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Aunt Kaia’s Kakaw

A recipe by Spontaneous Deuce (Hannah & Shane)

The association between fish and cacao is notable from Ancient Maya and can be traced through mythology and iconographic representations. The term “Kakaw” (cacao) originated as a Mayan hieroglyph, and literally means “two fish fins” alluding to the metaphorical cycle of life, death and rebirth, and the actual processes involved in the refinement of cacao – the burning, grinding and pouring of the beans – in essence, the pleasures of chocolate!

Spontaneous Deuce referenced Aunt Kaia in their dessert to emphasize the domestic characteristics of Storvågan. “Aunt Kaia”, Carolyn Frederikke Lorch, was the Landlady of southern Storvågan; she managed a café and trades concerning the nearby pier, forge and bakery. Aunt Kaia’s Kaffehus, located behind the White Manor House, was firstly considered a brewery, however with a booming economy in overseas importation from 1860 onwards, many preferred to drink coffee rather than beer! The following recipe makes 20 truffles and promises to deliver a chocolaty, stockfish surprise!


• 150g dark chocolate (70% cocoa solids)
• 150g double/full fat cream
• 25g unsalted butter
• 50g rehydrated stockfish, finely minced
• 100g dark chocolate (60-70% cocoa solids) for coating

• Food processor
• Small saucepan
• Small ceramic dish/bowl
• Large mixing bowl
• Cocktail sticks (20 pcs: 1 per truffle)
• Polystyrene board (cut to fit inside fridge)
• Fridge


1. Using a food processor, pulse the stockfish until the meat is finely minced and resembles a fibrous texture.
2. To make the ganache filling, place the stockfish, cream and butter in a saucepan on a low heat. Gently bring the mixture to a simmer but take care not to boil as this will spoil the cream.
3. Once the mixture simmers, take off the heat. Break up 150g dark chocolate into a mixing bowl.
4. Pour the cream and stockfish mixture into the mixing bowl, submerging the broken pieces of chocolate; the residual heat from the cream and fish should begin to melt the chocolate. Stir well until all ingredients are incorporated.
5. If preferred, season the chocolate mix with a pinch of salt – this will help emphasize the subtle qualities of the flavour combination!
6. Transfer mixture into a suitable container and set aside to cool; once cooled, place the mixture in the fridge for at least 4 hours. Once the mixture sets and is firm to the touch, proceed to shape the truffles.
7. Extract small lumps of ganache by scraping the surface of the mixture with a teaspoon, form the lumps into balls by rolling gently between your palms. Once formed, set the balls on a plate and return to a fridge to allow the mixture to stiffen for at least 1 hour.
8. To coat the truffles, fill a saucepan with boiling water and place on a low heat. Break 100g of chocolate into a ceramic bowl and place on top of the saucepan, take care that the water level in the pan does not touch the bottom of the ceramic bowl – the aim is to melt the chocolate at a slow, steady pace; introducing too much heat too quickly, or splashing water in the bowl, will cause the chocolate to seize.
9. Heating the chocolate gradually, and maintaining a low, consistent temperature will temper the chocolate; this will coat with truffle in an even, smooth sheen that snaps when bitten, providing the perfect truffle texture!

10.Once the mixture is tempered, take it off the heat and proceed to coat your truffles; take your pre-shaped ganache balls and stick each one with a cocktail stick. Holding the truffle by the cocktail stick end, dip it into the tempered chocolate until submerged. Quickly shake off the excess and secure the dipped truffle upright by sticking the cocktail stick into the polystyrene board. Repeat this process for each truffle.
11.If your tempered chocolate begins to solidify, simply place the bowl in a hot water bath by refilling a saucepan with boiling water. This will generate enough heat to melt your chocolate to the desired consistency. Repeat this process as needed.
12.Once all the truffles are coated with tempered chocolate and secured on the polystyrene board, place them inside the fridge for a further 1-2 hours to solidify. Once set, simply twist each cocktail stick and pull to
remove. For an optional finishing touch, sieve a dusting of cocoa powder over the surface of the truffles to serve.

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