#cocoa cayenne cookie

[vrieseasees]

POV: you regret teaming up with some guy that is largely unaware of more and more things the longer you work with him (it's only been one day)

Cocoa Cayenne tends to think other pepper cookies are his cousins (Chili Pepper is def not)

And hasnt noticed his mount is dangerous to innocent cookies too 👍

[frankbelloriley]

Doing some experimenting this Saturday night (added cocoa, chili, and cayenne powder to my chocolate chip cookie recipe)

[artemisarticles]

Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

[rabbitcruiser]

National Bittersweet Chocolate Day 

Indulge in this darker, richer confectionery along with its various health benefits and bake some chocolate chip cookies to really bring out the flavor.

Sometimes the rich, sweet flavor of milk chocolate just isn’t what will satisfy that craving. Sometimes, the taste buds want to relish in the underlying bitterness that is intrinsic to darker chocolates. And National Bittersweet Chocolate Day is the perfect day to enjoy just that!

There are certainly a lot of different types of chocolates from all around the world, but dark chocolate reigns supreme on National Bittersweet Chocolate Day.

Get ready for National Bittersweet Chocolate Day!

History of National Bittersweet Chocolate Day

The first thing to know about National Bittersweet Chocolate Day is precisely what kind of chocolate it celebrates. The most common type of chocolate in the United States is milk chocolate, synonymous with brands like Hershey’s or Ghirardelli’s most popular lines of chocolate. These are made with lots of sugar, and a healthy dose of milk, bringing about the flavor that many people know and love.

But chocolate wasn’t always made that way! In fact, for many centuries, the cacao bean was used to create a hot drink that was enjoyed by the ancient Mayan people and ancient Olmec people who inhabited the southern portions of what is now Mexico. The chocolate of those times was revered and used in various celebrations and ceremonies. It would have been very bitter, sometimes sweetened with honey or spiced up with chilli peppers.

Today’s celebration of bittersweet chocolate falls in the middle of the scale between the ancient bitter chocolate drink and the milk chocolate that is popular around the world.

Bittersweet Chocolate, with one variety also known as dark chocolate, takes a unique approach. In making chocolate of the dark variety, fat and sugar are added to cocoa, without adding milk to even out the bitterness. It tends to be harder, richer, and a common ingredient in baking. And, of course, it is one of the foundational flavors in the richest of chocolate drinks, especially Mexican chocolate, which is made with a hint of Cayenne.

Real Bittersweet, however, is a lightly sweetened chocolate. Interestingly, this is the kind of chocolate most commonly used in baking, including the American Favorite, chocolate chip cookies.

How to Celebrate National Bittersweet Chocolate Day

This is a fun day to celebrate, whether alone or with a group of friends. Keep it simple with a chocolate bar, or make a big deal out of it by throwing a party in honor of the day! In any case, this is a day that is easy to celebrate. Try out some of these ideas:

Enjoy a Bittersweet Chocolate Bar

The best way to celebrate National Bittersweet Chocolate Day is to indulge that taste for the bitter side of things by picking up a bar of bittersweet chocolate to enjoy. The great thing about it is that the flavor is often so strong that just a little bit goes a long way!

Not sure what qualifies as bittersweet chocolate? Well, the rules might be a bit fuzzy when distinguishing between categories. But the general guideline is that, in order to qualify as bittersweet, dark or semisweet, chocolate must contain at least 35% cacao and less than 12% milk solids. However, today, many gourmet dark chocolate brands are putting out chocolate bars that are running in the 70% or even higher.

Single-origin chocolate bars are all the rage now, so sample some from a few different regions around the world and see which is best!

Learn About the Health Benefits of Bittersweet Chocolate

In recent years, it has come to the attention of healthy people that chocolate can actually be healthy. Sure, the sugary-sweet versions that are packed with milk solids are not very good for the body, but don’t blame the chocolate! The actual chocolate itself can be very nutritious when consumed in moderation, with health benefits including:

Nutritional Value. Dark chocolate contains fiber, iron, copper, magnesium and manganese.

Beneficial for Lowering Bad Cholesterol. Bittersweet chocolate may have the ability to lower bad cholesterol, which may actually have benefits to heart health and be able to reduce the risk of heart disease.

