Caramel Celtic Salt Dark Chocolate Truffles from Wild Plate

Chocolate Coating

*You will use 1/2 this recipe

• 1 1/2 cup raw cacao paste (also called cacao liquor)
• 1 cup raw cacao butter
• 1/4 cup light agave
• 2 teaspoons vanilla extract
• 1/8th teaspoon sea salt

1. In medium mixing bowl, melt cacao paste and cacao butter. The easiest way to do this is to place in dehydrator at 118 degrees for about 45 minutes until almost all the cacao paste and butter is melted.
2. Remove from dehydrator and stir in agave, vanilla and sea salt until well combined. place back in dehydrator and warm for about 10 minutes. This is the final and most important part of tempering chocolate. During this process do not let the temperature of the chocolate go above 88 degrees. Use a candy thermometer and check every two to three minutes.
3. Once it hits 88 degrees, remove from dehydrator and use for truffles, candies, etc

Caramel

• 1/2 cup coconut butter
• 1/2 cup raw light agave
• 1/3 cup yacon syrup
• 3 large medjool dates, pitted
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt

1. In high-speed blender, place coconut butter, agave, yacon, dates, vanilla and sea salt.
2. Blend on high for about 2 minutes until dates are broken down and caramel is smooth and creamy. It will be thick so use a spatula to scrape down the blender.

Assemble

1. Sprinkle a few flaked salt crystals on bottom of chocolate mold,
2. Pour about 1 teaspoon of chocolate base into molds, With a small culinary paint rush or back side of a measuring spoon, brush the chocolate up the sides of the molds. This will be the outer shell. Freeze for about 10 minutes to set.
3. Remove from Freezer. Pour caramel into pastry piping bag. Fill each chocolate mold 3/4 cup full with caramel.
4. Spoon chocolate base over caramel filling until mold is filled to top. When all molds are filled, tap entire mold on counter to release air bubbles.
5. Place in freezer for 15 minutes to set. Remove and serve.

Note: Keeps at room temp up to 4 weeks in airtight container.