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Truffle chocolate｜Ayano hayasaki's recipe transcription

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Ingredients

Dates : 200g
Coconut oil : 75g
Cocoa powder : 75g
Vanilla extract : Appropriate amount
cardamom : Appropriate amount
Soy milk : 85g
salt : A pinch
Couverture : Appropriate amount
(Topping) Lycium chinense : Appropriate amount
(Topping) Raisins : Appropriate amount
(Topping) nuts : Appropriate amount
(Topping) Cocoa powder : Appropriate amount

Time required

120minutes

Procedure

1) Finely grind dates and coconut oil with a food processor 00:20
Dates are seeded and crushed with coconut oil and a food processor.
2) Add cardamom, cocoa powder, vanilla extract, soy milk and salt and stir until smooth. 00:34
Add cardamom, cocoa powder, vanilla extract, soy milk, and salt in that order and stir until smooth.
3) Roll to a suitable size and chill in the refrigerator for 1 hour. 01:35
Roll into a suitable size with a spoon and chill in the refrigerator for 1 hour.
Take it out of the refrigerator and roll it clean by hand.
4) Melt and coat couverture 02:05
Melt the couverture and coat the chocolate from the refrigerator. It is easy to do it by sticking it on a bamboo skewer. The coated product can be easily removed later by placing it on a cooking sheet.
5) Complete with toppings with your favorite ingredients 02:35
Complete with toppings with your favorite ingredients.

Point

・ Body-friendly truffle chocolate made with the sweetness of dried fruit dates.
・ This time, a simple recipe without putting anything inside. It is delicious even if you add nuts and dried fruits, roll it, and coat it with chocolate.
・ When coating chocolate, it is easier to stick it on a bamboo skewer.
・ The coated product can be easily removed later by placing it on a cooking sheet.