1 litre of water

100 g cocoa paste (cocoa powder with paste-like texture that comes from cocoa butter)

8 g achiote* (or ground nutmeg)

¼ vanilla pod

10 g whole peppercorns

4 g chili (or less if you prefer)

*For those not familiar with achiote (its Latin name is Bixa orellana), it comes from the Amazon where it is used as a dye. It is also used in cosmetics (to protect skin from the sun) as well as in the kitchen as a colouring agent and spice. As a medication, it can reduce fever and hepatitis (inflammation of the liver). Only the seeds are edible and their pleasantly sweet and fruity aroma with slightly bitter taste recall nutmeg. Which is why if you can’t find achiote seeds, you may substitute nutmeg.

Remember that this type of chocolate is very different from the traditional chocolate as we know it today. This mixture does not contain sugar, but, of course, you can add it for a smoother flavor.  We recommend using cane sugar.

Instructions:

1) In a separate bowl, mix the cocoa paste with the water. Transfer the mixture to a saucepan, cover and cook over low heat for about 10 minutes.

2) Add the vanilla pod, achiote or nutmeg, peppercorns and chili to the pan and let simmer for about 15 minutes, stirring occasionally.

3) Remove the chocolate from the heat and whisk. You can whisk the chocolate by pouring it from one container to another several times two (e.g. a carafe and a pan) or with a hand whisk. 

4) Whisk until the mixture forms a nice foam, then pour the chocolate into cups and serve. 

Sit back and savor the bold flavors and the satisfying feeling that you have leapt back in time several centuries. Note that the chili and pepper flavours may be too strong for little ones. Adjust spices as needed before serving. 

Enjoy!

The post Recipe for the real xokoatl chocolate appeared first on Choco-Story.

Ingredients for 8 people

• 200 g (72% chocolate)
• 200 g butter (for an even more delicious cake, you can use semi-salted butter)
• 100g caster sugar
• 5 eggs
• 1 spoon of flour

Optional: For frosting:

• 150 g dark chocolate
• 75 g butter

Preparation

1. Preheat the oven to 180 ° C. Melt the chocolate in a double boiler with the butter.
2. Add the sugar, the whole eggs one by one, mixing well between two. Add the flour.
3. Pour the preparation into a small silicone mould about 20 cm in diameter. Of course, you can use individual moulds. Before You will have taken care to line the bottom with parchment paper and butter the walls well because this cake cooks very little and its release is delicate.
4. Cook for exactly 20 minutes.
5. If you want to make a frosting. While it is cooking, prepare it by melting the chocolate and butter.
6. When the cake is cooked, unmould it immediately and pour the frosting in the middle of the cake, which is still hot.
7. With a spatula, gently pour the chocolate on the sides.
8. Let it cool at least overnight but not in the refrigerator.

Enjoy your meal

The post Recipe of the month: chocolate orgasm appeared first on Choco-Story.

Serves 2

Ingredients:

–           40 cl milk

–           170 g dark chocolate

–           80 g milk chocolate

–           1 teaspoon vanilla extract (or vanilla sugar)

–           Whipped cream

–           A pinch of cinnamon (optional)

–           1 tablespoon white sugar (optional)

Preparation:

–           Pour half of the milk and the chocolate pieces in a small saucepan.

–           Heat the chocolate over medium low heat until it is melted. Don’t forget to keep stirring.

–           Add the rest of the milk, the vanilla, and a little whipped cream.

–           If desired, add cinnamon or a little white sugar.

–           Increase the heat and stir vigorously to obtain a homogeneous mixture. Be careful not to boil the milk.

–           When all the ingredients are well mixed, pour your chocolate into a cup and garnish with whipped cream and chocolate flakes/shavings.

–           Serve hot and enjoy!

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