230g maple syrup
130g cashews, soaked
1 vanilla bean, split length ways and seeds scraped
100g cacao butter
4 Tbs ground cinnamon
2–3 x 45g bars of Pana Chocolate Raw Cacao
Note: you will need a chocolate mould recipe, available in Pana Chocolate on page 25-26.
Blend all ingredients in a high-speed blender until smooth.
Refrigerate the mixture in a covered container until it is firm enough to pipe into each lined chocolate mould.
Transfer the mixture into a piping bag and pipe a small amount into each lined chocolate mould.
Close the moulds with chocolate and set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.
High-speed blender, piping bag, chocolate moulds (or similar).
Credits: This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.
Photo Credits: Armelle Habib.