High in Antioxidants. Fighting off free radicals, a little bit of low-sugar dark chocolate in the diet each day may be able to clean up the body of destructive, age-inducing, cancer-causing cells,

Contains Flavonols. This substance may help to relax the arteries which, in turn, helps with improved blood flow and perhaps even lowers blood pressure in certain people.

Source

[thriftstore-cashmere]

Regular baking if you know how you can learn which bits of the recipe are ok to mess with and which you should leave alone. Like, wet stuff to dry stuff ratio should stay, leavening agent amount should stay, but if you know what you're doing you can change flavor ingredients quite a bit (as long as they aren't flavors that affect moisture or pH too much). Like, I've taken the base recipe for tollhouse chocolate chip cookies and done a bunch of variations, like removing 1/4 cup flour and adding 1/4 cup cocoa powder (keeping the same amount of dry stuff) for double chocolate cookies (and then adding cinnamon and cayenne for Mexican hot chocolate cookies). Or replacing the chocolate chips with toffee chips and pecans. Or browning the butter and adding toasted milk powder for a super buttery caramely tasting cookie base.

You can always add or leave out as many spices and stuff as you want, like if your banana bread recipe says just nutmeg and you want cinnamon and ginger too, go for it! Or add or leave out nuts or dried fruits or lemon zest or whatever, or add vanilla sugar on top, all that kind of stuff is "measure with your heart" as long as the bits that matter for the chemistry bit stay the same.

cooking baking

[dishafoods-unwrap]

Unwrap - Cocoa Bar Brownie Nibs

Gift Hampers| Chocolate Gift Hampers| Cookies Gift hampers| Dry Fruits Hampers| Wedding Gift Hampers| Festival Gift Hampers| Wafer Sticks| Snacks Gift Hampers| Customized Gifts| Premium Herbal Teas

Unwrap Happiness stands for refined indulgence, where heritage meets high craftsmanship. Our premium treats are delicately handcrafted, combining time-honored Indian flavors with global appeal.

We select only the purest ingredients — fine cocoa, whole-leaf teas, and gourmet nuts — to ensure every bite is a luxurious experience. Our exquisite gift hampers are designed to impress, making them perfect for festive celebrations, personal milestones, or corporate occasions.

Manufacturing Process

Ingredient Preparation

Dry ingredients (flour, cocoa powder, sugar, etc.) and wet ingredients (butter, eggs, vanilla) are measured and mixed separately.

Mixing and Blending

The dry and wet components are combined to form a brownie-like batter.

Cocoa nibs (crushed, fermented, roasted cocoa beans) are folded into the mix for texture and flavor depth.

Molding or Spreading

The batter is either spread into sheet pans (for slicing into bars) or poured into molds.

Baking

Typically baked at moderate temperatures (325–350°F / 160–175°C) until set but still moist inside.

Cooling and Cutting

Once baked, the product is cooled and cut into bite-sized bar or nib shapes.

Optional Coating or Glazing

Some manufacturers coat brownie nibs with dark chocolate or add a drizzle for extra flavor and appeal.

Packaging

The final product is sealed in air-tight packaging to retain freshness.

Ingredients

Base Ingredients:

All-purpose flour

Cocoa powder

Baking soda or baking powder

Salt

Binders and Moisture Agents:

Butter or oil

Eggs

Vanilla extract

Sweeteners:

Granulated sugar

Brown sugar or coconut sugar (for depth)

Flavor Enhancers:

Espresso powder (optional, boosts chocolate flavor)

Sea salt flakes (for contrast)

Add-ins:

Cocoa nibs (main crunchy element)

Chocolate chips, walnuts, or dried fruit (optional)

Flavors

Brownie nibs can come in a variety of flavor profiles:

Classic Chocolate – Rich cocoa and dark chocolate flavor.

Espresso Brownie – Chocolate enhanced with a bold coffee note.

Mint Chocolate – Cocoa with peppermint oil or extract.

Salted Caramel – Sweet caramel bits with sea salt.

Peanut Butter Swirl – Nutty richness swirled into the base batter.

Chili Chocolate – A spicy-sweet version using chili powder or cayenne.

