Chocolate Date Truffles

Today, having just finished a new adaptation of my homemade chocolates, I thought they were worth posting an approximate recipe with photos. I didn't measure anything but the cacao nibs, though can guesstimate for you:

Chocolate Date Truffles

2 1/2 Cups roasted, husked cacao nibs - grind fine
1/2 Cup toasted almonds*, chopped roughly
1 Cup dates, seeded and chopped/mushed
1 Tablespoon lecithin
1/2 Cup honey

*We've been harvesting more macadamia nuts, so next time I'll use toasted mac nuts in these.


Notice the chaff flying here - I'm grinding the cacao nibs in my Sumeet Asia Kitchen Machine, which was kindly recommended by John Scharffen Berger of Scharffen Berger Chocolate Makers, whom I met at a Kona Chocolate Festival several years ago. Ahh what sweet memories that. I had the best ever mole there, inspired by a recipe of Frida Kahlo's .

This machine doesn't obtain that professional, super smooth, chocolate finish, but is fine enough for me and my truffles. Hey, we're not a commercial kitchen here. The chaff was flying about.


Now you mix in the ground cacao (cocoa at this point) with the date mixture, till well blended.


The final step, rolling them into nice little truffle balls and wrapping in cling film. Then refrigerate in a container. They will keep nicely.

The uplifting thought for the day: God didn't have to give us chocolate, along with everything else he provided, but he did. Thank you Lord!

Decadent Day

Don't expect any lofty thoughts here.

I have to confess, I had a totally unredeemable, practically sinful, frivolous day yesterday. A chocolates with spirits pairing class/occasion (a class implies learning something semi-useful). Beautiful, tasty chocolates made by local chocolatier, Melanie Boudar of Sweet Paradise. And, wine pairings, courtesy of Volcano Winery, after which we moved on to Ms. Boudar's B and B for other spirit pairings.

My friend, Linda, and I started off with a light lunch (we split an order) of Cajun Mahimahi, which was excellent, at the Volcano Golf Club Restaurant. Then, met up with our group at Volcano Winery for the fun taste testing of wines and chocolates - it is important to know which go best with which. Oh yeah.

These are Oriental inspired confections with sesame seeds on top, a ginger infusion and hints of chili pepper.

Ok. Enough already. I think you get the picture(s).
One uplifting, thing - God has given us an amazing array of flavors that we can enjoy, combine and experiment with. Thank you Lord!