Chocolate and seaweed ganache with blueberries and oats crumbs

200 grams milk chocolate (30% - 40% cocoa)
500 grams cream
50 grams dried Winged Kelp or Sugar Kelp

Finely chop the chocolate and melt it over a hot water bath. Boil cream and seaweed and let it sit for 5 minutes before straining, then bring it back to a boil. Pour half the cream over the chocolate and stir well. Add the rest of the cream and give it another good stirring. Place the chocolate cream in the fridge and leave it there overnight.

Blueberries

150 grams blueberries
50 grams sugar
10 grams dried and milled seaweed

Stir the berries carefully together with sugar and seaweed

Oats crumbs with seaweed

250 grams butter
250 grams oats
250 grams wheat flour
200 grams sugar
150 grams whole milk
2 ts baker's ammonia
50 grams dried and milled Winged Kelp or Sugar Kelp

Add all the dry ingredients to a bowl. Melt the butter in a pot, then add the milk. Pour the liquid over the dry ingredients and stir well. Wrap the dough in plastic wrap and let it rest in the fridge until it's cold, you can also leave it there overnight. Heat the oven to 190 C (375 F). Place a sheet of parchment paper on a tray, crumble the dough and spread it out. Bake the crumbs for 5 minutes, stir with a whisk and bake for 5 more minutes. Repeat the stirring for a third time and bake for another 5 more minutes. The crumbs should now be nice and golden. Take the crumbs out of the oven and cool before serving.

This recipe is actually for oatcakes, so if you prefer oatcakes to oat crumbs, just take a rolling pin and roll the dough until it's about 5 mm in thickness. With a round cookie cutter cut out the oatcakes and bake at 190 C (375 F) for 10-12 minutes.