Aztec Chocolate Bark Recipes

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SPICY CHOCOLATE BARK WITH PUMPKIN SEEDS



Spicy Chocolate Bark with Pumpkin Seeds image

Shake up your chocolate bark recipe! This spicy chocolate bark has cinnamon, cayenne, ancho chiles, and toasted pumpkin seeds.

Provided by Garrett McCord

Categories     Candy     Bark     Candy     Chocolate

Time 15m

Yield 8

Number Of Ingredients 5

1/2 cup hulled, unsalted pumpkin seeds
1/4 teaspoon cayenne pepper, plus a dash extra
3/4 teaspoon cinnamon, plus a dash extra
3/4 teaspoon ancho chile powder, plus a dash extra
12 ounces bitter or semi-sweet chocolate

Steps:

  • Toast the pumpkin seeds: Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool.
  • Melt chocolate, stir in spices, pumpkin seeds: Melt the chocolate according to the manufacturer's directions. Once melted add the cinnamon, cayenne pepper, ancho chile powder, and most of the pumpkin seeds saving some to decorate the top with.
  • Spread on lined baking sheet and chill: Spread onto a flat baking pan lined with a Silpat or parchment paper. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste. Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.

AZTEC CHOCOLATE BARK



AZTEC CHOCOLATE BARK image

Categories     Chocolate

Number Of Ingredients 5

1/2 cup of hulled, unsalted pumpkin seeds
1/4 teaspoon of cayenne pepper, plus a dash extra
3/4 teaspoon of cinnamon, plus a dash extra
3/4 teaspoon of ancho chili powder, plus a dash extra
12 oz. of bitter or semi-sweet chocolate

Steps:

  • Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool. Melt the chocolate according to the manufacturer's directions. Once melted add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with. Spread onto a flat baking pan lined with a silpat or wax paper. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste. Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.

CHOCOLATE AZTEC CUPCAKES



Chocolate Aztec Cupcakes image

Xocolatl (Aztec Hot Chocolate) is defined by its signature combination of chocolate, cinnamon and chile pepper. These cupcakes are inspired by that iconic combo.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 12 cupcakes

Number Of Ingredients 21

6 tablespoons unsalted butter, cut into pieces
1/2 cup unsweetened Dutch-processed cocoa
1/3 cup freshly brewed coffee
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ancho chile powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cayenne
1/3 cup sour cream
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
Bittersweet Glaze:
1 tablespoons unsalted butter, cut into small pieces
2 ounces chopped bittersweet chocolate
1 teaspoon honey
Large pinch ancho chile powder
Pinch kosher salt
Whole dried chiles and edible gold dragees, for garnish, optional

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
  • Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
  • Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl. Beat the sour cream with the eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix.
  • Fill each cupcake liner about two-thirds of the way full with batter. Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes.
  • Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
  • For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap. Microwave on high until the butter and most of the chocolate is melted, about 1 minute. Whisk until smooth and let sit to cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze. Garnish with chiles and dragees if desired.

XOCOLATL (AZTEC CHOCOLATE)



Xocolatl (Aztec Chocolate) image

This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.

Provided by Antipex

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 20m

Yield 2

Number Of Ingredients 5

1 ½ cups water
1 green chile pepper, sliced
4 cups water
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract

Steps:

  • Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 23.7 mg, Sugar 1.9 g

AZTEC SOUTH AMERICAN CHOCOLATE AND CHILLI GLAZED PORK STRIPS



Aztec South American Chocolate and Chilli Glazed Pork Strips image

A fabulous combination of heat and sweet makes this chilli and chocolate glazed pork a real winner. And, this Sophie Grigson recipe uses a very cheap cut of pork, so it makes a very economical meal; however, the unusual and exciting flavours would make this a great dinner party dish. Serve with assorted stir-fried vegetables, relishes and sauteed potatoes. The Aztec's were famous for using chocolate in their cooking, both savoury and sweet - and the addition of a good quality chocolate adds a deep and delicious dimension to this humble cut of belly pork.

Provided by French Tart

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

700 g pork belly, cut into 3cm strips
salt & freshly ground black pepper
4 fresh red chilies, deseeded
2 tablespoons clear honey, warmed
50 g 75% cocoa solids chocolate, melted
stir-fried vegetables, to serve

Steps:

  • Set the oven to 200°C/gas 6.
  • Season the pork, lay it on a rack in a roasting pan, and then roast it in the hot oven for 30-35 minutes, until golden brown.
  • Meanwhile, blend the chillies and honey together in a food processor.
  • Add the melted chocolate and process again to mix.
  • Remove the pork from the oven and drain off the fat. Brush the meat generously all over with the chocolate glaze and return to the oven for 10 minutes. Serve on a bed of crisp stir-fried vegetables.

Nutrition Facts : Calories 1029.1, Fat 100.5, SaturatedFat 38.5, Cholesterol 126, Sodium 64, Carbohydrate 16.9, Fiber 3.1, Sugar 11.1, Protein 19.1

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