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A positive, fun post

Some of you ljers from way back may recall my hunt for a Mayan hot cocoa recipe. Then found an Aztec one that was perfect.

For Christmas, my brother-in-law gave us authentic Mexican chocolate with similar spunk, the key ingredient being chili peppers/chili powder.

It was an awesome experience eating that devine chocolate bar.

So I've been on the hunt for such chocolate bars locally.

Our favorite gourmet shop, Martha's Vineyard, has a plethora of these chocolate bars. Different brands, different variations on the theme.

Heaven really.

For those of you who haven't tried this combination, experiment. You may find you love it, too.

Just add a hint on chili powder to your homemade hot cocoa.

Comments

( 3 comments — Leave a comment )
sckot
Mar. 5th, 2006 03:15 pm (UTC)
Yes! I LOVE Mexican drinking chocolaté with a bit of cayenne, and now whenever I make anything with chocolate central (brownies, especially), I add some. Or ginger, for that matter.

I also like to add heat when I put cream cheese on bagels, though I usually use sriracha because it spreads well. (And I did this for breakfast less than ten minutes ago.)
lost_tumbleweed
Mar. 5th, 2006 06:44 pm (UTC)
oh yeah, sriracha!

i've had a few asian housemates over the years who introduced me to this extremely hot "sauce."

that'll wake you up in the morning!

(now do you put the cayenne and the ginger in the chocolate at the same time? just trying to figure out how this combo would taste. maybe should experiment.
sckot
Mar. 6th, 2006 12:36 am (UTC)
Nope, I usually put cayenne in with either drinking chocolaté or chocolate baked goods like brownies or cakes (in with the frosting, if frosted). When it comes to actual chunks of solid chocolate, my favorite is dark chocolate with candied ginger. Candied ginger is supposed to be pretty easy to make (just simmering ginger in sugar syrup and then dusting with more sugar, and letting it cool, more or less), but for some reason I've never gotten around to trying it. Once I've gotten the hang of it, I definately want to take some and dip them in chocolate. (Candied ginger is also good for making a lazy ginger tea.)

Alongside sriracha, "sambal oelek" (which is more the consistency of salsa, and seems to be pestle-ground chilis (Thai bird chilis?) and garlic in its juices, or some kind of brine) is also wonderful, though I use sriracha more because it has the consistency of ketchup.

Also: You might enjoy Tigers and Strawberries (a fantastic cooking blog I found recently).
( 3 comments — Leave a comment )

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