Raw Chocolate by Matthew Kenney & Meredith Baird

Author:Matthew Kenney & Meredith Baird
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2012-05-25T04:00:00+00:00

Filling

Blend all ingredients except coconut flour until smooth. In a food processor, combine the coconut flour and the blended mixture. Mix well until smooth. Place mixture in the refrigerator until it begins to harden, but is still malleable. This is a relatively firm filling. Roll into balls according to the size of your mold in order to fill chocolate shells.

Assembly

Follow directions in chocolate shells recipe to fill shells.

Makes approximately 2 dozen chocolates

Dark Chocolate

This is a basic go-to bonbon. It’s also a great foundation for adding additional flavors, such as candied orange, lemon zest, honeycomb, or whatever suits your taste.

Approximately 2 dozen dozen molded chocolate shells

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