Every day I am inundated with requests on where to eat and where to buy ingredients, but this time I have a request of my own.
 
I have a thing for flowers – especially edible ones – and, after a recent trip to Spain, violets. Violet-imbued shortbread and Pedro Ximénez panna cotta, anyone?
 
On the trip I visited a few chocolatiers, but Enric Rovira in Barcelona stood out. It was like being in a jewellery and perfume shop in one. With extraordinary packaging and combinations, chocolatier/designer Enric works very closely with a perfumer to extract exotic perfumes and essences for use in the products.

Apart from discovering the five oceans (with sea scents ranging from lemon effervescent to seaweed) my favourite was the bombolas de violeta – a palette of acid wild fruits, bitter chocolate and the sweet, aromatic flavour of sugared violets. Enric describes it as a delicious evolution on the palate.
 
So, if you have a secret supplier for violet water, essence or liquor, please let us know. Else make sure you buy violet chocolate creams at Fortnum and Mason when next in London, violet liqueur from Fauchon in Paris, or bring back some goodies from the annual violet festival in Toulouse. Better still, let your local favourite restaurants know I am keen to see it in panna cotta, sorbets and jellies next year! I was super excited to see our local cake-decorating supplier Nicoletta packaging crystalised violets. May there be more where that came from.
 
Happy eating!
Abigail