What is sweet, and what is salty? This simple question can yield a wide variety of answers depending upon whom you ask. How you perceive sweet, sour, bitter, or salty depends upon both your genetics and other factors you have been exposed to. There are talented individuals that educate their palates to distinguish between numerous subtle tastes beyond just those for primary tastes we tend to use to describe what we eat. Can you imagine taking a bite of a risotto for example and being able to list each ingredient precisely simply through taste? Regardless of how intricate you can describe your taste sensations, it is something you’ve developed over the years. A child who has never tasted a lemon for example, may think that an orange tastes sour. Once that children awaken and expand their palates, they can better classify different food tastes.
So, why are we discussing taste palate ranges you may wonder? Today we are sharing a recipe for bonbons. Bonbons, a word of French origin, is defined by Webster’s dictionary as a candy with chocolate or fondant coating and fondant center that sometimes contains fruits and nuts. The expectation when you bite into a bonbon is one of sweetness. However, for a more educated palate, the desired experience just may include a nutty taste combined with some slight bitterness of cacao and a sweet undertone that gives your tongue an exuberant panoply of flavors. That experience sounds much more satisfying than simply splurging through a barrage of sugar. Therefore, our recipe will highlight the coconut, cacao and almonds versus the sugar. We suggest you re-define your senses s bit prior to indulging in this treat, perhaps by drinking a glass of water and/or eating a saltine cracker, just as professional taste testers often do as part of their preparational rituals. This will allow you to clear your mind from prior expectations and allow your brain to create new connections as you taste each flavor separately and then in symphony as they are so well combined in this bonbon.
Through practicing this sequence often, you will be slowly educating your taste palate to require less sugar to define something as “sweet.” If you haven’t deciphered the health benefits yet for this practice, here is it in plain words: You will eat less refined sugar and still enjoy what you eat!
Our recipe for Coconut Almond Bonbons uses maple syrup as a sweetener, but only 3 tablespoons. This moderation is what gives the other ingredients a chance to shine through individually. It is also a vegan and gluten-free recipe. You can easily substitute the Once Again Almond Butter with cashew, peanut butter, sunflower seed butter or even tahini, if you would like to experiment. Each one will give you a completely different bonbon. For a party or event, consider making a few with each different nut or seed butter and then using different sprinkled toppings to decorate them. When you make these, please share a picture your creations with us on social media and tag us @onceagainnutbutter. We love sharing your results with our community.
Coconut Almond Bonbons
¼ cup of Once Again Almond Butter
¼ cup of coconut flour
3 tablespoons of coconut oil
3 tablespoons of maple syrup
2 tablespoons of cacao powder
Mix Once Again Almond Butter and coconut flour, place it in molds, or roll it into small balls. Now mix coconut oil, syrup and cacao powder. Dip each one into chocolate mix, or pour mixture in molds. Place bonbons in the freezer for 45 minutes, allowing them to set. Remove bonbons from the freezer for 5 minutes before enjoying them. Store them in the freezer in an airtight container for up to one week.