on 07-31-2010 at 02:17 AM (1162 Views)
I've finally gone to the dark side, overboard, crossed the line, whatever you want to call it. This decadent raw delight has put me into orbit.
Biting into this truffle is better than any chocolate experience I've ever had. And I've had quite a few. The chocolate coating has a snap, crunch, and a bitter bite to it, then comes the rich, creamy truffle center. O! M! G!
I've looked at this recipe many times, wondering if it was too complicated to be worth it. I looked at it again a few days ago (for at least the 15th time) and this time, it didn't seem so difficult. There are many steps that have to be followed precisely, but broken down into individual actions, all easily accomplished. I did make one little mistake. I thought the dipping chocolate was too bitter and added more coconut crystals at the end. Not a good idea. This is not a recipe to be adjusted for flavor at the end. The crystals added at the end did not dissolve well, though once the chocolate hardened it wasn't noticeable.
I can't post the recipe for the dipping chocolate. You have to read the entire chapter on Chocolate in my favorite raw dessert book. (Do I really need to say the name of the book, again? ;) Okay, it's "Cafe Gratitude - A New World of Raw Desserts.)
Here are a few things I learned from this chocolate experience:
Coconut oil does not belong in a recipe for raw chocolate. I'm changing all my chocolate recipes accordingly. Coconut oil, OUT, Cacao butter, IN.
One cup of grated cacao butter melts down to 1/2 cup.
When grating 3 1/2 cups of cacao butter (and I cut the recipe in half!) use the grating attachment on the food processor to do the grating.
When making a truffle, the filling needs to be formed and FROZEN. That way, when it is dipped, the chocolate coating hardens very quickly and doesn't run all over the place. Any topping (like chopped Brazil nuts), must be sprinkled on immediately after dipping.
So this post isn't a complete tease, I will include the recipe for the filling. It is easy and amazing all by itself.
Brazil Nut Cream
1 1/4 cups Brazil nuts (NO soaking required)
1 1/4 cups water
Blend nuts and water until broken down. Let steep 10 minutes. Strain with a nut milk bag. Freeze the pulp for using in another recipe.
Brazil nut cream (see above)
6 1/2 Tablespoons agave syrup
3 ounces cacao powder (by weight)
1/4 teaspoon salt (I used pink crystal)
3 vanilla beans, (scraped insides only)
1/2 cup melted cacao butter
Blend the Brazil nut cream with the agave, cacao powder, and salt until smooth and creamy. Set aside. Blend the melted cacao butter with the scraped vanilla beans. Once vanilla is thoroughly blended and oil is warm, slowing pour in (while blender is running) the Brazil nut cream/cacao mixture and continue blending until well incorporated. Pour into a container and set in fridge overnight, or until mixture has firmed up enough to easily scoop.
I could have eaten this Ganache with a spoon. Can't use the fingers because it melts on contact. Putting it in very small dessert cups or pouring it onto a crust in a 6-8 inch springform pan would be excellent. Be sure to keep it in the fridge and eat it within 4 days.
This ganache recipe is simple compared to the recipe for the chocolate coating. The good news is the chocolate coating makes a big batch and stores in the fridge for 2 months. All I have to do next time I want to dip something in chocolate, is put a chunk of it in the dehydrator to melt and start dipping.
I picked up a box of big, beautiful strawberries at the Farmer's Market today. You know what is coming next, right? :)
I didn't eat as much of this as you might think. It was too rich to eat a lot. I used some for bartering with other vendors at the Farmer's Market. These truffles turned out to be more valuable than cash. ;)
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