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1 Aurum Avocado
1 tbsp agave syrup
Vanilla Essence ICS
200g chocolate 75%
Cocoa powder for topping
  1. Mash the avocado until puree and set aside
  2. Use the mortar and pestle to crush the almonds and set aside. The force you apply or the repetitions when mashing depends on what texture you want for the topping of the avocado and chocolate truffles
  3. Use a large saucepan and a small one to prepare the bain-marie. Pour into the large saucepan water that covers 3/4 parts of the small saucepan. Place the chocolate in the small pot and wait until it melts
  4. At that moment pour the vanilla and syrup, and mix
  5. Remove the saucepan from the heat and let the chocolate cool to room temperature
  6. Mix the chocolate with the avocado and almonds in a container
  7. Decorate your tray with cocoa powder
  8. Create bite-sized balls
  9. Store the chocolates in the refrigerator