gula melaka & cinnamon truffles

smoky coconut palm sugar

gula melaka is a malaysian palm sugar with an incredible smoky brown sugar flavour

traditionally used in treats like cendol, ondeh ondeh, and sago pudding, it’s paired here with cinnamon to emphasise the smokey tree flavour

the smell of these truffles brings to mind images of the spice isles and the silk road trade

makes eight truffles

ingredients

60g dark chocolate (70% cocoa), chopped

10g gula melaka, shaved

0.25 tsp ground cinnamon

20g boiling water

cocoa powder, to coat

method

add the chopped chocolate (60g), gula melaka (10g), cinnamon (0.25 tsp) and boiling water (20g) to a bowl

warm gently over a double boiler, whisking frequently, until the chocolate has completely melted and the mixture is smooth

line a small container with baking paper

pour in the melted truffle mixture and smooth

transfer to the fridge to cool (at least one hour)

once the mixture has set, cut the block into even eighths

press each truffle into a round(ish) shape and toss in cocoa powder to coat

store in the fridge for up to two days (if they last that long!)