Wednesday, March 2, 2011

The Truffle

What is a truffle?  It can be an edible fungi or a chocolate confection.  I’ll go with the confection.  Especially because it involves chocolate.

It broke the Hottie’s fast from said brown substance.

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Last night we contemplated the multiple people we could bless with our new indulgence.  For we quickly discovered that this prodigious nugget of chocolate failed to take up enough real-estate on our tongues. 

In the end, we decided to keep them for ourselves. 

We may not even tell the boys. 

Is that wrong?  To hide the chocolate . . . the truffle . . . the delectable, solidified nugget of exquisitely blended mixture of sweet and bitter?

Probably.

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We will let them have one. 

 

Mayan Chocolate Truffle

compliments of Jenny at Nourished Kitchen

(*but I did make a few changes)

  • 10 ounces chocolate with 100%* cocoa content, chopped coarsely
  • Young Living Orange Oil**
  • 1-2 tablespoons raw honey***
  • 1 teaspoon cinnamon
  • 1/4 teaspoon chipotle chili powder
  • 1 vanilla bean (use it to make extract later)
  • dash unrefined sea salt
  • 1 cup full-fat coconut milk (learn how to make coconut milk)
  • 1 tablespoon coconut oil
  • cocoa powder, for dredging truffles
Directions

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Break apart chocolate and slam dunk it into a mixing bowl with the Young Living orange oil, cinnamon, chipotle chili powder, the contents of one vanilla bean and a dash of unrefined sea salt.

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Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame.

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Pour coconut milk and oil over the chopped chocolate, honey, and seasonings.  Then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the mixture, or ganache, becomes thick, uniform and glossy.  (Mine remained lumpy.)

(Expect some help to magically appear.)

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Transfer the mixture to a plate lined with parchment paper, molding into a log as best you can, and allow it to harden in the refrigerator for eight to twelve hours, or overnight.

My first attempt at forming a log:

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And my second more effective attempt at forming a log . . . that unfortunately received some choice comments from certain young lads and a not-so-young man living in my house . . .

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After the Mayan chocolate has hardened in the refrigerator for eight to twelve hours (umm . . . less if you live in our house), remove it, unmold it from the parchment paper and carve it into irregular bite-sized chunks.

Toss the chunks with cocoa powder and serve.

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Naomi really enjoyed it to.

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Inadvertently, that is. 

Changes from Jenny’s recipe:

*85% cocoa content (I wanted to avoid a chocolate bar with sugar.)

**You can use the zest from an orange peel

***I added raw honey to sweeten the 100% cocoa ever so subtlety.

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