HAZELNUT SILK PETIT FOUR (raw vegan)
If you haven’t noticed, jarOhoney has been expanding her horizons lately. Between being featured in magazines and moonlighting as featured chef on a couple different websites, I have also been involved in recipe collaboration for products. Yes the picture above is of a confection, your eyes are not deceiving you! Just look at these BEAUTIES! Normally I post recipes that are on the savory side of the life, so today’s post might be a shock (and a delight) to you. So the story goes–in the beginning of the week, I received two products from Windy City Organics, LLC to do a recipe collaboration with them and their products. One of the products was “RAWMIO HAZELNUT SILK‘ spread (the other will be featured in a later post). This creamy spread is a heavenly blend of raw coconut, raw hazelnuts, raw coconut sugar, raw vanilla bean powder, raw cacao butter and Himalayan pink salt. It tasted absolutely divine straight out of the jar from the end of my spoon… Unfortunately they did not send me this product to just eat– so off to the kitchen I go…
My mind raced on how to enhance an already PERFECT product. Well since I am a classically trained chef, why not create a “CLASSIC”? Of course it will be with a jarOhoney twist! A french petit four(classic) that is served frozen(jarOhoney twist) is what came to mind. Petit Four is a favorite at parties and tea time all over the world. Many cultures even have their own versions of the french petit four. I chose to do a frozen version of a fruit and double chocolate layered petit four. My creation was then born- a HAZELNUT SILK PETIT FOUR. A perfect balance of 4 elements: semi-sweet dark chocolate, white chocolate, raspberries and fresh mint. The square base is a smooth, raw dark semi-sweet chocolate kissed with fresh organic mint flakes. The center is the raw HAZELNUT SILK spread mixed with just enough fine grated coconut to create a soft yet slightly chewy center. These two decadent layers are then balanced out with the slightly tart and vibrant fresh raspberry puree.Then we finish this symphony with chiffonade organic mint. ARE YOU DROOLING YET? Well to let you know it DOES taste as GOOD AS IT LOOKS! No worries, this is not a total tease to your taste-buds, I listed the recipe below. The best thing about this petit four is that it is also raw, vegan and healthy! No need to pinch yourself because it IS TRUE, just check out the ingredients!! So now that I got your taste-buds all excited, I recommend that you go online to RawGuru.com and buy a jar of RAWMIO HAZELNUT SILK spread straight from their RAW chocolate factory. Be sure to mention I recommended ya! Just think how beautiful these will look and how divine they will taste at your next party or tea??
A CHEF’S TIP: I used square silicon ice trays I found at my local kitchen gadget store. These make the petit four into the classic shape and they are easy to work with. NOTE: since I used these trays, the recipe amounts will reflect this.
MAKES 30 PETIT FOUR
2 cups fresh organic raspberries
1 cup raw organic coconut oil
2 TBSP fresh organic mint, fine chopped
3 TBSP raw organic 100% maple syrup (sap)
1/3 cup raw organic agave syrup
1 1/3 cup raw organic 100 % cacao powder
2/3 cup RAWMIO brand HAZELNUT SILK spread (room temperature)
1 cup sun-dried raw organic coconut meat, fine grind in food processor
1 1/2 tsp fresh ground Himalayan pink salt
BEFORE SERVICE: 1/3 cup fresh organic mint, chiffonade (lay the leaves the same direction stacked on top of each other, tightly roll up into a lengthwise tube, small slice the roll width wise to make fine ribbons)
4 cup Pyrex measuring cup
small pot (Pyrex fits into it easily)
2 square silicon ice cup trays, 15 cube capacity each
Make a double boiler with a small pot and a 4 cup Pyrex measuring cup. Place the Pyrex cup in the pot and carefully fill the pot with warm water to cover the outside of the Pyrex half way up the sides. Be sure not to get water into the Pyrex. Place on your stove top and turn on medium. Using a calibrated thermometer, heat the water to 110 degrees F, reduce the heat to simmer. In your food processor, puree your raspberries until smooth. Place on a solid tray of your dehydrator and dehydrate for 1 hour. While the puree is dehydrating, place your coconut oil in the Pyrex and warm until completely melted, add in the fine chopped mint and stir well. Allow to rest for 5 minutes. Now whisk in the maple syrup and agave syrup until smooth. Now add in the cacao powder and whisk until smooth, this is your chocolate base. Place your silicon trays on a flat surface. Whisk your chocolate mix again. Place in the bottom of each cube 2 tsp of the chocolate base, tap the bottom outside of the tray to release any air bubbles. Place in your freezer on a flat surface for 30 minutes. Remove the Pyrex from the double boiler, wash and dry. Return the Pyrex to the double boiler. Now place the hazelnut spread into the cleaned Pyrex and warm it until it is smooth and creamy. Slowly add the ground coconut and blend well; this is your spread mix. Remove the silicon trays from the freezer and place on a flat surface. Place 1 tsp of the spread mix on top of the chocolate base. Gently pack the spread mix to the corners and in an even layer. Return the silicon trays to the freezer on a flat surface for 30 minutes. Remove your processed raspberry puree from the dehydrator into a clean bowl. Remove your silicon trays from the freezer and place on a flat surface. Place 3/4 teaspoon of the raspberry puree in each cube, this will fill the cube almost to the top of the form. Gently tap the outside of the tray to release any air bubbles. Top each evenly with a small pinch of pink salt. Return the silicon trays to the freezer and freeze for 2 hours. Gently remove the frozen confection from the trays and place on a flat tray raspberry side up. Cover and freeze overnight (8 to 10 hours). When you are ready to serve: remove the confections from the freezer, place on your display dish or serving dishes and evenly garnish with the chiffonade mint as shown in the picture above. Allow to defrost for 5 minutes and serve. BON APPETIT!