I really enjoyed my first cooking class with this restaurant’s Michelin-star chef, so decided to have a second go ’round to learn even more! With a master chocolatier making dessert on one side of the large kitchen, we were busy prepping the food for the day’s delicious lunch, as follows:
A starter of omelette avec de la poutine (tiny fish-a regional specialty), a main course of veal with des legumes, and of course, chocolate for dessert. Champagne as an apero and wines during lunch, bien sûr! The restaurant holds the cooking classes (conducted in French) on Saturday mornings for a limited-size group – reserve early.
15 large medjool dates, pitted
100 g dried shredded coconut, unsweetened
100 g raw almonds or nuts of choice
2 tbsp extra virgin coconut oil, room temperature
4 tbsp cacao powder
1 tbsp water
1 tsp ground cinnamon
Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes. Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolledoats. Place in the fridge for 20 minutes before serving.
If you do not have a strong food processor or blender, just place your pitted dates on a plate and mash with a fork until they are sticky and smooth as caramel. Then add the rest of the ingredients and knead by hand until well combined. Place in the fridge and follow the steps above.