Introduction: Bay Laurel Truffles
I was inspired to make this instructable by a recent tour of the Instructables space at pier 9 in SF, They have a beautiful board room table made from Bay Laurel, I have 10 pounds of Bay Laurel nuts. I have been drying the nuts since last September. The nuts were traditionally gathered by Native Americans in northern California and Oregon roasted and ground then pounded into cake. They have a kick similar to caffeine, my opinion is the kick lasts longer than that of caffeine. They have a very unique flavor. Gather the fruit off the ground in the fall, immediately peel off the outer fruit and discard, dry the nuts for at least a month, prior to using. Bay Laurel (Umbellularia californica) is also known as Oregon Myrtle and Pepperwood.
Step 1: Prepare Your Work Area
1/4 pound dried bay laurel nuts, available online
1 cup candy chocolate
1/4 cup heavy cream
1/2 cube butter
1/2 cup powdered sugar
2 tablespoons Kahlua
Cocoa powder, chopped walnuts, and coconut ( for coating truffles)
Cast Iron skillet
Step 2: Roast the Nuts
If any of the nuts are cracked, discard them.
Roast the nuts in the shell.
Start by putting your oven safe frying pan in the oven
Pre heat the oven to 430 degrees Fahrenheit. Set the timer for 20 minutes.
When the oven reaches 430 drop your nuts into the pan, and start the timer
turn the nuts every 3 minutes.
remove the pan from the oven and allow to cool.
Step 3: Shell and Grind the Nuts
We used a coffee grinder. they still have a few chunks after grinding. If you grind too long it gets oily.
Step 4: Make the Truffle Base
Step 5: Role the Truffle Balls
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