The Mexican chocolate sugar is a little spicy and a little earthy. It has got all the benefits of sugar: You can bake with it, sprinkle it as a finishing sugar over muffins and cakes, use it to top ice cream and more, but it also has all the flavor and richness of chocolate. Plus there is a little kick in the form of spicy cinnamon and cayenne – because, why not?
Made of organic Brazilian cane sugar, organic cacao, cinnamon, and cayenne, the Mexican orange chill sugar is zesty, fruity, and finishes with a kick of heat. It is ideal for baking, but especially fits well for dipping the rims of mocktail glasses in it.
Sweeten your next cup of cocoa or spice your mocktail with it.
However, if you run out of these spicy, chocolate-flavored sweeteners, begin making these easy Mayan chocolate truffles.
Mayan Chocolate Truffles
1¼ cup coarsely chopped chocolate with 85 percent cocoa content, zest of an orange, a tsp cinnamon, ¼ tsp chipotle chili powder, a vanilla bean, a dash unrefined sea salt, a cup full fat coconut milk, a tbsp coconut oil and
cocoa powder (for dredging truffles).
Toss chocolate into a mixing bowl with orange zest, cinnamon, chipotle chili powder, the contents of a vanilla bean and a dash unrefined sea salt.
The addition of other flavors such as orange, cinnamon, vanilla and even chipotle chili powder enhance the complexity of the chocolate’s inherent flavor and aroma.
Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame. Pour coconut milk and oil over the chopped chocolate and seasonings then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the mixture, or ganache, becomes thick, uniform and glossy.
Transfer the mixture to a plate lined with parchment paper, molding into a log as best you can, and allow it to harden in the refrigerator for eight to twelve hours, or overnight.
Unmold the hardened chocolate from the parchment paper and carve it into irregular bite-sized chunks. Toss the chunks into cocoa powder and serve.