Technical details : A 100g sachet of compost typically contains: 1 gram of truffle spores, (between 20,000 and 40,000 spores), organic substances, calcium, and vermiculite and sugars.

If you have hot hands, it helps to wear a couple of layers of food-safe gloves when shaping (to protect the ganache from the heat of your hands). Add natural sweeteners: Adding natural sweeteners like honey or maple syrup can help to enhance the natural sweetness of carob and bring out its chocolate-like flavourHow to store: Store your finished chocolate truffles in the refrigerator for up to 2 weeks in an airtight container. You can serve them chilled straight from the fridge or let them sit out at for a while to come to room temperature before serving. We think they are best served at room temperature for the best texture and flavor. Some coatings don't store as well like powdered sugar or crushed candy canes. Amazingly, since these 2-ingredient truffles are SO simple – there are several ways that you can easily ramp up the flavor. Here are a few simple options: Vegan truffles: To make vegan and dairy-free truffles, use coconut cream instead of sweetened condensed milk. Or you can use the cream from the top of canned coconut milk.

Making these no bake lemon truffles is really quite easy, but I’m sharing a few tips to help you get gift-box perfect truffles. Carob has a slightly sweet taste with a subtle chocolate-like flavour. I can be also described as nutty or malty. Is carob better for you than chocolate?Place all coated balls in an airtight container and store inside the refrigerator until ready to consume. Chili: Some people love the combination and some people hate it – but a little cayenne powder to these chocolate truffles might be just what you’re looking for! Nutritional content: Carob is lower in fat and calories than chocolate, and contains more fibre and calcium. However, chocolate contains more iron and magnesium than carob. Take the bowl from the heat and carefully stir in the butter (or coconut oil), coconut milk powder and vanilla extract. If your cream isn’t hot enough to melt the chocolate, set the bowl of ganache over a pan of gently simmering water and stir until smooth.