Flora Plant Bake, ingredients sponsor at the Cape Town Good Life Show, South Africa

Chocolate truffle recipe by food educator Tom Hunt showcased at The Good Life Show in Cape Town South Africa, the leading food, drink and conscious living event on the Continent

Chocolate Tasting

Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It's a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.

Print Recipe Pin Recipe

Servings 16 small truffles

Equipment

Small saucepan 100ml water measured into it
Bowl chocolate chopped into small 5mm pieces
A tray lined with parchment to set cacao
Small glass bowl - to dust truffles
Wooden board to serve

Ingredients

100 ml Water
Pinch salt
200 g single origin Chocolate (dairy free)
Cocoa to dust

Instructions

Chop the chocolate into small 5mm pieces. Line a small tray with parchment.
Bring the water and salt to a simmer, then remove from the heat.
Pour the chocolate into the water and give one stir.
Leave for one minute, then stir very gently and as little as possible, until melted.
Pour onto a lined tray and chill.
After a couple of hours when set, turn out onto a chopping board and cut into rectangular pieces, dust in cocoa to finish.
Remove excess cocoa by tossing the truffles in a sieve, then store in a box chilled in the fridge.
NOTE: Single origin chocolate can split easily when melting. Stir as little as possible to avoid splitting.

Keywords Biodiversity Experiment, Chocolate tasting, chocolate truffle, Fairtrade chocolate, Fairtrade-certified ingredients, Good Life Show, Good Life Show Africa, Tom Hunt

Recipes we’re loving:

Coconut Bounties

Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!

Mira Weiner’s BBQ Tofu, Kraut & Sprout Sandwich

A delicious, bright and colourful plant powered sandwich! Thick sourdough slices, spicy BBQ tofu, creamy smashed avocado, luscious vegan mayo, fresh rocket, thick organic tomato slices, fresh sprouts and Mira’s current favourite red cabbage and mustard kraut that can be used as both a quick pickle or fermented for longer as a sauerkraut.

Festive Barley Salad

This gorgeous quick and easy to make festive barley salad with mustard & pomegranate dressing makes for a lovely light, refreshing and colourful side dish and the pomegranate arils addd a nice tangy note.

Celeriac V_ish Fillets

Cape Town-based chef Jason “Jay Mac” McNamara’s vegan alternative to white fish is guaranteed to impress. Go traditional and serve this with chips, or opt for spicy potato wedges and a side salad. The celeriac fillets need time to marinate, so start your preparations in good time, or even the day before.

Roselle & Coconut Ice Cream

This deliciously tart roselle and coconut flavoured ice-cream is just lovely for a homemade dessert. The Dried Roselle Leaves also make beautiful ice pops, tea and iced tea.

Harissa-hummus ch*cken pasta

This pasta dish by vegan chef, Leozette Roode is deliciously hearty and super quick and easy to whip up. The creaminess from the pasta comes from using hummus in the base of the pasta sauce. The hummus, together with the gluten-free quinoa and rice penne pasta, and the ch*cken alternative, also makes this a high plant-protein meal. Anyone can make this recipe, even if you have the culinary skills of a cabbage.