Aztec Chocolate Bark Recipes

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

Ingredients

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 CHOCOLATE BARK

Aztec Chocolate Bark image

Found this recipe on the net. Haven't tried it yet, but I plan to make it during the holidays. I like the idea of adding a spicy "kick" to the chocolate bark.

Provided by DailyInspiration

Categories Candy

Time 30m

Yield 1 tray

Number Of Ingredients 5

Ingredients

1/2 cup pumpkin seeds, hulled, and unsalted
1/4 teaspoon cayenne pepper
3/4 teaspoon cinnamon
3/4 teaspoon dried ancho chile powder
12 ounces chocolate (bitter or semi-sweet- I like to use dark chocolate chips)

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 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 plan 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 (if you are daring). 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.

Nutrition Facts : Calories 2076.9, Fat 210, SaturatedFat 115.7, Sodium 119.7, Carbohydrate 111.3, Fiber 62.2, Sugar 4.2, Protein 63.8

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