Sunday, November 25, 2012

Chocolate Caliente



I remember the first time I had Mexican hot chocolate. It was at my dear friend Martha's home when she asked me to stir the pot of chocolate that was on her stove. I took the whisk to the pot of creamy delicious dark elixir and as I stirred, I could smell the cinnamon and chocolate dancing together. After taking a sip of what I'd been stirring, I realized right then that I had been missing out on a truly unique cultural experience. Martha also liked to add coffee to her cocoa to make a delicious Mexican Mocha. Over the years, Martha taught me so much about her heritage and the art of Mexican cuisine and I am forever grateful for the time she spent with me, planting the seeds in me to learn more. Now that sugar is not my first go-to option, I have to change things up a bit - or should I say "spice" things up a bit. It's a challenge at times, but thanks to these memories, I have somewhere to start... I'm jus' sayin'!


Because I am now following a low glycemic lifestyle, I am constantly trying to take my favorite recipes and revamp them to work within my dietary framework. I searched the internet for a recipe for chocolate and came across this delightful recipe from "Chocolate Covered Katie". (If you have never seen her blog, I highly recommend it. She has lots of low-glycemic recipes for some favorite and traditional dishes and treats.) I added some flavors to this one to recreate that Mexican-flavored chocolate and because I can't have Stevia, I opted to use agave instead. It made for a softer, more "ganache" texture. When I made a batch using Stevia, however, it had much more of a crisp snap to it.

Low Glycemic Mexican Haute Chocolate Bars
Adapted from: Three-Ingredient Chocolate Bars: Chocolate Covered Katie

In a bowl combine the following:

  • 1/2 cup plus 1 tablespoon cocoa powder
  • 4 tablespoons unrefined coconut oil (melted)
  • 1/4 cup agave syrup
  • 1 pinch of chipotle powder (depending on taste you can add more)
  • 1/2 teaspoon of cinnamon





Pour into molds. I used a recycled plastic apricot container I got from Costco for the Stevia chocolate. For the agave, I used some vintage tart molds I sprayed with cooking spray. You could use any plastic candy molds.



Chocolate Drops made with Stevia




When I melted it to make my Mexican Haute Chocolate, I used 4 oz of the agave chocolate bar and 6 oz of Coconut Almond Milk. I brought it to a simmer and whisked it vigorously. I then poured them into mugs to serve.

11 comments:

  1. OMG, I totally want a mug of that right now! I grew up drinking Mexican hot chocolate (ok, and nibbling on the disks), and I ALWAYS loved the smell with the cinnamon. What a great idea to make your own, healthier treats, and I bet these are just as good to eat as they are to drink!

    ReplyDelete
    Replies
    1. I'm a huge fan of the Abuelita Chocolate too. I'm so glad that I can still have this treat now on my low glycemic lifestyle. (Yes they do taste good I'll bring you some next time we get together)

      Delete
  2. You had me at "Chocolate":) Thank you for posting this. I really miss drinking hot chocolate and I've been searching for a dairy free recipe. Hope you had a wonderful Thanksgiving.

    ReplyDelete
    Replies
    1. Hey Steph, I'm so glad you can use this recipe. Seriously check out chocolate covered Katie, I'm in love with her site. Had an extremely quiet Thanksgiving this year.Just the kids with us. It was so relaxing. How was yours?

      Delete
  3. Replies
    1. Your Welcome-Thanks for stopping by Logan.

      Delete
  4. The bars look terrific! I'm so glad you're able to find adaptations to still enjoy treats and stay low glycemic. Life would be pretty dull without dessert! I hope you and your family had a wonderful Thanksgiving. Miss you and hope we get to catch up again soon!

    ReplyDelete
    Replies
    1. It was so great catching up with you Shelly (Why do we wait so long in between?) The low glycemic is slowly making it's way as a permanent lifestyle. You are correct Life would be dull without dessert. :)

      Delete
  5. This comment has been removed by the author.

    ReplyDelete
  6. Thank you so much for setting a healthy example for us to follow--showing how we can have our 'cake', or chocolate in this case (!!!) and eat it too. You are an inspiration!

    ReplyDelete
    Replies
    1. Maggie, It was hard and I still have daily struggles, but I'm so blessed with great supporters that it makes it very doable. Glad you are counted amongst the top in that category. :)

      Delete