Bring your sweet tooth to the Atlanta Botanical Garden this fall for Chocolate: Seed to Sweet!
At this weekend’s grand opening kids could decorate chocolate cupcakes, finger paint with chocolate and sculpt chocolate scented play dough (recipe below).
Chocolate was the main ingredient in the cooking demonstrations at the Edible Garden Outdoor Kitchen. Chef Christina Curry made a tasty vegan dark chocolate mousse, which gets its creamy texture from silken tofu (click here for the recipe). It’s a healthier version of the decadent dessert that still satisfies your chocolate craving.
Local chocolatiers and chefs will be demonstrating chocolate recipes on the second Sunday of each month throughout the exhibition, which runs until January. There will also be chocolate classes and activities including a truffle making workshop and holiday chocolate high-teas.
The garden’s popular Cocktails in the Garden event will be chocolate-themed in September. At Mocha and Mudslides on Thursdays from 6pm to 10pm guests can sip drinks while checking out the new exhibit. There will be additional sweet happenings on select Thursdays, from an adults only egg hunt to a chocolate market.
By the time you finish your chocolate tour you’ll certainly be craving some of the sweet stuff. Not to worry — each guest gets a complimentary Dove chocolate square in the gift shop at the end of the visit.
Chocolate Scented Play Dough
1¼ cups flour
½ cup cocoa powder
½ cup salt
½ tablespoon cream of tartar
½ tablespoon cooking oil
1 cup boiling water
Mix flour, cocoa powder, salt and cream of tartar together. Add cooking oil and boiling water to mixture. Stir quickly and mix well. Cook over low heat until dough forms a ball. When cool, mix with your hands. Store in airtight container.