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

Materials needed:
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)

Tools required:
Oven
Microwave
Nut cracker
measuring cup
Cast Iron skillet
baking tray
Parchment paper

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

Place 1 cup of chocolate in a microwave safe bowl. Microwave for 30 seconds. Remove and stir, and repeat this process until it's completely melted. Set aside.

Heat the heavy cream and butter in a microwave, until the butter is melted. pour the mixture over the melted chocolate mixture, let stand for 2 minutes, add the ground bay nuts, and powdered sugar. Using a wooden spatula, stir gently until all chocolate mixture is smooth and creamy. Gently stir in the Kahlua . Refrigerate overnight.

Step 5: Role the Truffle Balls

Remove the truffle mix from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Place truffles 1 at time into the bowls with your desired coating, I suggest cocoa powder, chopped nuts or coconut . Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. refrigerate overnight. A word of caution, please try a small amount of truffle to start to make sure the taste and effect agrees with you.