I was wondering if anyone has made choc truffles with just cacao and cacao butter and a sweetner – no nuts etc. I have some nut/dried fruit versions but I want to experiment with cacao, cacao butter, agave and some flavorings for the hols. Trouble is I am not sure of the proportions and ratios, agave to cacao powder etc or of any quirks in preparation, special techniques to use and so on.
Has anyone tasted Ulimana truffles? This is the sort of texture I want to replicate. Does anyone have their own recipe they are willing to share or ideas, resources etc for raw truffle making?