Cinnamon kiss

Cinnamon kiss

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

Our cinnamon kiss filling is sweet and woody, smooth and delicious, and the perfect accompaniment to a coffee on a chilly day. It’s simple to make and is also a great topping for raw desserts and choc-brekkie granola.

Ingredients

Quantity Ingredient
230g maple syrup
130g cashews, soaked
1 vanilla bean, split lengthways and seeds scraped
100g cacao butter
4 tablespoons ground cinnamon
2-3 x 45g bars of pana chocolate raw cacao

Equipment

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

Method

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Refrigerate the mixture in a covered container until it is firm enough to pipe into each lined chocolate mould.
  3. Transfer the mixture into a piping bag and pipe a small amount into each lined chocolate mould.
  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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