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Chocolate Truffles

Raw Chocolate Truffles Vanilla Dream

 

IT WAS OUR FIRST AND QUITE SUCCESSFUL OPEN HOUSE , HERE IN PATAGONIA ON THE 5TH OF DECEMBER; A BEAUTIFUL SUNNY DAY AND LOTS OF FUN . TO KICK START THE HOLIDAY SEASON, I DEMONSTRATED HOW TO MAKE DELICIOUS, HEALTHY AND EASY CHOCOLATE TRUFFLES THAT ARE SURE TO BRING A SMILE TO ALL CHILDREN AND ADULT ALIKE.

I PROMISED I WOULD GIVE YOU THE RECIPE TO MAKE SURE THAT ALL OF YOU CAN BENEFIT FROM IT, SO HERE IT IS, BY POPULAR DEMAND, AS PART OF THIS NEWS LETTER.

FOR THOSE WHO DO NOT WISH TO SPEND TIME LABORING IN THE KITCHEN, KNOW THAT I WILL MAKE THESE CHOCOLATE TRUFFLES AVAILABLE FOR SALE AT EAST WEST HOLISTIC MEDICINE NEW STORE, NEXT TO THE COMMUNITY CLINIC ON MC KEOWN AVENUE.


Equipment:

  • Food processor
  • Double boiler
  • Various bowls of different sizes
  • Spatula
  • Small measuring scale
  • Measuring cup and spoon
  • Sifter
  • Glass jar

Ingredients: (will make about 50 1/2oz balls)

  • 3 oz (about 1 cup) soaked and dehydrated almonds
  • 2 oz cacao butter ( about 1/2 cup)
  • 1/8 tsp Himalayan salt or other good quality salt
  • 14 Mejold dates pitted (soaked a couple hours if too dry)
  • 1/2 cup coconut nectar or maple syrup or agave syrup
  • 2 tsp of vanilla powder
  • 2 to 3 tbsp of coconut oil melted
  • 2 generous cups of cacao powder (make sure it is unsweetened and un-roasted)

NOTE: To insure the goodness of successful and delicious truffles, make sure you buy the best ingredients available. Especially avoid products that have been processed, heated, roasted or altered in any way from their original form. The secret of delicious cooking in the end always comes back to the quality and freshness of your ingredients.

Recipe:

  • Seeds and nuts contain, dormant inside, the potential to grow a tree, a potential awakened through coming into contact with water. The reason they can stay dormant so long is the presence of an enzyme inhibitor that keeps the life transformation process from happening. But for us, humans, an efficient digestive process requires on the contrary a strong enzymatic or transformative process. We do not not want to inhibit it and interfere with good assimilation. For this reason, it is important to soak all of our nuts and seeds beforehand. So, in this case, soak your almonds for about 8 hours or overnight. Then place them in a dehydrator to dry them at 105 for 24 hours, a low temperature that will preserve the life that is inside. If a dehydrator is not available, you can place them in your oven set at the lowest possible temperature and let them dry for 1 hour or 2 (make sure they do not burn, and keep the door of your oven ajar to help keep the temperature down as even the lowest temperatures are still a bit too high)
  • Place the cacao butter into the pan inside your double boiler, on low heat and let it melt while you are moving forward with the rest of the recipe.
  • Place the almonds and salt in the food processor; let it run for about 2mn, scraping the sides from time to time, until you obtain a paste.
  • Add the sifted cacao, the dates, vanilla and coconut nectar and continue to process until totally incorporated (about 1 mn)
  • Through the hole at the top of your food processor, and while it is still running, add the melted cacao butter and coconut oil (1 mn)
  • Your paste should be moist and pliable to the touch; transfer it into a bowl In another bow,l sift another 1/2 cup of cacao.
  • Roll small balls the size of a walnut with your hands and coat them with cacao; place them in a plate and refrigerate for about an hour.
  • Transfer your chocolate truffles into a glass jar. They can be kept for a month or more in the refrigerator. (they can be served at room temperature). Et voilà!

NOTES: Here are a few ideas to vary the taste of your truffles: use different nuts in place of almonds; replace the almonds with 2 cups of coconut flakes; use some good food-quality essential oils such as mint, orange etc…to create an assortment of flavors. Have fun and experiment!

Bon appétit et Joyeuses fêtes!

Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

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