Chef Mark Sylvester

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Raw Cacao Ganache – Variation

July 5, 2014 by Mark Sylvester

I have written about Raw Ganache before and frequently find that I have a little left over, which I pipe onto silicone, and play with a bit – place some almonds and dust with coconut sugar, or chill and roll in ground almonds, or roll in raw cacao as truffles. There’s limitless possibilities. I love this treat because I can make a batch in less than an hour. Raw Cacao Ganache Base
  • 1 cup cacao powder
  • 1 cup maple syrup
  • 3/4 cup coconut oil (not butter) – melted
  • 1 tablespoon vanilla
Blend until smooth, it will be quite loose. Place the Cuisinart bowl in the freezer for 5 min, take out and pulse, do this for about 4-5 times until the consistency is like frosting (you remember that don’t you…). Then place it in a piping/pastry bag and place a dollop on wax paper or a Silpat baking sheet. I then press an almond half on top and sprinkle coconut sugar on top. There’s a million variations of this – different nuts – maple sugar – no sugar, coconut – cacao nibs – have fun. Keep them cool as when the coconut oil warms they (will) lose their shape.
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