”The process of making a “chocolate” from the seeds of the Linden tree has been documented since the 18th century. To make it, the seeds are roasted until dark, ground into a powder, and mixed with fat and sugar.
GeorgeFlavour Fred
This paste, in my opinion, resembles chocolate, which explains why it’s been a popular ingredient in various recipes. A great video from @blackforager a couple years ago inspired me to do this.
Historically, an 18th-century chemist mentioned in an old text described a French physician named Missa who tried several processes before achieving a chocolate-like consistency. After trying it myself, I found it quite tasty, but it had a slightly grainy texture. To address this, I experimented with making it into chocolate milk, which worked well, although I still had some grains at the end.
Currently, the Linden tree is abundant with seeds, so I believe with a better sieve and further testing, I can find a more refined use for them. The fact that a chocolate-like item can be made from a readily available local source is truly exciting, and I’m eager to continue exploring the possibilities.
Always do your research and identify properly. This one is quite a lot of fun!
