Mercat and Truffles

I went to the Mercat de la Boqueria yesterday. It was absolutely amazing. Like a city farmer’s market on steroids. Rows upon rows of stalls with fruits and vegetables, spices, candy, nuts, fish, meat (complete cow’s heads and skinned rabbits with eyes), cheese, wine, chocolate and tapas bars. Restauranteurs go here to get their ingredients. An Iron Chef’s dream! I am looking forward to taking Iron Chef James there. I went there looking for some greens and some dark chocolate to make vegan truffles (see recipe below). There was even a vegetarian mini restaurant called Organic serving vegetarian paella among other foods. I must try that! Mercat de la Boqueria is located right off of Las Ramblas which is an area consisting of a long pedestrian thoroughfare of shops, street performers, artists, etc.

I returned home with some nice xocolate to make vegan truffles. I was excited to get started. I already cooked the nuts in honey so they were cooled and ready to blend. It turned quickly into a very messy all night project. This morning I finished with plenty of truffle filling leftover. I made two plates of chocolate candies. Some look nice, others are pretty sloppy looking. Not bad for the first time. The children are my official tasters. The coconut covered truffle was the winner.

And 27 hours until James arrives!!!!!!!!

100 - 200g chocolate

1 pkg silken tofu ( blended to a cream)

1/2 cup maple syrup ( I used honey)

1 cup almonds/ hazelnuts ( whole or pieces)

Put the maple syrup in a pan and bring to a boil. When boiling add the nuts and stir constantly until it is almost dry ( ie the nuts are all sticking together and the syrup is not runny) empty out onto some greaseproof paper and allow to cool.

Meanwhile melt the chocolate in a bowl over simmering water. DON'T allow the bowl to touch the water. It should be just above it.

Blend the praline (nut mixture) into either a fine powder or a coarse mixture and stir into the chocolate. Fold in the tofu. When it is all mixed take off the heat allow to cool. The cover and place in the fridge until well chilled.

Work quickly and form into small balls. Roll in cocoa powder or grated chocolate or dip in melted chocolate and allow to set. Eat in moderation, as they are incredibly rich!
Adapted From: The Chocolate Room