Recipe: Caramel Lava Eggs
Posted in: recipe
1 Slowly melt the 60% Pana Chocolate over a bain marie (container sitting in shallow warm water to gently heat the chocolate) and line the chocolate egg moulds.
2 To create a date paste, blend the medjool dates, filtered water and 1 tablespoon of the lemon juice in a high-speed blender until smooth. Pass through a fine sieve, if desired. Set aside.
3 Combine the coconut sugar and the remaining ½ tablespoon of lemon juice in a bowl. Mix until the sugar dissolves.
4 Fold together the coconut butter, tahini, salt and 80g of the date paste.
5 Transfer the mixture into a piping bag and pipe into each lined chocolate mould.
6 Close the moulds with chocolate and set in the fridge for 2 hours. Once set, knock the chocolates out of the moulds and if using egg moulds, join the halves together with a little extra melted chocolate.