chocolate with 85% cocoa content, chopped coarsely
chipotle chili powder
unrefined sea salt
full-fat coconut milk
cocoa powder, for dredging truffles
zest of 1 orange
- Toss chopped chocolate into a mixing bowl with the zest of one orange, cinnamon, chipotle chili powder, the contents of one vanilla bean, and a dash unrefined sea salt.
- Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame.
- Pour coconut milk and oil over the chopped chocolate and seasonings then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the mixture, or ganache, becomes thick, uniform and glossy.
- Transfer the mixture to a plate lined with parchment paper, molding into a log as best you can, and allow it to harden in the refrigerator for eight to twelve hours, or overnight.
- After the Mayan chocolate has hardened in the refrigerator for eight to twelve hours, remove it, unmold it from the parchment paper and carve it into irregular bite-sized chunks.
- Toss the chunks with cocoa powder and serve.
Unless you live in a very hot climate, these truffles should keep at room temperature indefinitely.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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