Recipe by Cool Artisan
Ingredients
For the base:
- 200 gr. chocolate couverture (sugar free)
- 10 medjool dates
- 150 ml DODONI Plant’d orange – bergamot
For the cream:
- 450 gr. DODONI Plant’d orange – bergamot
- 5 gr. agar agar
Process
- For the base, melt the chocolate couverture in a bain-marie.
- Put the dates, melted couverture and DODONI Plant’d in a blender.
- Beat well until you have a homogeneous mixture.
- Line a round 25 cm pan with non-stick paper (alternatively use a baking tray or glass food container).
- Transfer the mixture to the pan.
- For the cream put a non-stick pan on medium heat.
- Add the contents of 3 DODONI Plant’d packages.
- Heat over medium heat while stirring with a silicone spatula.
- Add gradually, in small portions, the agar agar while mixing regularly.
- Once it is completely dissolved and completely incorporated into the mixture, remove from the heat.
- Transfer over the chocolate mixture.
- Freeze in the fridge for 2-3 hours.
- Then unmold and serve.
