SEASONS OF MY HEART Oaxacan Chocolate with Almonds 8 oz
Packing: 8 oz (227 g)
A blend of three types of cacao beans are stone ground with Mexican cinnamon sticks, almonds and turbino sugar then hand formed to make this Oaxacan cooking chocolate bars. Heat water or milk and remove from heat. Add the chocolate and froth to prepare a delicious, easy cup of rich hot chocolate. Use in savory dishes such as mole, tamales, or sweet dishes like brownies, bread pudding, mousse, ice cream or crepes.
Seasons of My Heart brand Mexican gourmet products are based in Oaxaca, Mexico. Chef Susana Trilling started this line in 1993 in response to requests from both students and Mexican restaurants in the U.S. and Europe for high quality, handmade Mexican ingredients, allowing greater access to our food products throughout the world. Oaxaca is known as the culinary gemstone of Mexico and its regional cuisine is viewed by chefs and aficionados alike as unique and traditional. Specific spices and ingredients are used to create this complex blend of flavors not widely available to the main stream market.
CHOCOLATE PUDDING RECIPE (serves 12-14)
1/2 cup raisins
1/3 cup mescal
2 bolillos (3 ½ cups), cut into ½ inch cubes
1 lb SOMH Oaxacan Chocolate, broken into pieces
1/2 cup strong coffee
1/4 teaspoon SOMH Sea Salt
3 large eggs
1 cup Mexican “crema” or crème fraiche
1/2 cup sour cream
1/4 cup granulated sugar
1 teaspoon Mexican vanilla
1/4 teaspoon ground Mexican cinnamon
METHOD: Preheat oven to 350 F. Put the raisins and mezcal in a small saucepan and simmer until the raisins inflate. Spread the bread cubes on a baking sheet and bake them in the oven until lightly toasted, 10 to 15 minutes. Set aside. Put the chocolate, coffee, and salt in a double boiler over medium heat. Reduce the heat to simmer and continue to cook until the chocolate is melted. Whisk until smooth. Allow to cool. Put the eggs, cream, sour cream, sugar, vanilla and cinnamon in a medium size bowl and stir with a whisk until blended. Stirring the egg mixture continuously, pour in the melted chocolate and continue stirring until thoroughly blended. Add the raisins, mezcal and toasted bread cubes to the bowl and stir well. Set aside at room temperature until the bread completely soaks up the mixture, about 2 hours. Divide the mixture into 12 buttered ramekins. Put them in a baking pan with space in between each and pour boiling water in pan half way up side of ramekins. Bake until the puddings are fully set but still moist, 50 to 60 minutes. Place the ramekins on a cool rack and after 15 minutes remove pudding from containers.
Serve this pudding with a fruit puree or sauce and whipped cream.
Recipe provided by Seasons Of My Heart.
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