This unusual use of dark chocolate in a savoury recipe is delicious and lends a delightful twist to a lot of dishes.
This recipe makes one 250 gm jar. It can be stored for upto a month in the fridge, or one week if the jar is opened.
Can be served with your favourite pasta, baked fish, chicken or vegetables.
– 250 gm fresh Basil leaves (chopped)
– 150 ml Light Virgin Oil
– Juice and zest of one lemon
– 1/2 TSP salt
– 100 GM Parmesan cheese grated
– 60 GM broken walnuts / pinenuts
– 25 GM Jus’Trufs 99% single origin dark chocolate
1. Put all the ingredients into a small blender or a mortar and pestle.
2. Blend for 10 seconds at a time, till you get a chunky blend.
3.Store in an airtight glass jar.
4. Create unusual combinations with this pesto
These delicious wafers are so easy to make and taste extremely good. Crisp, salty and bitter all in one, goes so well with soups, salads, dips or on its own.
– Parmesan cheese, grated – 100 gm
– Cocoa nibs, coarsely crushed – 25 gm
– Red chili flakes – 1/2 tsp
– Crushed garlic – 1/2 tsp
1. Place butter/ wax paper on a baking tray
2. Heat the oven to 200 degrees Centigrade
3. spread the parmesan on the butter paper in a square or rectangle
4. Spread the Cocoa nibs on the parmesan
5. Add the optional ingredients if you like
6. Bake for 10-12 minutes in the oven till slightly brown.
7. Let it cool. Remove from butter paper and cut in rectangles , or odd shapes.
Keep in an airtight container at room temperature for a couple of days.
8. Serve as an accompaniment with soups ,salads, or on its own.
This refreshing and very healthy drink can be served warm on a winters evening, or chilled with ice on a hot summer’s day.
The infusion can be kept ready and refrigerated for 2-3 days, or it can be frozen in ice cubes and poured into your glass.
Refresh with fresh mint and add fresh lemon juice to taste.
– 500 ml water
– 2 tsp roasted cocoa nibs, lightly crushed
– Fresh mint – 5-7 sprigs
– 2 tsp Palm Sugar or Jaggery
- Bring 500 ml of drinking water to boil
- Place the mint leaves , sugar and nibs in a glass bowl
- Pour the hot water over the nibs and leaves, and let it infuse for 5-10 minutes
- Strain the infusion. Add lemon juice and fresh mint leaves for taste and garnish.
- Serve warm or chilled.
Or you could just come to Jus’Trufs to have one of these!
You can add a dose of healthy cocoa nibs to almost any smoothie.
The Strawberry Smoothie, though, is one of our favourites:
Yoghurt 2 tablespoons
Tender Coconut Water 1 glass
Tender Coconut cream from the coconut : 1 cup ( as much as you get out of one coconut)
Chia seeds: 1 tsp
Hemp seeds: 1 tsp
Fresh Strawberries: 8-10 cleaned and chopped (keep a few reserved for the topping)
Fresh Mint leaves : for topping
Roasted Cocoa Nibs: 1 tsp for topping
1.Wash and clean the strawberries, reserve a few for the topping.
2.In a blender, add all the ingredients, including the hemp and chia seeds
3.We did not add any sweetener , but you could add honey to taste, if required.
4.The natural sweetness of the strawberries and coconut water, complements the slight sourness of the yoghurt and strawberries, so keep it natural.
Note- Add a few ice cubes if you like, cause that’s a good idea for this kind of weather!
5.Serve chilled, top with cocoa nibs, mint leaves and sliced strawberries.
This delicious recipe serves 2. One of the best breakfast options one could ever have! Light, easy, tasty & healthy!
1 cup Oats
2 cups Coconut Milk or Cows Milk
1 tsp Pumpkin seeds
1 tsp Chia seeds
1 Banana or any Fresh Fruit
1 tsp Cocoa Nibs
1 tsp Fresh Grated Coconut
1 tsp Raisins
1 tsp Almonds
Soak the oats in the coconut or cows milk.
In the morning, top up the muesli with the nuts and seeds of your choice
The fruits and raisins will add a natural sweetness to the muesli; you can add a dash of honey if required.
A touch of yoghurt too adds a great element to your muesli.
Have a good day!
Here’s how you can also incorporate cocoa nibs in your salad.
For the Dressing:
2 tbsp fresh pineapple juice
1 tbsp coconut milk
2 tbsp olive oil
juice of 1 lemon
red chilli flakes
Take all the ingredients for the dressing and place them in a glass bottle.
Salad dressing can be made well in advance and stored in the fridge.
Ingredients for the Salad:
Fresh Pineapple (chopped)
Mint leaves (chopped)
Red bell peppers
Toasted coconut pieces (chopped)
Chill the cucumber, pineapple and bell pepper.
Toss in a bowl.
