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Chocolate Truffles

From our Chef Kevin Clark

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Ingredients

For the truffle mix
 
  • 200ml double cream
  • 25g Vitalite margarine
  • 450g 72% Plamil thin chocolate cut into small pieces
  • 3 tbs Rum
 
For the truffle coating 
 
  • Good Good sugar tabs (powdered)
  • Conscious Chia & Coconut Bar melted
  • Desiccated coconut from Sri Lanka 

Method

  1. Line a tin approximately 25cm x 15cm with non-stick baking paper.
  2. Put the cream and butter into a heavy bottomed saucepan and heat until the mixture is almost boiling.
  3. Remove the cream mixture from the heat and pour over the chocolate pieces in a heat proof bowl, making sure that the chocolate melts thoroughly. Once all the chocolate is melted, add the rum and mix together well.
  4. Pour the molten truffle mixture into the tin and then place the tin in the fridge for several hours, until the truffle mix is set.
  5. To make the chocolate truffles pull or cut off small equally sized pieces and roll them into balls. This is where it gets very messy as the chocolate will soon melt from the heat of your hands,I prefer to use gloves for this bit, if it gets too soft, put in the fridge to let it firm up 
  6. Remember to keep them as uniformed as you can 
  7. Once the truffles are formed then they are ready to have different coatings applied. Put each of the different coatings onto separate plates and then gently coat the truffles in one of the coatings.
  8. If using melted chocolate it’s better to keep it in a small bowl, dip the truffle into the melted chocolate and then place on non-stick baking paper to set. You will find it easiest to lay the truffle on a fork for dipping rather than use your fingers. If the chocolate is too shallow then it will be difficult to dip the truffle in and if it is too hot then the truffle will start to melt, so you need to make sure that the temperature is cool enough to keep the truffle in shape, and warm enough to still be molten enough to coat the truffle

Gluten Free Scones

From our Chef Kevin Clark

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Ingredients

  • 2400g Doves Farm Gluten Free Self Raising Flour
  • 800g Vitalite Margarine
  • 400g Caster Sugar
  • 40g Doves Farm GF Baking Powder
  • 750ml Soya Milk
  • 500g Raisins
  • Pinch of Salt

Method

1. Place the flour, sugar, Vitalite, salt and baking powder into a large mixing bowl

2. Using the paddle attachment, mix to form a sandy coloured crumble

3. Whilst mixing slowly add the soya milk

4. Mix until a dough is formed, add the raisins until they are incorporated

5. Roll the dough out to about 2cm thickness

6. Cut the dough using a plain cutter of 4-5 cms

7. Place the scones onto a tray, leaving space between each scone for the hot air to circulate

8. Brush with soya milk

9. Rest for at least 30 minutes before baking

10. Bake at 160C for 13-15 minutes

Gluten Free Tea Loaf

From our Chef Kevin Clark

Ingredients

  • 100g butter
  • 1 cup sugar
  • 1 cup milk
  • 1 cup sultanas
  • 1/2 cup dried cranberries

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Method

Melt all of the above in a thick bottom saucepan stirring continually

When the mix is cool add the following:

  • 2 cups gluten free self raising flour
  • Beat in one egg
  • Add a handful of glacé cherries if required [optional]

Pour into a lined 2lb loaf tin (this could be either paper or brushed with melted butter and then gluten free flour)

Cook for approx. 1 hour at gas mark 4 which is approximately 150C. To test if it’s cooked, pierce with a needle/small sharp knife, if it comes out clean it’s ready

Tip: the melted mix needs to be cool before you add the flour and egg or it will split.