Araksbollar by Alaine Handa
Updated: Oct 5, 2022
I met Alaine Handa (virtually) when I 1st posted a chokladbollar story on my Instagram. I can tell the passion she has for chokladbollar in our conversations. I am about halfway thru' her cookbook and I have already fallen in love with chokladbollar.
My palate told me that I have 3 favorites and this is just that tiny notch higher than her aunt's version. I love the dark intensity of flavors exploding in my mouth. It even left a lingering aftertaste which keeps pulling me back for more. On a side note, I have changed some of the ingredients to my own preference.
For the full detailed measurements, you will be doing yourself a favor by getting a copy of her cookbook. You can order her cookbook via her website. Exclusively, you can DM her on Instagram to get an autographed cookbook!
I know that I am imitating...
Cookbooks are probably the only books I read. Her cookbook not only showcases chokladbollar recipes but also takes you on a journey into Swedish culture. I also learn about "fika" in her cookbook. In closing, I hope you will get her cookbook and give Swedish culture and chokladbollar a try.
(Make 14 Chocolate Balls)
Rolled Oats, 300g
High Quality Cocoa Powder Preferably Valrhona or Callebaut, 100g
Demerara Sugar, 100g
Ground Cinnamon, 5g
Sea Salt, Pinch
Pure Vanilla Paste, 1 TSP
Dark Chocolate 70% Preferably Valrhona or Callebaut, 30g
Spiced Rum / Dark Rum, 45g
Unsalted Butter Melted, 25g
Icing Sugar, For Dusting
Add oats, cocoa powder, sugar, cinnamon, salt and vanilla into a large mixing bowl.
Mix until well combined.
Melt chocolate on the double boiler.
Once the chocolate has melted, remove from heat and add in the rum.
Mix until fully incorporated.
Fold the oats mixture into the melted chocolate mixture, followed by the melted butter.
Mix until everything is well combined.
It should resemble wet sand consistency.
If it is too dry, you can add some extra virgin olive oil or more melted butter.
I went anal and weighed + divide them into 14 equal balls.
Roll and pack each ball tightly.
It is best to shape and roll with greased hands. The balls will adhere better.
It is okay if they are not perfectly round balls.
Chill in the fridge for at least 4 hrs, or best overnight.
When about to serve, roll the chocolate balls with some icing sugar.
Trying to be artsy...
Flavor bomb! Thank you Alaine!