Well, I got crafty in the kitchen today! Introducing Hodl Gianduia Truffles. A bit more involved than most things I make, but pretty darn incredible if I do say so myself... This starts with caramelizing pecans and cacao nibs in organic maple sugar and panela (from @npub1jx70...2c49) - done slow, then left to rest overnight so the texture and flavor can settle. Dates are blended separately into a soft base with a bit of #hodlbutter The key part is temperature. Each component is cooled before it ever touches the tempured chocolate. The goal is to protect the temper - to keep the crystalline structure intact so the final result holds its shape and doesn’t melt in your hands. It's more tricky than it sounds. Once everything is ready, it’s mixed into the tempered 70% stone-ground dark chocolate. The mixture is broken apart slightly to give more surface area, then folded together by hand until it comes together. Scooped, rolled, and finished in a coating of crushed caramelized pecans, maple sugar, and panela. The end result is something thats a bit chewy, rich, and layered. Chocolate-forward, with a subtle crunch and a natural sweetness that doesn’t overpower. Not the fastest thing to make at all. Multi-layered to be sure, but these are the bomb! 3 jars available in the shop, comes with 9 truffles in each! (~25g per)

Hodl Gianduia Truffles | Oshi

Handcrafted with caramelized pecans, maple sugar, and panela from Colombia, blended with dates, cacao nibs from Bitcoin Beans (on Nostr) and our si...