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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Food-grade cocoa butter for chocolate work and coating
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Food-grade cocoa butter for chocolate work and coating
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Combine dates and water in a small saucepan and place over medium heat. Bring to a simmer and cook, stirring often, for 15-20 minutes, until very soft and falling apart. Drain, reserving the liquid, and place into a blender with honey, oil and salt. Puree until very very smooth (you are looking for a paste consistency). Mix together ground flax and cocoa in a small dish and add to the blender. Blend until the mixture is smooth and all one "paste" - add 1-2 tbsp of the saved date water if necessary, but you need to be able to form the mixture into balls. Place sesame seeds in a shallow bowl or plate and roll small balls of the paste in them to coat. Place balls on a plate and chill 1-2 hours before enjoying. Store, covered, in the fridge, or freeze up to 1 month.