Sunday, August 24, 2008

Martha and Hershey's Like Mexican Chocolate

Even Hershey’s and Martha Stewart are joining the Mexican Chocolate bandwagon. In the August issue of Martha Stewart Living, there is finally a recipe that incorporates real Mexican Chocolate into a simple fruit dessert. It’s called “Baked Apples with Mexican Chocolate”. Most of the Mexican chocolate desserts found on are made with regular bittersweet chocolate with some added cinnamon for flavor. This is fine. It will be quite tasty too. But if you want authenticity, use real Mexican Chocolate. I did find one recipe on Martha’s site that used Ibarra chocolate, that was the traditional Mexican Hot Chocolate drink recipe. But that was about it. The baked apples dessert was: cut the apples in half, scoop out the center seeds, top with a quarter marshmallow, some chopped Mexican chocolate and dot with some unsalted butter. Bake at 400 degrees for about 20 to 30 minutes.

Now, in the Chile Pepper Magazine (July issue), there’s an article about Chef Ken Gladysz. He’s the Chef at the Circular Dining Room at the Hershey Hotel. He has created some signature dishes with a Mexican Chocolate “flavor” to them. He will still use Hershey’s cocoa or bittersweet chocolate, but he adds the cinnamon and/or chile to it in order to give it the right taste.
So much chocolate so little time. Talk to you again soon with some more news and recipes.

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