I was wondering if anyone has made choc truffles with just cacao and cacao butter and a sweetner – no nuts etc. I have some nut/dried fruit versions but I want to experiment with cacao, cacao butter, agave and some flavorings for the hols. Trouble is I am not sure of the proportions and ratios, agave to cacao powder etc or of any quirks in preparation, special techniques to use and so on.
Has anyone tasted Ulimana truffles? This is the sort of texture I want to replicate. Does anyone have their own recipe they are willing to share or ideas, resources etc for raw truffle making?
You can make a nice truffle by processing some dates with about 1 tablespoon of cacao powder and a little melted coconut oil or cacao butter (1-2 tablespoons) Cacao butter will make them harder than using the coconut oil.
Oh yea, definitely, I never put any nuts in my chocolate anyway. Just melt 1/2 a cup cacao butter in a dehydrator or in the sun until liquid, and then add a few tablespoons of raw cocoa powder, and 3 or 4 tablespoons agave or maple, then blend it together with a little vanilla bean if you want. Then line some truffle molds with a thin layer of raw cacao nibs and pour the chocolate mixture in, topping the blank area with more cacao nibs. This is raw chocolate at it’s best.