Ripe ʻUlu & Hawaiian Chocolate Piele

Directions

1. Preheat oven to 375°F

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1. Break chocolate bar into small pieces (1⁄2-1”). Place in microwave-safe bowl. Add sweetened condensed milk and microwave approx. 1 min. on high.

2. Stir to combine, heat another 10 seconds if needed to melt all pieces. Let cool to touch. Using two teaspoons, scoop about 2 1⁄2 Tbsp. to the center of each piece of plastic wrap.

3. Pull edges up and twist into a ball shape and place in ice water to solidify. It will take approx. 20 min. to solidify, so it may be helpful to do this step ahead of time.

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1. Place butter in a cold sauté pan and heat to med-high. Gently but constantly stir butter until solids begin to change from a yellow color to a light brown, approx. 2 min.

2. You will notice a distinct fragrance change and butter may start to foam. Be sure not to burn.

3. Remove from heat as soon as color is achieved. Let cool while you begin the batter.

4. Mix ʻulu with coconut cream and mash with fork until smooth, (will be consistency of peanut butter or quick bread batter).

5. Combine all liquid from coconut milk into ʻulu, then carefully add browned butter, vanilla, and salt

6. mix well.

7. Lightly grease cupcake pan with coconut oil (or use liners). Fill each about 2⁄3. Unwrap and add ganache into the center of each, then top off.

8. Bake for 30 min. Batter will brown slightly, but consistency will be similar to a bread pudding. Lightly brush tops with butter or coconut oil and add alight sprinkle of the sea salt and sugar mixture.

9. Cool for 5 minutes and release edges of cake, then carefully remove with a spatula or fork. Enjoy!