Spiced Churros with Chocolate Dipping Sauce
Dairy Free Cocoa Sauce, Cinnamon, Fennel, Star Anise
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Cooking tools:
- Kitchen scale
- Deep-fry thermometer
- Piping bag
- Silicone baking mat
- Sifter
- Blender
- Spider strainer
- Saucepan
- Pot
- Stove
- Mixing bowl
- Baking sheet
- Parchment paper
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 125ml Coconut Cream
- 1 Teaspoon Turmeric
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Vanilla Extract
- 10ml Agave Syrup
- 15g Terra Rossa Cocoa Powder
- 10g Crimson Red Cocoa Powder
- 250ml Water
- 25ml Deodorised Coconut Oil (sunflower oil can also be used)
- 1 Fennel Seed (cracked)
- 1 Cinnamon Stick
- 1 Star Anise
- 32g Sugar (caster)
- 2g Salt (1/2 teaspoon)
- 127g Flour (sifted)
- True Gold: Sweet caramel, nutty notes
- True Dark: Cocoa and fruity notes to compliment the spices
- Terra Rossa: Bitter chocolatey notes that combine well with the spiced sauce
- Rich Terracotta: Chocolatey and nutty notes that will pair well with the spices
- Crimson Red: Great milky, chocolatey flavour with a slight red tint.
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