Recipes

Traditional Mayan Drinking Cacao

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Ingredients

  • 2/3 ounce of cacao paste
  • 1 ounce of unrefined cane sugar or honey, to taste
  • 3/4 cup of whole milk
  • 1/2 cup of water
  • 1 tablespoon of masa harina
  • Pinch of salt
    Hot chillies

Steps

  1. Finely grate the cacao and cane sugar, keeping them separate. 
  2. Whisk together the cane sugar or honey, 1/2 up of milk, water and salt in a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer, whisking often, about 3 minutes. Remove from heat. 
  3. Add the cacao and whisk until melted.
  4. Whisk in the remaining 1/4 cup milk to cool down the drink. 
  5. Add hot chillies to taste

Caramelized Nibs Clusters

Ingredients

  • 1/2 cup of brown sugar
  • 2 tablespoons of water
  • 1/4 cup of butter
  • 1/2 teaspoon of vanilla
  • 1 cup of cacao nibs

Steps

  1. Add the sugar and the water to a sauce pan.
  2. Gently heat and stir until the sugar melts.
  3. Add butter and stir on low heat for 5 minutes. 
  4. Stir in vanilla.
  5. Turn off heat and stir in cacao nibs.
  6. Spoon onto a baking sheet one table spoon clusters. 
  7. Cool and eat!
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Truffle Torte

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Ingredients

  • 15 ounces of cacao paste
  • 7 ounces of butter
  • 5 eggs
  • 2 tablespoons of water
  • 1/2 cup of brown sugar
  • 1 teaspoon of salt

Steps

  1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
  2. Melt the chocolate and butter in a double boiler, stir occasionally. Pour the chocolate mixture into a bowl.
  3. Add the eggs and mix at low speed, until the mixture is completely smooth, 2 to 5 minutes.
  4. Pour the water into a small saucepan, then add the brown sugar and salt. Cook over medium-low heat until the sugar and salt dissolve, swirling the pan to aid in even cooking.
  5. With a mixer at low seed, stream the melted sugar mixture into the chocolate mixture. When all the sugar is incorporated, turn the mixer up to medium-high speed and mix until the batter is smooth and shiny, about 3 minutes. 
  6. Scrape the batter into the springform pan. Bake for 30 to 35 minutes, until the edges look set but the center still looks shiny. 
  7. Cool and eat.

Recipe from French Broad Chocolate