ts safe to say I’ve been provided with my fair share of artisan chocolate samples for blog experiments. From Green & Blacks to Doble & Bignall the ampersand seems to be a common (and successful) theme here (If we forget the Loving Earth samples. Dairy free, doesn’t count). That said, next in the greedy queue naturally seemed (drum roll)…Doisy & Dam. A superfood chocolate they say! Quickly discovered to be due to the ingredients added and not the output of its consumption. Sadly. So when D&D approached ‘forage in the pantry.’ with a teasing package of goodies to sample I was keen to take up the challenge of a new creation!
Doisy & Dam are indeed just that. Teasing. A mixture of naughty and nice. Chocolate and superfood ingredients creating delicious bars of solid and artisan chocolate. I think the first thing I said on trying these samples was ‘Wow, the textures are great!’ and it wasn’t until researching their background that I discovered their claim for ‘irresistable texture’. They’ve nailed it. Take the ‘Cocao Nib & Vanilla’ bar which is my favourite so far. The cocao not only adds a lovely crunch and texture but a subtle unassuming bitterness to the what is after all a dairy milk bar. Their chocolates are said to never be made with more than eight ingredients (minimum 8% superfoods and have a high cocoa content to squeeze out the room for sugar and fat). Whilst I’m a true 90-99% gal, this comment I can casually breeze over but quite rightly. The flavour is worth it.
So, down to the recipe. The best way to really taste the true flavour of a chocolate (besides sampling fresh from the packet in slab form) is to make something pure. Pure flavours, nowhere to hide. Truffles? Forget chocolate fondants and mousses, truffles really do not hide bad quality. Now I normally lean towards dark chocolate truffles. They are more stable at room temp and have a better flavour and quality. Whilst my goodie bag contained a mixture of dark and milk, I couldn’t help being drawn towards the ‘Date & Himalayan Salt’ edition and that I did.
A healthy indigence as D&D would say….thats wiped out here sadly with the cream addition…
s I’ve mentioned I wanted to keep these super simple so they are plainly tossed in cocoa. However for a twist try adding an extra ingredient/texture to the mixture before pouring into the container (e.g. chopped nuts, diced ginger, more cocoa nibs, more salt, coconut…). Equally you can roll the finished truffles in this ingredients of choice instead and forgo the cocoa powder.
- 2 x 80g bars D&D ‘Date & Himalayan Salt’ bars (or a flavour of choice)
- 1 x 100g plain dark chocolate
- 300ml double cream
- Cocoa powder for dusting
- Heat the cream in a saucepan until just below the simmer.
- Break up the chocolate and stir into the warm cream off the heat. Stir until fully melted and combined.
- Line a shallow bowl or tupperware with cling film. Pour the mixture into the dish. It should be about 2cm in thickness but this is optional. Allow to cool, cover and refrigerate.
- Once set, place in the freezer for about 1 hour or until hardened. This just makes it easier to cut.
- Get a large mixing bowl and add a few tbsp of cocoa powder
- Turn out onto a chopping board and cut into pieces (size optional). Mix in the cocoa powder and then store in the fridge in a container.