Add the marinade and let it stand for five minutes
Top with fresh mint leaves, roasted coconut bits, walnuts and cocoa nibs
Share pictures of your home-made #PinaColadaSalad with us, on our Facebook page
Add a daily dose of cocoa nibs into your diet.
Cocoa nibs are lightly roasted and are the natural, unprocessed part of chocolate. They are totally free from sugar and the bitter, nutty taste is something we have grown to love over the years. You too can acquire this taste and make them a part of your daily diet.
Cocoa nibs are a great source of:
- healthy antioxidants
- endorphins which uplift your mood
With cocoa nibs you get all the health benefits of dark chocolate, with no sugar.
Roasted cocoa nibs can be sprinkled on salads, breakfast cereals, desserts, smoothies, milk shakes to name a few options.
Get your pack of Cocoa Nibs at Jus’Trufs Customised Chocolatiers
Makes 4 fluffy pancakes
Ingredients for Batter:
1 cup Refined flour
2 tbsp Curds
2 tbsp Sugar
½ tsp Baking powder
¼ tsp Salt ¾ cup Milk ( cool)
2 tbsp Melted Butter
¼ tsp Vanilla Essence
- Put all the dry ingredients in a bowl.
- Add the egg, melted butter, curds and milk.
- Mix with a hand blender till it makes a smooth batter
- The batter will be thick and runny
- Let it stand for 15 minutes
- Heat a non stick pan with a light brush of oil
- Place a large spoonful of batter in the centre. Let it spread naturally
- Put on a low flame and cover for two minutes
- The pancake will fluff up and then turn it over.
- When the pancake is light brown on both sides, serve hot.
Ingredients for Topping:
Real Maple Syrup ( you can use honey if you do not have this)
Sliced strawberries ( when in season)
Dollop of Fresh cream/Vanilla Icecream
Melted Dark Chocolate 72%
Roasted Cocoa Nibs ( these give a touch of bitterness and nuttiness to the pancakes and are very good for health, can be substituted with almonds/walnuts)
Put all the toppings of your choice on your hot pancake and have a great time.
Pancakes are an indulgence every once in a while, and the addition of cocoa nibs makes them a touch healthier!
With Bond being the flavor of the season, this wicked chocolate take on the Martini is soul fulfilling
Makes 4 Martinis
For the Chocolate Liquor:
100 gm, 70 % Dark chocolate, broken in small pieces or Callets
100 gm Brown sugar
For the Cocktail:
4 x 25 ml measures of Vodka or Gin
2 x 25 ml measures Vermouth
Cocoa Powder for dusting
- To make the chocolate liquor, put 150 ml water and the sugar in a saucepan and bring to a simmer over low heat till the sugar melts.
- Take off the heat, cool slightly and stir in the broken chocolate pieces or Callets. Stir well till all the chocolate has melted in. If it is too hot the chocolate may separate from the cocoa butter, so be a bit careful at this stage. Keep to cool
- Place two martini glasses in the freezer for an hour
- Half fill a cocktail shaker with cushed ice, then add four x 25 ml measures of the chocolate liquor and the other liquids and shake well.
- Pour into the frozen glasses, dust the top with cocoa powder and serve.
Infusing the two Christmas greats, Christmas pudding and Chocolate into an amazing truffle, light and moist
Makes approx. 60 truffles
For the Ganache:
50 gm Raisins
50 gms Sultanas /black currants (deseeded)
1 tsp ground Cinnamon
½ tsp ground Cardamom
½ tsp freshly grated nutmeg
100 ml Port
50 ml Cognac
Juice and zest of 1 naval orange
250 gm Fresh Cream
300 gm Brown Sugar
500 gm 70 % dark chocolate ,well rounded flavor
For the Coating:
500 gm 70% dark chocolate ,tempered
300 gm white chocolate ,tempered
- Soak the sultanas, raisins and spices in Port, Cognac , orange juice and zest for 9-12 hours.
- Bring the cream and 200 ml water to a simmer, then add the sugar and soaked fruits with their liquid and simmer for 3-5 minutes.
- Use an electric blender to blend all of this into as smooth a paste as possible
- Pass through a sieve and make sure you push through as much of the pulp as is possible .
- Pour onto the 70 % dark chocolate ( broken into small pieces or Belgian Chocolate Callets)
- Mix well, Heat mildly on double boiler till it all mixes together. Do not overheat
- Place in a plastic bowl with a lid or cling film and refrigerate overnight
- Portion the ganache out into bite sized pieces, 15 gm each and hand roll the ganache using your hands. Be careful not to let the ganache melt in your hands.
- Coat the truffles with tempered 70% dark chocolate using a dipping fork
- Place it on butterpaper in a cool place ,room temperature in Bangalore will be fine in December
- When set, pour a bit of white chocolate on top of each truffle to look like a snow capped mountain
We undertake all customised orders on www.justrufs.com