medium orange
3 Tbsp orange juice ¼ cup agave syrup 1 Tbsp raw or roasted tahini, stirred 1½ Tbsp white sesame seeds, lightly toasted
1½ Tbsp black sesame seeds, lightly toasted
Place the chocolate in a small heat- proof bowl.
Mix the orange zest and juice and agave in a small saucepan. Cook over medium heat just to a boil.
Fran Costigan’s Chocolate Orange Sesame Truffles
Yields: 20 to 24 (1-inch) truffles
This creamy chocolate truffle has a slightly chewy texture with a coat- ing for color and crunch. Raw tahini is sweeter than when its roasted and either kind is good.
Truffle Ganache 4 oz dark fair trade chocolate (70 to 72 percent), finely chopped Finely minced zest of half a
Reduce the heat to low and add the tahini, whisking vigorously. The mix- ture will thicken immediately. Don’t be concerned if it looks broken or curdled; it’ll smooth out with whisking.
Simmer the mixture for 30 seconds un- til it’s shiny and smooth. Remove from heat and wait about 30 seconds until it’s no longer steaming and then pour it over the chocolate.
Cover the bowl with a plate. Wait 1 minute and then stir until the choco- late is completely melted. Note: The ganache will not be perfectly smooth.
Cool to room temperature, stirring a few times using a silicone spatula.
Spoon into a small shallow container
and refrigerate uncovered about 2 hours until the ganache is firm. The ga- nache can be covered and refrigerated at this point for up to 1 week.
Shape Truffle Centers Remove the ganache from the refrig- erator. Use one spoon to scoop out 1-inch pieces of ganache and an- other to push it off the spoon into the container. When half the ganache has been used, roll into logs about 1-inch long, washing and drying hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold before proceeding.)
Cover and refrigerate the truffle centers 15 to 25 minutes to set, before final shaping and finishing with the sesame seed coating.
Truffle Coating
Mix the sesame seeds in a small bowl. Sprinkle about 2 tablespoons on the bottom of a shallow container.
Put a few logs at a time into the bowl of sesame seeds and roll until lightly coated. Pinch the ends to form the oval quenelle (football) shape.
Place the finished truffles in the refrig- erator to set for 35 to 45 minutes.
Adapted from Vegan Chocolate, by Fran Costigan, used with permission.
natural awakenings
December 2015
29
Photo by Steve Legato
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64