How To Use Ibarra Chocolate Recipes

IBARRA MEXICAN BROWNIES

Steps:

• Preheat oven to 375°F.
• Grease 9x9x2 pan.
• Melt butter, baking chocolate and Mexican chocolate in 3 quart saucepan over low heat, stirring constantly, until smooth.
• Remove pan from heat and mix in remaining ingredients in the order listed, beating well after each addition.
• Pour batter into greased pan and smooth with a spoon. Bake 35-45 minutes.

IBARRA CHOCOLATE CAKE

Steps:

• Preheat oven to 250-degrees F.
• Grease and flour two 10-inch springform pans or two 9-inch cake pans.
• Using an electric mixer, whip the egg whites in a small bowl until they form small peaks and then slowly add in the sugar, a little at a time, continue beating until egg whites are stiff and glossy (7-10 minutes) and then set aside.
• In the top of a double boiler over simmering water, melt the chocolate and butter, stirring constantly and then transfer mixture to a large bowl.
• Whisk juice into chocolate/butter mixture until combined.
• Whisk in liqueur.
• Whisk in vanilla.
• Fold egg whites into mixture, one quarter at a time using a rubber spatula.
• Pour batter into prepared pans.
• Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
• Cool in pans before removing them.
• Remove from pans, frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.

'IBARRA' HOT CHOCOLATE LOVERS!

Steps:

• Warm the milk and chocolate in a saucepan.
• Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
• Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
• Remove from the heat and froth the chocolate with the molinillo or the whisk.
• Serve immediately in ample sized mugs.
• Topping With the Whipped Cream.
• A pinch of the ground cinnamon on the top of whipped cream.