Tuesday, November 29, 2011

Marbled Chocolate & Orange Tavoletta from Russell James

Marbled Chocolate & Orange Tavoletta

For the crust
3/4 cup carob powder
1 cup almonds
1/2 cup dates
4 tbsp coconut oil
2 tsp vanilla extract
2 tsp cinnamon
1/4 tsp salt
1. First process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coco oil and vanilla extract and process again.
3. Press into the bottom of 9″ square pan and place in fridge whilst working on filling.

Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water
For the marbling
1 cup cashews
1 tbsp agave
1/4 cup coconut oil
1/2 cup water
5 tbsp melted cacao butter
1. Mix all ingredients in a high power blender until completely smooth.
For the filling
2 cups cashews
1 cups orange juice
1 tbsp orange zest
2 cups cacao powder
1 & 1/2 cups grated cacao butter
2 tbsp vanilla
1 cups agave nectar
1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.
3. Add cacao butter and cacao powder, and blend again.
4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.

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