Truffles have a decadent look and taste but they are one of the easiest chocolates to make. Following a collaboration between MIA and pioneering South African braai restaurant Hammer & Tongs, Chef Rodrigo Navarro created a special truffle with our new 65% Dark Baking Drops.

This silky smooth truffle celebrates the rich flavour of MIA while adding a twist with coconut and hint of mint. If coconut and / or mint are not flavours you enjoy then you can easily substitute other ingredients in their place. 

Ingredients (approx 12 truffles)

Instructions

1) Chop the mint leaves and set them aside.

  

2) Combine the soy cream / dairy cream and the sugar in a pot. Bring the mixture close to the boil and remove from heat. After removing the sweetened cream from the heat, add the mint leaves. Cover with cling film and set aside for 10 minutes. (The cling film keeps the mint flavour in the cream instead of allowing it to evaporate.)
 
3) Melt the chocolate in a bain marie while stirring. Remove the chocolate from the bain marie as soon as it is completely melted.
 
    
 
4) Strain the mint leaves out of the cream, pressing the leaves to extract all of the cream.
 
5) Stir 1/3 of the mint cream into the melted chocolate. Once the first 1/3 of the cream is mixed with the chocolate, add the rest and mix again.
 
  
 
6) Allow the truffle mixture to cool (no refrigeration needed) for 1-3 hours. Once the mixture is firm enough to handle you can use it.
 
7) Toasted Coconut (optional) — Gently toast some of the coconut in a pan on low heat. Stir constantly to prevent burning and remove from heat once the coconut is golden brown.
 
8) Make small balls with the truffle mixture and roll them in the coconut.
 
  
 
Keep your truffles in a cool place away from direct light and sources of heat (no need to refrigerate) and enjoy them within one week.
 
Thanks to Chef Rodrigo and Hammer & Tongs for the delicious Coconut Mint Truffle recipe! Those of you attending Taste of London this fall can enjoy Chef Rodrigo’s creation at the MIA stand.
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About Hammer & Tongs

Inspired by a love of traditional South African braai, Hammer & Tongs offers juicy, tender and smoky cuts of meat cooked over wood.

Braai (rhymes with try) is quintessential South African barbecue. Hammer & Tongs only ever cooks with sekelbos (sickle bush) wood imported from Namibia. Sekelbos smoke married with beef, pork, vegetables or fish creates a whole new dining experience and depth of flavour.

South Africans have been braai-ing for thousands of years and over the centuries the flavours have evolved thanks to the diverse culinary influences brought by the many settlers. What has always remained the same is the simplicity of braai and the skill of cooking over woodfires.

The unforgettable flavours experienced at Hammer & Tongs warm the soul. The beer bread, marinades and chutneys are all homemade and inspired by the tastes of the Karoo and Stellenbosch regions of South Africa. Hammer & Tongs source only the highest quality, local, seasonal ingredients. All meat is British free-range and the fish is from sustainable sources.

More at www.hammertongs.co.uk/.

 
 

Following our collaboration earlier this year for Valentine’s Day, we’re incredibly excited to be back at Hammer & Tongs. With a shared passion for Africa and delicious food, Hammer & Tongs is a perfect partner for MIA. This time, we’re collaborating on a year-round vegan Coconut Mint Chocolate Truffle.

Created by talented chef Rodrigo Navarro using the new ‘MIA for Chefs’ chocolate drops, the truffles are rich and silky with the tropical taste of coconut balanced by a minty coolness and the nuanced flavours of Madagascan cocoa.  

Rodrigo at work at Hammer & Tongs

Starting in September, all Hammer & Tongs guests will receive a complimentary truffle at the end of the meal.  The truffles will also be exclusively offered at Taste of London Festive this November. 

Bringing the famous South African braai to London since launch in 2016, Hammer & Tongs is passionate about materials and ingredients. One example is the decision to import a special wood from southern Africa to give the braai a special flavour while helping game reserves protect their land against an invasive species called sekelbos.

Head Chef Rodrigo Navarro:

“We look at every ingredient we use from many angles: how it tastes, where it comes from, how it was produced, how it is packaged and its impact on the environment. All these considerations are vital to our dishes, our business and important to our customers, so we’re delighted to collaborate with MIA on our new Coconut Mint Chocolate Truffle.  The quality of the chocolate is fabulous, offering absolute provenance and a great opportunity to do some good in Africa with every order we make.”

The collaboration with Hammer & Tongs is part of MIA’s new strategy to target the foodservice sector and the growing number of innovative chefs who are putting greater importance on quality, ingredient provenance, sustainability and social impact.

MIA baking drops (3g) are easy to measure and melt

A new ‘MIA for Chefs’ catering pack is now available in 5-kg bags of 65% dark chocolate specifically made for bakers, chefs and chocolatiers. Those interested in receiving further product information enquire at hello@miafoodie.com.

About Hammer & Tongs

Inspired by a love of traditional South African braai, Hammer & Tongs offers juicy, tender and smoky cuts of meat cooked over wood.

Braai (rhymes with try) is quintessential South African barbecue. Hammer & Tongs only ever cooks with sekelbos (sickle bush) wood imported from Namibia. Sekelbos smoke married with beef, pork, vegetables or fish creates a whole new dining experience and depth of flavour.

South Africans have been braai-ing for thousands of years and over the centuries the flavours have evolved thanks to the diverse culinary influences brought by the many settlers. What has always remained the same is the simplicity of braai and the skill of cooking over woodfires.

The unforgettable flavours experienced at Hammer & Tongs warm the soul. The beer bread, marinades and chutneys are all homemade and inspired by the tastes of the Karoo and Stellenbosch regions of South Africa. Hammer & Tongs source only the highest quality, local, seasonal ingredients. All meat is British free-range and the fish is from sustainable sources.

More at www.hammertongs.co.uk/.

When it comes to drinks that work well with chocolate, rum has to be one of the greatest partners.

Whether it is an aged sipping rum alongside a piece of 100% Cocoa bar or you simply love to add a splash to your favourite bakes, we recommend you experiment this summer ahead of National Rum Day on the 16th August.

To provide a bit of inspiration, we’ve linked up with Happy Skin Kitchen and Guyana’s amazing rum brand El Dorado to create these utterly indulgent, super chocolatey truffles.

The combination of silky coconut milk, rich dark chocolate, gooey dates and aged rum means these truffles are the ultimate chocolate treat. They are also ideal to make in advance as you can store them in the fridge for up to two weeks.

Ingredients:

1/2 cup of full fat coconut milk from a tin

200g of medjool dates – the softer the better

75g of MIA 75% dark chocolate

2 tbsp of maple syrup

2 tbsp of El Dorado Rum – 12 year old

3 tbsp of raw cacao powder

1/2 tsp of vanilla bean paste

For the coating:

1/4 cup of chopped hazelnuts or any other nut of your choice

1/4 cup of raw cacao powder

1/2 cup of cacao nibs

Method