Part of Mint innovation at Essex can involve tasty treat samples made by our wonderful lab people, who test them on their coworkers. I asked our amazing sensory analyst, Erika, what she was creating, and she shared these wonderful treats.

     Chocolate Mint Torte – Flourless chocolate cake with a chocolate mint ganache

     Mango Chutney – Competing flavors were a challenge

     Radish with whipped butter and mint salt

     Chocolate mint mousse

I asked Erika the reason behind all these amazing experiments. She explained it as showcasing the mint in different applications to potential buyers that are not readily apparent which was a challenge and fun as well.

Apparently, creation/testing/experimenting wasn’t even the best part.  That was taking the Chocolate Torts to Mt. St. Helens and sharing the treats there.

     Mt. St. Helens

My final question to Erika was, “Would you do it again?”

Erika, “YES! But I can’t think of anything creative right at this moment.”

In that case, we will leave her be so she can recharge and dream of creating more tasty images for us in the future.

~Lena Begnaud