Agricultora


Mexican Chocolate Bars
March 7, 2009, 8:19 pm
Filed under: Family, Food

Yesterday, I spent a good part of the day making something I’d been collecting ingredients for for quite some time: Mexican Chocolate Bars.  My stepmom Sarah, who also doesn’t eat gluten, emailed me the recipe after Matt and I had been in Flagstaff visiting them for Christmas and talked food for a while (as usual).  I don’t know where she got it.  I might make a couple of minor adjustments next time, but really I’d say it was an unqualified success.  Here it is:

Mexican Chocolate Bars

1 lb. Mexican chocolate (such as Ibarra)…………..
1 c. butter (2 sticks)

In heavy saucepan, cook over low heat, stirring occasionally, until melted. Set aside to cool.

1/4 c. strong brewed coffee………………………….

Make coffee and set aside to cool.

1 c. whole almonds……………………………………
2 T. brown sugar
2 T. rice flower

Process in Cuisinart until very finely ground, 1-2 min.

6 egg yolks…………………………………………….
1 t. Mexican vanilla (such as Molina)
1/4 t. almond extract
1/4 t. salt
1/2 t. chipotle chili powder
1/2 t. ground cinnamon

Combine all ingredients in large bowl and mix thoroughly. Add coffee, then almond mixture, and then chocolate mixture. Blend well after each addition.

6 egg whites…………………………………………..
1/4 c. brown sugar

In another large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks, 1-2 min. Then fold into chocolate mixture.

Lightly butter a 10×14 cake pan. Pour chocolate mixture into pan and bake at 325° for 50-55 min. until set. Cool completely, at least 1 hr.

1 c. whipping cream………………………………….
1/4 c. powdered sugar
1/2 t. cinnamon

Combine cream, sugar, and cinnamon in chilled bowl, and beat until soft peaks form.

Cut bars into individual servings. Spoon whipped cream over each. (Another option is to skip the whipped cream and just dust the top with powdered sugar and a sprinkle of chipotle chili powder.)

sliced almonds………………………………………..
chipotle chili powder
whole strawberries, optional

Sprinkle sliced almonds on top and dust with chili powder. If desired, add a few whole strawberries to each serving plate. Serves 12 to 20.

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