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Nut-free Chocolate Friands
Sugar High Friday #29: CHOCOLATE FREEANDS (a.k.a nut-free friands)
OK … so this is a recipe for friands which aren’t technically friands … in a blog post which isn’t technically a blog post.
Let me explain: It is March 2007, and Emily (of the blog Chocolate In Context) is hosting this month’s installment of Sugar High Friday. The ingredient that Emily has chosen to feature is “Raw Chocolate” (meaning cacao beans, cacao nibs, cocoa butter, or cocoa powder).
For those of you who aren’t familiar with the world of international blogging events, you can read all about the inception and history of Sugar High Friday on the blog of its creator: the Domestic Goddess
Now, this website isn’t technically a blog … but Emily was kind enough to link to Tava as a source of “Raw Chocolate” ingredients, so it seems appropriate to post a submission for Sugar High Friday #29 here.
Now, back to the friands (which aren’t really friands).
A friand is “a small dessert made from almond meal, sugar, egg whites, and flavouring”.
My “freeands” are identical to regular friands … except that they contain cocoa meal instead of almond meal. Yes, they are nut-free friands. Hence the all-too-obvious pun on the word free (as in free-ands … sorry 🙂
So, why would anyone bother making this delicious almond-based treat nut-free? I have two reasons:
When making your own cocoa meal at home in a blender or food processor, it’s important to blend sugar with the cocoa. The sugar soaks up the free cocoa butter, and prevents the cocoa from clumping together in a solid blob.
In my opinion, these little beauties are best eaten fresh.
OTHER RECIPES (adapted especially to use The Tava Bar)
The Cocoa Communiqué
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Extra dark cooking chocolate.
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