My 1st attempt at Mexican Chocolate Bark
Posted 18 December 2011 - 12:20 AM
Here is what I ended up with:
Mexican Chocolate Bark (Bonnie's Version)
12 oz. dark chocolate chips
1/2 cup roasted, salted pistachios
1/4 cup roasted, salted pepitos
1 tspn of instant coffee granules
1 Tbsp cinnamon
1 tspn + of dried ground chile peppers, hot
1 tspn of dried ground chile peppers, mild
Melted the chips in a double boiler, stirred everything else in, spread onto a wax paper covered baking sheet, and placed in freezer until set. Then, just broke apart like a peanut brittle. Stored in refrigerator.
I made two batches. One came out hotter than the other, even though I did everything the same. Go figure. Both were pretty tasty, and a bit addictive. Probably a good thing it got packaged up, or I would have eaten way too much! Curious to see what the family thinks about chocolate with a kick
Posted 18 December 2011 - 01:43 AM
Posted 18 December 2011 - 02:07 AM
I was afraid if I called it Chile Chocolate Bark it would scare off some of the more spice-phobic family members. By calling it Mexican Chocolate Bark, it hints at whats in it, but doesn't spell it out. I want them to at least try a bite of it.
Posted 30 December 2011 - 07:16 PM
Couldn't really tell if they liked it, or just found it intriguing ...
Posted 30 December 2011 - 08:18 PM
Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER
Posted 31 December 2011 - 11:19 AM
Hmmm ... wonder how it would go over at a church potluck?
Posted 31 December 2011 - 01:55 PM
Posted 31 December 2011 - 02:18 PM
There are three easy ways of losing money - racing is the quickest, women the most pleasant, and farming the most certain. - Lord Amhearst
Posted 05 January 2012 - 06:38 PM
I may wait until Valentine's to make another batch of the chocolate bark. I tried a thumbprint cookie a while back that used Habanero Gold Jelly, but it was really more of a cheese biscuit, which I didn't really think went with the jelly. For my next pepper enhanced dessert, I'm going to use a regular thumbprint jam cookie recipe that uses more of a butter cookie dough.
Posted 06 April 2014 - 04:00 PM
Posted 09 April 2014 - 05:23 PM
Sounds pretty good. Try pulverizing espresso beans instead of instant coffee. Mexican chocolate, as a name though, is misleading, since it is a type of chocolate from Mexico.
Dude, check out the "Mayan Mocha" from Peets coffee if you have a location near you. It's pretty good, nice mexican hot chocolate flavored mocha with dried red pepper powder. (wish it was more peppery though.) You catch the pepper more once it's going down though.
Come to think of it, sounds like something one could make on their own lol.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users