Vegan/Dairy-Free Versions – Using plant-based substitutes like flax eggs and coconut oil.

For More Details: https://www.unwraphappiness.in/

[vsmnd]

These Mexican Hot Chocolate Sugar Cookies are vegan and paleo-friendly, combining the rich flavors of cocoa, cinnamon, and a hint of cayenne pepper for a delightful twist on traditional sugar cookies. Perfect for satisfying your chocolate cravings with a touch of warmth and spice.

Ingredients: 2 cups almond flour. 1/4 cup unsweetened cocoa powder. 1/2 tsp baking powder. 1/4 tsp salt. 1/3 cup coconut oil, melted. 1/3 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp cayenne pepper. 1/4 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Fold in vegan chocolate chips. Using a cookie scoop, portion dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie slightly with the palm of your hand. Bake for 10-12 minutes, or until edges are set. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Padelcob – Club de Padel

[lubovbutbetter]

bad winter day fix

aight here's my hot cocoa recipe for sad depressed bastards who need a reminder life is worth it and for happy joyful people looking to have even a better time than they are currently having alike

let's go

start with a mug of milk, if i catch you doing it with low fat or skim milk i will come to your house and eat your wallpaper. in fact if you want to make this drink basically a meal and win favor with me personally make it 50/50 milk and cream as heavy as you can manage. can be one of them fancy plant milks probably but again cocoa doesn't do flavored water it has to have fat in it!!!!

low heat in a pot on the stove

one teaspoon of cocoa

half a teaspoon of instant coffee

a sprinkle of cinnamon - don't overcinnamonnn it if you want to taste the whole thing, cinnnamon is very smelly. or overcinammmmon if you like it im not a ciinamom cop

a sprinkle of nutmeg, i like several sprinkles a sprinkle of cayenne, again, i like mine real spicy but it's up to you

a teaspoon of sugar or honey.

a small pinch of salt. trust me

a tablespoon of brandy, omitable but again it's better that way

if you wanna go real crazy toss one allspice berry in there. take it out before drinking

keep it on the low heat as long as you can muster without boiling it. watch it with one eye while you clean up your kitchen a little bit

no marshmallows, but would theoretically pair really well with a citrusy cookie on the side don't be on your phone or computer while you drink it you gotta look out the window while you do it i SAID DONT

that's it i love you bye

[hartmd]

These Mexican Hot Chocolate Cookies are a delightful blend of rich cocoa, warm spices, and a hint of chili heat. The mini marshmallows add a gooey, fun element, while the optional nuts provide a satisfying crunch. Perfect for a cozy treat on a chilly day!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 1/2 cups granulated sugar. 2 large eggs. 2 teaspoons pure vanilla extract. 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1 1/2 teaspoons ground cinnamon. 1/2 teaspoon chili powder. 1/2 teaspoon cayenne pepper adjust to taste for spiciness. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup mini marshmallows. 1/2 cup chopped pecans or walnuts optional. Powdered sugar for dusting optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line two baking sheets with parchment paper. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. Beat the butter-sugar mixture thoroughly after adding the eggs and vanilla extract. Mix the flour, baking soda, cayenne pepper, chili powder, ground cinnamon, cocoa powder, and salt in a different bowl. Mixing until a dough forms, gradually add the dry ingredients to the wet mixture. Add the chopped nuts if using, mini marshmallows, and semisweet chocolate chips and stir. Using a spoon, scoop out rounded tablespoons of dough and place about 2 inches apart on the baking sheets that have been prepared. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. After taking the cookies out of the oven, allow them to cool for a few minutes on the baking sheets before moving them to wire racks to finish cooling. You can optionally add more sweetness to the cookies by dusting them with powdered sugar after they have cooled. Sip on some hot cocoa or milk while you savor your Mexican Hot Chocolate Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Blaine F

[vrieseasees]

He might be my fave cookie oc don't tell the other two lol

[frostedfernfires]

