Tofu chocolates

Seriously - chocolates made with tofu! Inspired by a clip from the highly-recommendable show Mind of a Chef, it turns out that if you blend chocolate with silken tofu it sets into a lovely spreadable ganache sort of texture. Even better - if you dust it with sugar and hit it with a blowtorch, you get a take on creme brulee that becomes next level served with raspberries and lemon zest.

We're not doing that here, even though I may put that on a menu someday. Instead I took the chocolate/tofu technique and added some agar agar to set it into a firmer gel that could be rolled and served as little off-menu mignardises at the end of the meal. Had I not done a cocktail pairing with this menu, this would be an excellent finger food to serve with tea at the end of the meal. Dusting with cocoa powder is up to you - I like the bitter contrast quite a lot but it's not everyone's favorite.

2018 06 09+18.30.17

Click for larger image


Makes 20-30 pieces

265g silken tofu, patted dry on paper towels and cubed

10g brown sugar

1g vanilla extract

165g Guittard 64% chocolate

1.7g agar agar

To serve:

Cocoa powder (optional)


  • Up to 24h in advance: Combine the silken tofu, brown sugar, vanilla extract, salt and agar in a container. Melt the chocolate in a double boiler. Blend into the tofu mixture. Transfer to a vacuum bag without sealing and boil in the bag for 2m to hydrate the agar. Transfer to tray or mold and spread evenly. Wrap in plastic wrap and chill thoroughly to set. Cut into cubes or roll into spheres as desired. Chill until needed.
  • To serve: Optionally roll the chocolates in cocoa powder.

Want to be emailed when new posts are published? Just recipes, nothing else.

« Back to recipes