I’ve spent the last few years visiting a beautiful cacao farm in Costa Rica where a dear friend of mine makes a drink popular in Mexico. It is 100% pure cacao mixed with water, cornmeal and chili powder.
I am a huge wimp and can’t handle her heat levels and a vast majority of people don’t like 100% pure cacao. So, I am putting my own spin on this in a bar form.
I smoked some beautiful Colombian beans from Cacao Macondo in Quindio, Colombia over some cacao shells, shelled each bean by hand and then mixed them with 10% sugar, Kashmiri chili and some freeze dried corn for crunch.
While people that like heat may not think it’s spicy, there is a slow burn that comes at the end, but is tempered nicely by the sweetness of the corn. I’m quite surprised how at 90% it is just as sweet to me as a 70%.
You be the judge.
Ingredients: Single estate Cacao Macondo, Quindio, Colombian cacao, organic Peruvian cacao butter, fair trade organic cane sugar, Kashmiri chili powder and freeze dried corn.
I’ve spent the last few years visiting a beautiful cacao farm in Costa Rica where a dear friend of mine makes a drink popular in Mexico. It is 100% pure cacao mixed with water, cornmeal and chili powder.
I am a huge wimp and can’t handle her heat levels and a vast majority of people don’t like 100% pure cacao. So, I am putting my own spin on this in a bar form.
I smoked some beautiful Colombian beans from Cacao Macondo in Quindio, Colombia over some cacao shells, shelled each bean by hand and then mixed them with 10% sugar, Kashmiri chili and some freeze dried corn for crunch.
While people that like heat may not think it’s spicy, there is a slow burn that comes at the end, but is tempered nicely by the sweetness of the corn. I’m quite surprised how at 90% it is just as sweet to me as a 70%.
You be the judge.
Ingredients: Single estate Cacao Macondo, Quindio, Colombian cacao, organic Peruvian cacao butter, fair trade organic cane sugar, Kashmiri chili powder and freeze dried corn.
