- 120g hazelnuts, toasted and skins removed
- 4 tab granulated sugar
- 5 tab whole kalkardi (wattleseed from Acacia colei), toasted and coarsely ground with a mortar and pestle.
- 2 tab Mallee honey
- 2 tab hot water
- 100g best-quality 70 per cent dark couverture chocolate
- 12 Mountain pepper berries, ground to a fine powder in a mortar and pestle and then sieved
Process the first three ingredients to a medium-coarse powder. Tip into a mixing bowl. Dissolve the honey in the hot water. Make a well in the dry ingredients and mix in the liquid. Mix with a fork and then turn onto a work surface and knead to form a ball. Return to the bowl, cover with plastic film and refrigerate for at least two hours or overnight.
Form into truffle-sized balls, and put balls back in the refrigerator while you melt the chocolate.
Melt chocolate over a saucepan of hot water. When melted, stir in the pepper berry powder. Dip each kalkardi ball in the chocolate and let them cool for a few hours before refrigerating them (covered).
Most cooks will have to forgo the scale "wings".
(Copyright Anna Szava)
Special notes from Ange Vincent
To pickle wild passionfruit buds (pictured left) Capparis spinosa ssp.nummularia
Place the washed buds (or unripe fruit) into a sterilised jar. Make a hot salt brine from one-third cup salt to four cups water. Once the salt has dissolved, pour over the buds. Put half a cup of water into an unused small plastic bag, close with a rubber band and use this as a "plug" to force all the fruit under the brine. Seal the jar and leave for at least six weeks.
- Main Ingredients - Chocolate
- Cuisine - French
- Course - Dessert