Raw Chocolate Treats by Jessica Fenton

Author:Jessica Fenton
Language: eng
Format: epub
Publisher: North Atlantic Books
Published: 2014-09-30T04:00:00+00:00

1 For the ginger caramel centers, put the yacon syrup in a small dish and stir in the ginger essential oil, using a tablespoon. Place in the freezer to set while you prepare the chocolate. Don’t worry that the yacon syrup will freeze—it just becomes firm, making it much easier to work with.

2 Melt the cacao butter gently in a bain-marie or dehydrator until runny (see here).

3 Process the cashew nuts in your power blender on full power, using the plunger, until they form a fine flour. Use a butter knife or chopstick to scrape the milled nuts away from the bottom and sides of the blender jar if they stick.

4 Add the melted cacao butter and all the remaining ingredients to your power blender jar and blend on full power, using the plunger, until you achieve a smooth, runny texture.

5 Carefully spoon a teaspoonful of the chocolate mixture into each section of the mold, and then set the remaining chocolate aside. Transfer the mold to the freezer for at least 10 minutes or until completely firm.

6 Remove the mold from the freezer, along with the dish of ginger caramel. Using a butter knife, drizzle a small amount of ginger caramel directly into the center of each solid chocolate. It’s important not to let the caramel touch the sides of the mold as you do this, otherwise it will start to seep out.

7 With the caramel sitting in the centers of the solid chocolates, quickly pour a tablespoon of the reserved runny chocolate over each, covering them completely. Place the mold back in the freezer for at least 10 minutes, until set.

8 Once the chocolate has set, carefully press each ginger caramel out of the mold and onto a plate. These chocolates are best stored in the refrigerator for up to 3–4 weeks in an airtight glass jar and enjoyed on a cool day with a Raw Chocochino (see here).

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