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Wednesday, 18 June 2014 | MYT 12:00 AM
by melody l. goh
When it comes to sweet treats, chocolate and nuts have always been a good pairing.
This chocolate treat may seem difficult to make but it really isn’t. The hardest part – for me, at least – about making these is shaping the balls! You need to work in a cool place or at a time when the weather’s not too warm, to be able to get the balls perfectly round.
However, don’t be disheartened if you can’t get a perfect round because you can make them in any shape you want. In fact, you can even use a different type of nut to make the base (the nut butter), or add extra flavour to the chocolate (mocha, anyone?). Be adventurous!
Making the Cashew Nut Butter
200g-300g raw cashew nut (you can use pre-roasted nuts, but these are usually salted or sweetened)
Toast the cashews until they are golden brown. It really doesn’t matter how you do this: You can either stick them in an oven or place them on the stove. What’s more important is that the nuts are evenly toasted.
Start processing the nuts. A food processer is perhaps the better option to do this but you can use a blender, too – it will just take a little longer to get everything smooth. Overall, it may take you anywhere from 20 minutes to 45 minutes to do this.
Also, you may need to give your blender a break in between blitzing; stir the nuts around to get an even paste.
If the paste is too thick for your liking, you can add a little sunflower oil or melted butter to the mixture while it is still processing (start from just a teaspoon and keep going until you get what you want).
If you have a silicone spatula, use it to get the paste out of the blender and into a jar. This fills up about a regular-sized peanut butter jar.
Making the Chocolate Balls
½ cup of cashew nut butter
Enough melted chocolate to coat balls
1 cup of icing sugar
Toothpicks or a small fork
Mix the cashew nut butter and icing sugar together to make a “dough”. Some recipes call for a couple of tablespoons of butter but I found out the hard way that this is actually unnecessary.
You can shape the balls immediately after forming the dough. However, if the dough is too soft and things start to melt, refrigerate it for about an hour or until it is firm enough. You can actually make this dough a day (or more) earlier.
Once the balls are made, prepare the melted butter. (There are several ways of melting chocolate. Here’s one: Melt the dark/unsweetened chocolate by placing it in a heatproof bowl and standing the bowl over boiling water. Stir.) While you’re doing this, keep the balls in the refrigerator.
Using a toothpick, dip the balls in the chocolate one by one. Place them on a baking sheet and refrigate until the chocolate hardens.
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