The Taste of My Existence

Maybe, if I write the feelings swirling in my insides they'll calm? Perhaps. the first taste I remember is boysenberry ice cream exploding on my tongue, the creamy bitter the favorite of an 18-month-old. It's funny once I told my mother I remembered eating ugly ice cream in a dress covered in cherries; she looked at me so oddly, and smiled Surprised I remembered it. Now I laugh while crying as I think of that and let the Long gone now taste roll over my brain. On to cherry cobbler, a beef stew with my father's baritone laughter curled around the carrots, no more after 7 to short Easters, never the beef stew again either, never without tears. Pineapple from the ham while sitting on my grandfather's knee: his piranha in its tank so pretty but no touches he tells all the children. A clock ticks but I can never see it. The smell of chocolate and cayenne in the cookies my grandmother made, she let me eat them while we watched Cinderella 3, it'd just come out! And spiraling down we go, bitter ash on my tongue mixed with mud, school bullies are terrible, adults who watch are worse, the taste of chicken spaghetti down my throat while I walk home, the bitter cold of southern winters bite lessened only by the taste of my mother's cigarette smoke coming to meet me before she did, and the thick hot cocoa with spices and cinnamon to wash away the blood of a busted lip. A slightly burned burger for my wedding, a short drive to the next town, evening winter air coldly sweet: my daughter with the best man and my brother: one of the best burgers yet, my Ratatouille burned, a lesson to why the bride-to-be probably shouldn't cook the day of. Vanilla cupcakes with that sickly sweet only Walmart can produce, for my daughter's 6th birthday, her brother amusing jokes alongside his Skittles, and wishing her Ama could be there. Arizona tea and an edible last bitter taste sitting on my tongue like a stubborn snowflake. And I inhale deeply the cool Summer air, dark rich green how only the wooded night can be. I feel better.

[gabriellachocolatesconfections]

An Exploration Of The Bold Fusion Of Dark Chocolate And Spicy Treats

The fusion of dark chocolate and spice creates a culinary adventure that excites the taste buds with a daring combination of deep, bittersweet cocoa and fiery heat. This pairing, often referred to as "dark chocolate spicy," is a modern twist on ancient traditions, marrying the antioxidant-rich properties of dark chocolate with the bold flavors of various spices. This blog explores the history, health benefits, popular spice pairings, and ways to enjoy this bold treat.

Historical Roots of Spicy Chocolate

The blend of chocolate and spice dates back thousands of years to ancient Mesoamerica, where civilizations like the Aztecs and Mayans prepared xocolatl, a spicy chocolate drink. Originally, this beverage was made from ground cocoa beans mixed with spices like chili and was consumed for its stimulant properties and supposed medicinal benefits. Today, the tradition of spicy chocolate continues but has evolved into a more refined delicacy that can be enjoyed in solid forms like bars, truffles, and barks.

Health Benefits of Dark Chocolate Spicy Creations

Combining dark chocolate with spice not only tantalizes the palate but also offers notable health benefits:

Rich in Antioxidants: Dark chocolate is laden with antioxidants, such as flavonoids, which are known for their role in promoting heart health and reducing inflammation.

Metabolism Boosting: Spices, particularly chili, contain capsaicin, which has metabolism-boosting properties. Capsaicin can increase the amount of heat your body produces, making you burn more calories per day.

Mood Enhancing: Chocolate is famous for its ability to boost mood by increasing serotonin and endorphin levels in the brain. The added spices can amplify these effects, providing a warming sensation 

that enhances overall satisfaction.

Popular Spices in Dark Chocolate Spicy Treats

Several spices pair exceptionally well with the rich flavor of dark chocolate:

Chili: The most popular choice, chili peppers like cayenne or chipotle add a significant heat that highlights the chocolate's deep flavors.

Cinnamon: Often used for a subtle warmth, cinnamon complements the natural sweetness of the chocolate.

Ginger: Adds a sharp, spicy burst that contrasts with the smoothness of dark chocolate.

Black Pepper: Introduces a surprisingly pleasant bite that pairs well with dark chocolate.

Making Your Own Dark Chocolate Spicy Treats

Creating your own dark chocolate spicy treats at home is both fun and straightforward. Here’s a basic recipe to get you started:

Ingredients:

200 grams of high-quality dark chocolate (70% cocoa or higher)

1 teaspoon of ground chili pepper (adjust to taste)

1/2 teaspoon of cinnamon (optional)

A pinch of fine sea salt

Preparation:

Gently melt the dark chocolate in a double boiler or in short bursts in the microwave, stirring frequently to prevent burning.

