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Valrhona Bliss Balls

Valrhona Bliss Balls

© Recipe courtesy of Julie Le Clerc


Makes approx. 20

150 g Valrhona dark chocolate
1 ½ cups Kernelz walnut pieces  or Hazelz hazelnuts, as preferred
½ cup currants
2 Tbsp Valrhona grué de cacao
2 Tbsp J.Friend & Co. honey  or Lebanon Gardens date molasses
1/3 cup Valrhona cocoa powder , to coat 

Place the chocolate and nuts in the bowl of a food processor and process to coarsely chop. Add the raisins, grué de cacao and process to combine – the mixture should be crumbly. Add the honey to the ground mixture and process until the mixture clumps together and is a thick, textured paste.

Shape the mixture into walnut-sized balls and place on a small tray. Chill for 1 hour or until firm. Roll the bliss balls in cocoa powder, to coat. Will last well for 7-10 days if stored in an airtight container in the fridge.


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