Easy Canna-Chocolates treedibles

I made these the other day and they are dead easy. You can either let the ganache set and roll them into truffles or you can pour them into candy moulds. I did the latter this time around and it worked perfectly. The moulds I used are 15ml (1 Tablespoon) each and I got 66 chocolates. I'm not going to go into prepping the bud because there's plenty of info in the sub already.

Dairy and Gluten Free (as long as you use non dairy/gluten chocolate)

Dark chocolate truffles

14 oz dark chocolate bar, at least 70% cocoa

7 oz canna coconut oil or canna cacao butter or a combination of the two. I used 4oz canna coconut oil and 3 oz canna cacao butter.

2 tablespoon natural honey

2 teaspoon vanilla extract (real vanilla not the fake shit)

1/4 tsp fine sea salt

Create a double-broiler with a small pot and glass bowl.* While you’re waiting for the water to boil, cut the chocolate into very small pieces using a sharp knife to help it melt easily. Once the water in the double-boiler is boiling, add the chocolate and stir often with a wooden spoon until it’s melted; this should take about 3 minutes. A double-boiler is recommended instead of a microwave to prevent overcooking the chocolate. (This process is called tempering and prevents the chocolate from seizing; the chocolate should remain shiny the entire time. If it starts to look dull or matte it’s overcooked.) Once the chocolate is almost all melted, add the oil and keep stirring until the mixture is well combined and smooth. Once smooth, remove the glass bowl to the counter and add the rest of the ingredients to the bowl. Stir well, another 2 minutes, until all ingredients are well combine and smooth. At this point, the mixture should be cool enough to taste – but be very careful not to burn yourself. Taste the mixture to check your flavorings.

At this point you can either pour the mixture into candy moulds or put the bowl in the refrigerator for about 1 hour (more if needed) until the chocolate is set. It will be firm but easily scoop-able – a.k.a. the texture of a truffle. If it becomes too firm, just set it out at room temperature for 10 minutes. Scoop teaspoon size balls from the mixture and set on a parchment-lined baking sheet. A melon baller works perfect for this, or use a teaspoon and your fingers to shape the balls for a more rustic look. Coconut oil melts on contact with your fingers so using your hands and fingers might get a little messy – just be sure to work quickly so the truffles don’t melt too much.

If this isn't clear feel free to ask any questions you need.

Note. Cacao butter is very hard at room temperature so if you only use that you will have very hard chocolates.

Bud is expensive, spend the extra money on good quality ingredients, it's worth it.

Silicone candy moulds are amazingly easy to use, if you like making chocolates they're worth buying.

I didn't try it this time but it would certainly be easy to add chopped nuts or skor pieces etc to the candy moulds before pouring the chocolate.

Submitted June 16, 2015 at 06:52PM by NOMDUPLUME http://ift.tt/1dHYwFF treedibles