Once fully melted, stir in the chili pepper, cinnamon, and sea salt until well combined.

Pour the chocolate mixture onto a parchment-lined baking sheet, spreading it out to about 1/4 inch thickness.

Allow the chocolate to cool and set at room temperature, or place in the refrigerator to harden quicker.

Once set, break into pieces or cut into desired shapes.

Serving and Pairing Suggestions

Dark chocolate spicy treats can be savored on their own or used to add a zesty twist to various dishes. Consider the following ideas:

Dessert Toppings: Sprinkle pieces of your spicy chocolate creation over ice cream or mixed into yogurt.

Baking Ingredient: Use chopped spicy chocolate in cookies or brownies for an added kick.

Beverage Enhancer: Melt a piece into your coffee for a spicy mocha or into hot milk for a warming nighttime drink.

Conclusion

The daring combination of dark chocolate with spicy elements offers a sensory experience that is both unique and indulgent. Perfect for those who love a bit of heat with their sweets, dark chocolate spicy treats are not just delicious; they're a celebration of flavor and history. Whether you're experimenting at home or enjoying pre-made varieties, this bold treat is sure to bring a little extra zest to your chocolate indulgences.

[rabbitcruiser]

National Bittersweet Chocolate Day 

Indulge in this darker, richer confectionery along with its various health benefits and bake some chocolate chip cookies to really bring out the flavor.

Sometimes the rich, sweet flavor of milk chocolate just isn’t what will satisfy that craving. Sometimes, the taste buds want to relish in the underlying bitterness that is intrinsic to darker chocolates. And National Bittersweet Chocolate Day is the perfect day to enjoy just that!

There are certainly a lot of different types of chocolates from all around the world, but dark chocolate reigns supreme on National Bittersweet Chocolate Day.

Get ready for National Bittersweet Chocolate Day!

History of National Bittersweet Chocolate Day

The first thing to know about National Bittersweet Chocolate Day is precisely what kind of chocolate it celebrates. The most common type of chocolate in the United States is milk chocolate, synonymous with brands like Hershey’s or Ghirardelli’s most popular lines of chocolate. These are made with lots of sugar, and a healthy dose of milk, bringing about the flavor that many people know and love.

But chocolate wasn’t always made that way! In fact, for many centuries, the cacao bean was used to create a hot drink that was enjoyed by the ancient Mayan people and ancient Olmec people who inhabited the southern portions of what is now Mexico. The chocolate of those times was revered and used in various celebrations and ceremonies. It would have been very bitter, sometimes sweetened with honey or spiced up with chilli peppers.

Today’s celebration of bittersweet chocolate falls in the middle of the scale between the ancient bitter chocolate drink and the milk chocolate that is popular around the world.

Bittersweet Chocolate, with one variety also known as dark chocolate, takes a unique approach. In making chocolate of the dark variety, fat and sugar are added to cocoa, without adding milk to even out the bitterness. It tends to be harder, richer, and a common ingredient in baking. And, of course, it is one of the foundational flavors in the richest of chocolate drinks, especially Mexican chocolate, which is made with a hint of Cayenne.

Real Bittersweet, however, is a lightly sweetened chocolate. Interestingly, this is the kind of chocolate most commonly used in baking, including the American Favorite, chocolate chip cookies.

How to Celebrate National Bittersweet Chocolate Day

This is a fun day to celebrate, whether alone or with a group of friends. Keep it simple with a chocolate bar, or make a big deal out of it by throwing a party in honor of the day! In any case, this is a day that is easy to celebrate. Try out some of these ideas:

Enjoy a Bittersweet Chocolate Bar

The best way to celebrate National Bittersweet Chocolate Day is to indulge that taste for the bitter side of things by picking up a bar of bittersweet chocolate to enjoy. The great thing about it is that the flavor is often so strong that just a little bit goes a long way!

Not sure what qualifies as bittersweet chocolate? Well, the rules might be a bit fuzzy when distinguishing between categories. But the general guideline is that, in order to qualify as bittersweet, dark or semisweet, chocolate must contain at least 35% cacao and less than 12% milk solids. However, today, many gourmet dark chocolate brands are putting out chocolate bars that are running in the 70% or even higher.

