In this months cacao herb box I wanted to send you a little extra special “something” to send the box into over the edge awesomeness but really, what is more awesome than a box full of cacao? So I scoured, searched, and experimented until I discovered this delicious the orange-ginger chocolate truffle recipe – the recipe which created the truffles found in this months large herb box.
Generally, when I use cacao medicinally, it is linked to the emotional and physical heart. Last year in the Hawthorn herb box I sent out hawthorn chocolates, which were also a big hit (You can find that recipe here). This year, with all this crazy snow most of the country seems to be experimenting, I wanted to include some antioxidant rich, warming, and decadently delicious chocolate true chocolate lovers could enjoy. These truffles are not for those who only like milk chocolate. No, they are for people who love cacao in all its dark glory, add a bit of spice, a bit of zest and some sweetness – this is a chocolate for chocolate lovers.
It pairs well with tannic red wines, I love it with the organic red table wine Our Daily Red, which is both inexpensive and easy to find. You wine lovers out there I’m sure could find a better pairing. If so please let me know! I have also enjoyed these with coffee and tea. I brought them my recipe club during chocolate month, gave them as gifts to my accountant, provided them as snacks for my apprentices, and shared with my local coffee shop. No one had a bad thing to say about them – as long as they enjoyed dark chocolate.
So, please enjoy these delicious, zingy, peppery cacao truffles. If you make too many just pop them in the freezer to be enjoyed at a later date. Just one seems to hit the chocolate spot without the temptation to over indulge. If you would like to learn about the medicinal uses of chocolate, be sure to subscribe to this month’s Cacao issue. You can subscribe HERE.
Orange-Ginger Chocolate Truffle Recipe
- 4 tbsp raw cacao butter – I get mine from Mountain Rose Herbs
- 3 tbsp raw coconut butter (I have fallen in love with this brand)
- 4 tbsp raw honey (local if possible)
- 3/4 cup cacao powder + more for rolling – again, find it at Mountain Rose Herbs
- 4 tbsp orange juice (juice from about one orange)
- Zest from 1 orange (optional)
- 1 tbsp fresh grated ginger (or less if you prefer it milder)
- 1/4 tsp himalayan sea salt
- Heat water in a small saucepan, place a heatproof glass or stainless steel bowl on top creating a make shift double boilder.
- Melt the cacao butter and coconut oilover a water bath, while stirring.
- Once thoroughly melted, remove from heat.
- Add honey and whisk until well combined.
- Add cacao powder, grated ginger, orange juice and sea salt and whisk until thick and smooth, for about 30 seconds to a minute.
- Place in the fridge to cool and set for 10-15 minutes.
- Form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball.
- Roll the truffles in cacao powder, garnish with orange peel on top, and store in the fridge. If your truffles are traveling far, you can instead combine the orange peel into the truffle OR mix it with the cacao powder that you use to roll the truffles in. It isn’t as pretty but travels better.