Kakawa's Mayan Chile Chocolate Elixir
- 3 1/2 ounces unsweetened chocolate, chopped into chunks, such as Valrhona
- 4 tablespoons agave or honey
- 2 tablespoons chile powder (we use ancho)
- 1/4 teaspoon vanilla extract
Turn the heat back on again if you wish to further melt, heat and thicken. However, do not walk away, chocolate burns very easily. Continue stirring until you remove it from the heat. Do not let the chocolate and water come to a full boil. After the water and chocolate are combined, add in the agave, chile powder and vanilla.
Cook's Note: Some people prefer their chocolate sweeter or even with no sweetener whatsoever. Add in as much or as little as you like. The same goes for the chile powder; some people prefer more spice than others so please adjust for your personal tastes. Enjoy immediately while it's hot, or pour over ice for a unique experience!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Kakawa Chocolate House, Santa Fe