rich dark chocolate
crunchy tortilla chips
spicy chili blends
with pure cocoa nibs
and robust espresso beans
A CHOCOLATE LOVER'S
bite size MEXICAN FIESTA
to make the beautiful bars, you'll need some molds.
i found mine at SURFAS. they are also available here from Amazon.
you will also need to
TEMPER YOUR CHOCOLATE.
the idea of tempering should not scare you away. it's very necessary for a good crisp giftable chocolate bar.
the microwave method is very easy and will change your chocolate making life to a new level.
CHIP N' CHIPOTLE DARK CHOCOLATE BAR
1lb. dark chocolate. i use "coverture" 61% Guittard discs
1/2 cup, plus a little more, crispy, salted yellow corn tortilla chips
3/4 tsp chili powder. the kind you add to chili. i get the medium chili blend, salt free from "Savory Spice Shop".
1/4 tsp chipotle powder
3/4 tsp cinnamon
3/4 tsp cinnamon
have some fresh ground black pepper ready to add if you want...i did add a little
20-25 whole roasted coffee beans, crushed into small pieces. i used French Roast Pete's
20-25 whole roasted coffee beans, crushed into small pieces. i used French Roast Pete's
(test them at time of purchase to see if you can easily break it with your fingers.)
1/8 cup cocoa nibs...for extra dark chocolate crunch
for looks...dried red chili, cut into small pieces. i used chili arbol, as shown.
first...
MISE EN PLACE
crush tortilla chips. i used a plastic baggie and a rolling pin. pour this into a mesh sieve (NOT the fine mesh) over the sink and tap to get out the very small "sandy" pieces. this will give more crunch, less sandy texture.
crush the coffee beans.
chop died chili
measure out your goodies and have them ready.
always have extra on hand for final taste test. you might want more something...
next...
TEMPER YOUR CHOCOLATE!
this is very important...and NOT difficult.
it is a must for a good snappy, shiny chocolate finish and will make room temp stable chocolates.
it is a must for a good snappy, shiny chocolate finish and will make room temp stable chocolates.
i use the microwave method explained HERE that i have adapted from Alton Brown's microwave method see HERE.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.
once your chocolate is at 90 degrees (for dark chocolate) start to add all ingredients. stir to incorporate, but no need to "over-stir". do a taste test...add more what ever you see necessary.
pour into molds and sprinkle with a little flaked sea salt, pepper flakes, ground pepper? remember this will be the bottom of the bar.
let sit to set OR i put them in the fridge until the bar has separated from the mold completely.
NOTE...to get a really "shiny" bar. let it set completely and release from the mold. the first time i was anxious and removed it too soon. the bar in these photos is not as shiny as the next batch. you can tell by gently lifting up the mold and looking at the bottom. you will see if it has totally released from the mold.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.
pour into molds and sprinkle with a little flaked sea salt, pepper flakes, ground pepper? remember this will be the bottom of the bar.
let sit to set OR i put them in the fridge until the bar has separated from the mold completely.
NOTE...to get a really "shiny" bar. let it set completely and release from the mold. the first time i was anxious and removed it too soon. the bar in these photos is not as shiny as the next batch. you can tell by gently lifting up the mold and looking at the bottom. you will see if it has totally released from the mold.
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