Single-origin chocolate bars are all the rage now, so sample some from a few different regions around the world and see which is best!

Learn About the Health Benefits of Bittersweet Chocolate

In recent years, it has come to the attention of healthy people that chocolate can actually be healthy. Sure, the sugary-sweet versions that are packed with milk solids are not very good for the body, but don’t blame the chocolate! The actual chocolate itself can be very nutritious when consumed in moderation, with health benefits including:

Nutritional Value. Dark chocolate contains fiber, iron, copper, magnesium and manganese.

Beneficial for Lowering Bad Cholesterol. Bittersweet chocolate may have the ability to lower bad cholesterol, which may actually have benefits to heart health and be able to reduce the risk of heart disease.

High in Antioxidants. Fighting off free radicals, a little bit of low-sugar dark chocolate in the diet each day may be able to clean up the body of destructive, age-inducing, cancer-causing cells,

Contains Flavonols. This substance may help to relax the arteries which, in turn, helps with improved blood flow and perhaps even lowers blood pressure in certain people.

Source

[ajantafoodproduct]

Delicious Homemade Hot Chocolate Recipe with Cocoa Powder

There’s nothing quite like a steaming mug of hot chocolate to warm you up on a chilly day. To learn hot chocolate recipe with cocoa powder from Ajanta Food Products with step by step instructions, you should watch and subscribe YouTube channel of Ajanta Food Products. While store-bought mixes are convenient, making hot chocolate from scratch with cocoa powder is easy and incredibly rewarding. Here’s a simple hot chocolate recipe that will give you a rich, velvety hot chocolate perfect for cozy evenings.

Ingredients:

2 tablespoons cocoa powder from Ajanta Food Products, which can be purchased online from Amazon at https://www.amazon.in/AJANTA-Cocoa-Drinking-Chocolate-Powder/dp/B0B7583MG6

2 tablespoons granulated sugar (adjust to taste)

1 cup milk (whole milk for creaminess, but any milk will do)

Few drops of vanilla essence from Ajanta Food Products, which can be purchased from Amazon using https://www.amazon.in/Vanilla-Essence-Flavour-Cookies-Flavours/dp/B0B71YRCSW

A pinch of salt

Whipped cream or marshmallows for topping (optional)

Instructions:

In a small saucepan, combine the cocoa powder, sugar, and a pinch of salt.

Mixing the dry ingredients first ensures that the cocoa powder is evenly distributed, preventing clumps.

Pour in about 2 tablespoons of milk and stir until you have a smooth paste.

This step helps dissolve the cocoa powder and sugar completely.

Once the mixture is smooth, add the rest of the milk and stir to combine.

Place the saucepan over medium heat.

Heat the mixture, stirring constantly, until it is hot but not boiling.

Be patient and keep stirring to prevent the milk from scorching and to keep the cocoa powder well-mixed.

Once the hot chocolate is steaming and heated through, remove it from the heat.

Stir in the vanilla essence.

The vanilla adds a wonderful depth of flavor that complements the chocolate perfectly.

Pour your hot chocolate into a mug.

Top with whipped cream or marshmallows if desired.

The whipped cream melts into the hot chocolate, making it extra creamy and decadent.

For extra richness, you can substitute part of the milk with cream or half-and-half.

Experiment with flavors by adding a dash of cinnamon, nutmeg, or even a tiny pinch of cayenne pepper for a spicy kick.

For a frothy texture, use a handheld milk frother or blend the hot chocolate in a blender for a few seconds.

The bottom line

This homemade hot chocolate with cocoa powder is a simple yet luxurious treat that’s sure to warm your heart and soul. Enjoy your cozy cup by the fire or while wrapped in a blanket with a good book.

[vannimamibaking]

Spiced Hot Cocoa Cookies with Marshmallow Middles by King Arthur baking.

Easy to mix cookie base, very sweet and chocolaty. I like to do my butter and chocolate over steaming water in a big metal bowl instead of the microwave, as the recipe suggested, I feel more in control. Be prepared for the minimum 2 hours cooling time for the dough.

Tasty and decadent end result ;) Great Santa cookies.