Now that the chocolates were ready I wondered how I should photograph them. So I looked around the kitchen and put a chocolate in my mouth. This sweet intensity..... In a travel guide I had once read that lavender is particularly intense in high summer when it has stored a maximum of essential oils. And it is purple everywhere, as if the landscape was dressed in a monochrome purple fabric... On my plate you can only see the velvety brown of the cocoa powder. And in the mouth you can still taste the change from the sweetness of banana and the spice of red wine, which is as exciting as the change of mountains and wide plateaus in the landscape of provence.
Truffes au Chocolat
INGREDIENTS I SERVES 10 chocolates:
100g cashew nuts
1 small ripe banana
1 tbsp red wine
1 tbsp raw cocoa powder
PREP: 15M I COOKING: 0M
Puree the cashews, walnuts, dates, the ripe banana and the red wine in the food processor until a mass is formed.
Moisten the hands a little with water and form small balls from the mass.
Sprinkle the cocoa on a large flat plate and roll the shaped chocolates in the cocoa powder until they are completely coated with cocoa.
Eating a handful of nuts daily protected against cardiovascular disease or cancer. Cashew nuts support the formation of blood cells. They also reduce high blood pressure, protect vision and help to lose weight. Walnuts are particularly rich in healthy omega-3 and omega-6 fatty acids and contain many antioxidants, potassium, zinc and numerous vitamins.
You can keep the chocolates in the fridge for 1 day.