White Chocolate Truffles (with coconut, lemon and macadamia)
Having a chocolatier for a father meant that by the age of nine, I was a deft hand in the art of truffle making. Below is the recipe for my favourite truffle creation, even though my father refuses to acknowledge it as a true truffle (because it doesn't use cream, nor does it use ‘real’ chocolate).
Makes approx. 20
125ml of coconut milk
400g of good quality white chocolate
zest of one lemon
100g of macadamia nuts
150g of desiccated coconut
2. Place this over the pot with the hot, not boiling, water. Stir the chocolate until it has melted and formed a smooth mixture. Allow to cool.
3. Add the lemon zest and a few drops of lemon juice to taste.
4. Refrigerate the mixture for 30-60 minutes. Once the mixture is firm to touch and workable, it is ready to be rolled.
5. Roll one macadamia into the centre of the truffle, form a ball and then roll the truffle in the desiccated coconut.
6. Return to the fridge for another hour.
Note: Never melt your chocolate in a microwave as the risk of burning it is too high. Rather use the technique of a glass bowl over some hot water, but make sure that the water isn't boiling and that NO water comes in contact with the chocolate. Boiling water causes steam, which then condenses into water droplets. One drop will ruin melting chocolate (although chocolate can safely be melted in water, one drop will cause the cocoa solids and fats to separate and the chocolate to tighten).
Recipe and photography by Celeste Vlok.
This spicy North African–style marinade adds a chilli kick to grilled chicken, as well as a sweet, smoky flavour. Served with a simple scoop of couscous and a dollop of...On May 1, 2015
Cinnamon, Vanilla and Star Anise Chai TeaOn February 21, 2013
Our variation of the classic caramel slice has a modern twist — a crunchy polenta base, rich sticky caramel, all finished off with a sprinkling of sea salt flakes.On September 25, 2015
Despite the name, this cake has very little to do with Prague. Originally dreamed up by a prominent Soviet patisserie developer, his recipe was even more elaborate than the one...On July 31, 2015
This classic pasta dish is filled with the seasonal vegetables of spring (primavera means spring in Italian) — think vibrant, grassy asparagus, nutty broad beans and sweet green peas, all bound together...On July 5, 2013
Feeds 2 for a main meal, 4 for a starterOn June 13, 2014