Xocolatl Recipe Now
2 Disks of Ibarra Chocolate
½ cup of food-grade Cocoa butter
¼cup of honey (or to taste)
1-6 Serrano peppers (halved and seeds removed while wearing gloves)
¼ tbsp annatto (for color)
¼ tsp cloves
¼ cup of cornmealYou will need a Blender and TWO 2 quart pitchers
In a dry skillet on medium-high heat, toast the cornmeal until it is a pleasant brown, then soak in 1 cup of water overnight.
In a blender, grind the soaked corn for a full minute to make a loose, smooth paste. Strain, then grind the remaining corn in the blender with an additional ½ cup of water. Strain. Discard the corn mush.
Bring 2 cups of water to boil, then add the peppers. Allow boiling until only one cup remains. Remove the peppers, and set the liquid aside.
In a large saucepan, add the broken-up the disks of chocolate, the Cocoa Butter, and one cup of water on medium-high heat. Whisk continuously until the chocolate mixture has melted.
Slowly add in the corn mixture, which will act as an emulsifier.
When the corn and chocolate are combined, add the cloves, honey, and annatto.
Slowly add in small dribbles of the pepper-liquid, tasting the chocolate every few dribbles to test pepper heat.
Simmer entire mixture for 10 minutes, whisking constantly.
Take entire mixture into one of the pitchers and pass from one pitcher to the next to cool and create froth. Serve cold.