembleque http://www.meals.com/Recipes/Chocolate-Tembleque-Custard.aspx?recipeid=138264

Recipe 2

You can make a more traditional tembleque in a savarin mold (or similar  mold, like a "flanera") I used a rose mini cake pan from Nordicware, which you can find at the following link: http://www.sears.com/shc/s/p_10153_12605_SPM1672744801P?sid=IDx20070921x00003a&ci_src=14110944&ci_sku=SPM3314908402

The recipe for traditional tembleque is in this link:

http://www.verybestbaking.com/recipes/138504/Puerto-Rican-Coconut-Dessert/detail.aspx

At only 170 calories per serving, and full of coconut milk minerals (magnesium, potassium, among others) this silky dessert is very satisfying and refreshing.

 References
http://en.wikipedia.org/wiki/Tembleque

Raspberry Fudge Discovery in St. Augustine, Florida

Two soldiers dressed in red suits and feathered hats followed me silently at the stone fort. I tried to lose them by turning quickly as soon as I descended the long staircase, and it worked. One of them headed to a closet to take out a wooden trunk from its hiding place. I imagined it would surely hold gold coins or some sort of treasure! Instead, his ruffled arm pulled out black chains, and smoky grey cannonballs...
It was 2009, and I was at St. Augustine, the oldest town in the continental U.S., and founded in 1565. Its Spanish fort, built to protect the settlement from the British and other enemies at the time, can be visited today and is equipped with many cannons. Men hired to dress as Spanish soldiers roam the grounds, and often stop to give talks about the munitions used during the 1700´s.

After visiting the fort, I walked to St. George´s street, in the historic part of town, where I went shopping for gifts but was forced to stop to sample some raspberry fudge, which I decided was one of the best types of fudge I had yet tasted. I tried it at Kilwins.
Finally, I have been able to make the fudge myself, one day after Christmas. The result was a creamy, smooth chocolate with a highlight of cherry-like raspberry flavor to it. Exactly what I was looking for!

I got my recipe from the following blog:
http://ariadea.blogspot.com/2010/12/basic-fudge-and-its-variations.html
3 cups of semisweet chocolate chips (or dark chocolate)
1 14-oz can of condensed milk
1 tsp. raspberry extract
1/2 tsp. vanilla
First, I melted the chocolate chips with the condensed milk in a bowl in the microwave for 30 seconds. I mixed the chips and the milk, then placed them back in that oven for another 30 seconds. I beat them some more, then added the extracts. Once the chocolate is smooth, pour it into an aluminum-foil lined 8-inch square pan. And you´re done!
Yields: 3 pounds

If you didn´t get enough chocolate from this article, or from making your own fudge, check out photos of the chocolate-making process, from Scharffenberger: http://www.scharffenberger.com/process.asp or http://www.exploratorium.edu/exploring/exploring_chocolate/

Bibliography
http://www.twentymile.com/Cookbook/raspberryfudge.htm
http://www.visitflorida.com/articles/st-george-street-walkable-journey-into-st-augustine-history-culture
http://www.oldcity.com/history-information.cfm
https://www.kilwins.com/fudge/mackinac-island-fudge