Roar Raw Pan Forte
Equipment
- 3.5inch ( 9cm) metal rings, greaseproofpaper, scissors, saucepan and a bowl which fits the pan or bainmarie, mixing bowl, spoon, bottom tray
Ingredients
- 125 gr hazelnut
- 250 g buckwheat flour
- 30 g raw cocoa powder
- 5 g ground cinnamon
- 5 g ground ginger
- 1.5 g ground cayenne pepper
- 5 g fine sea salt
- 1 g ground mace
- 160 g unblanched almond
- 180 g orange peel
- 50 g lemon peel
- 75 g goldenberries
- 15 g cacao nibs
- 200 g coconut sugar
- 125 g agave syrup
- 90 g water
- 100 g chocolate pistoles
- 15 g icing sugar
- Coconut oil for greasing the tins
Instructions
- Mix all the dry ingredients in a bowl
- Stir in the wet ingredients, combining all the ingredients
- Gently heat up in a bain marie the chocolate ( no more than 46C if you want to keep it strictly raw)
- Stir in the melted chocolate
- Place the mixture in greased rings on a greaseproof paper base ( I used coconut oil) and smooth flat with a spoon
- Refrigerate for at least 4 hours
- Split out of the ring and dust with icing sugar
- Keeps well for up to 6 months in a cool environment