Specialty Food Magazine

FALL 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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category spotlight PREPARED FOOD FOCUS Cocoa-Coconut Truffles with Crystallized Ginger & Green Tea By Joanna Pruess These truffles—made with cocoa powder, candied ginger, shredded coconut, coconut butter, maple sugar, and green tea—are rich in taste and texture. They're also gluten-, nut-, and dairy-free. Yield: 18 (1-ounce) or 24 (.75-ounce) truffles • Prep Time: about 15 minutes Shelf Life: 1 week tightly covered and refrigerated; remove from refrigerator about 20 minutes before serving. Ingredients 4 ounces maple sugar 3 ounces desiccated coconut, plus small amount for topping 3 ounces crystallized ginger 2 teaspoons matcha green tea powder 8 ounces coconut butter 1 ounce unsweetened cocoa powder 1 teaspoon pure vanilla extract 1 teaspoon Sel de Mer or coarse salt Preparation 1. Line a mini-muffin tin with 18 or 24 decorative liners. Eighteen if you're making 1-ounce truffles or 24 if you're making .75-ounce truffles. 2. In a food processor, pulse the maple sugar, coconut, ginger, and green tea until the ginger is finely chopped. Leave aside. 3. In a double boiler, heat the coconut butter over medium-high heat until melted and warm, stirring once or twice. Stir in the cocoa powder and vanilla. Cool slightly, scrape into the food processor with the rest of the mixture and pulse to blend. Add the salt and pulse a few more times just until blended. 4. Form into 1-ounce or .75-ounce balls and place in the muffin liners. Add a pinch of coconut or small piece of crystallized ginger to the top. Refrigerate for 25 minutes to set. Store in a tightly covered container for about a week. Remove from refrigerator about 30 minutes before serving. (continued on from p. 66) PHOTO: JOANNA PRUESS 86 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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