Forest Honey from the Tropics
Chocolate and Forest Honey Truffles
Ingredients
- Melt the chocolate in a double boiler or microwave.
- Cut the vanilla pod in half, scrape out the seeds and add them to the liquid cream.
- Add the forest Honey From the Tropics.
- Gradually incorporate the cream mixture into the melted chocolate in three parts.
- Add the softened butter and mix well.
- Refrigerate the truffle miwture for 1 hour.
- Usigng gloves, shape the mixture into balls and roll them in unsweetened cocoa powder.
Preparation
- Preheat the oven to 200°C (Thermostat 7).
- whisk the egges, sugar and Niaouli honey by hand until the mixture turns pale.
- Add the flour, salt, baking powder, melted butter and lemon zest. Mix well.
- Butter the molds and fill them halfway with the batter.
- Once the dough is coocked, add the mixture and bake until golden brown.
- Bake for 5 to 10 minutes until the madeleines are golden brown.
It's ready, enjoy !
Forest Honey from the Tropics
Silver medalist at the 2021 Epicures competition
The humid forests of the southeast are full of rare endemic floral species. Sweet and slightly spicy, it features notes from Mokarana nectar, Myrtle, and Palm.
It is harvested between March and June in the Manakara region of southeastern Madagascar.