Cacao crunch

Cacao crunch

By
From
Pana Chocolate, The Recipes
Makes
28 small chocolates
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

A chocolate filling for those who like a little crunch! The buckwheat adds a biscuit-like texture to the otherwise creamy raw chocolate. As well as being an easy and delicious chocolate centre for individual chocolates, this is perfect as an icing for raw desserts.

Ingredients

Quantity Ingredient
90ml see method for ingredients, (or use an unsweetened store-bought version)
100g cashews, soaked
1 tablespoon cacao powder
60ml rice malt syrup
activated buckwheat
2-3 x 45g bars of pana chocolate raw cacao

Equipment

Quantity Ingredient
high-speed blender
piping bag
chocolate moulds, (or similar)

Method

  1. Place all ingredients except the buckwheat into a high-speed blender and blend until very smooth.
  2. Transfer the mixture into a piping bag and pipe a small amount of filling into lined chocolate moulds.
  3. Sprinkle some crunchy buckwheat on top of the chocolate filling, leaving enough space to fill the moulds.
  4. Close the moulds with chocolate and set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.

Note

  • See the Techniques chapter for step-by-step instructions on making individual chocolates
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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