Sunday, August 24, 2008
Home made is always better of course. I found these tostada chips at the supermarket the other day, and well you know me. CHOCOLATE TOSTADA CHIPS? Oh yeah. But when I got home and ripped open the package, I was more than a little disappointed. Oh, they’re not bad per se, but they sure don’t taste like chocolate. They taste like dry tortilla chips that just happen to be a brown cocoa color. I certainly couldn't taste the sea salt either. So, lesson learned, just because it says chocolate or cocoa, doesn’t mean it is.
Now these tostada chips (above), I made at home before creating the recipe found in my Mexican Chocolate ecookbook. Here you can taste the chocolate and the saltiness of the tortilla chip. Exactly what I like: sweet and salty all in one. The chips on the right, well, you decide.
Here's a freebie for you from my Mexican Chocolate Dessert ecookbook. It's one that is easy to prepare and your kids will enjoy on their last hoorah right before school gets going again.
Chocolate Drizzled Dessert Nachos with Fruit Salsa
You’ve had all these ingredients before, just never in a sweet snack like this one. Beware of the jalapeños, they do pack a kick. However, if you like spice, the combination of the heat of the jalapeños and the onions, and the coolness of the fruit is a unique and wonderful taste. Of course, the Mexican Chocolate tops this dish off with flair.
1 (16 ounce) bag tostada chips, or better yet, homemade
4 ounces semi-sweet chocolate chips
1 disk Mexican chocolate, roughly chopped
2 teaspoons vegetable shortening
1 cup diced fresh strawberries
1 cup chopped pineapple
1 banana, thinly sliced
Juice of one medium size lime
1 large jalapeno, stemmed, seeded, finely diced
1 long green onion, thinly sliced
Combine all fruit, jalapeno, and onion in a medium bowl. Add lime juice to fruit mix and carefully stir to combine. Add salt to taste (optional). Cover bowl and chill in refrigerator until ready to serve.
Spread tostada chips on parchment covered cookie sheets. Set Aside.
Place chocolates in heat proof bowl over a saucepan of simmering water. Add the vegetable shortening. Allow the melting process to begin and then start stirring to completely melt the chocolates and incorporate the shortening. Once the mixture is smooth, remove from heat and allow to cool for a couple of minutes.
Drizzle melted chocolate over the tostada chips and allow to set. Put chips in the fridge to speed the process.
Serve with chilled fruit salsa.(c) 2008
Posted by Teresa Cordero Cordell at 3:09 PM