AH CACAO RECIPES

CHOCOLATE FRÍO (COLD DRINK)

For every serving use:​

1 cup (240ml) of your preferred liquid (e.j. milk or water)

1 tablespoon of AH CACAO Cacao powder

½ teaspoon of Natural vanilla extract 

If desired, a sweetener (e.g. agave nectar, honey, sugar, etc.) and/or a banana to taste

Blend well and serve immediately. Instant recharge!

TIP: Try mixing in strawberries, pecans, chia seeds, or whatever takes your fancy!

CHOCOLATE CAKE (Plant based | Vegan)

Dry ingredients:

1 ½ cups (210g) of Flour

1 cup (230g) of Sugar

1/4 cup (25g) of AH CACAO Cacao powder

½ teaspoon of Salt

1 teaspoon of Sodium bicarbonate (Baking soda)

Mix all the dry ingredients together in a mixing bowl then add wet ingredients:​

6 tablespoons of vegetable oil

1 tablespoon of White vinegar or Apple cider vinegar

1 teaspoon of Natural vanilla extract

1 cup of cold liquid coffee

Mix all ingredients together until well combined and pour into a greased and floured 20cm (8 inch) cake pan (any shape). It can be helpful to line the base of the pan with parchment paper.

Bake at 190°C (375°F) for 35 minutes, until a knife comes out clean.

Leave to cool until the pan can be handled. Remove the cake by first running a knife around the edge and then gently pushing the sides of the cake towards the center to unstick it from the bottom. When the cake moves freely inside the pan, turn it out onto a cutting board and then place a plate on the bottom of the cake and turn it back the right way around.​

The cake can be decorated however you like. Our recommendation is to gently melt 100g of​ AH CACAO Chocolate 72% cacao with 40g (3 tablespoons) of coconut oil in the microwave (or bain marie) and spread all over. Be careful not to overheat the chocolate.

CHOCOLATE CAKE (Easy bake)

A simple but delicious chocolate cake recipe that is easy to make, even for children.

Dry ingredients:

1 ½ cups (210g) of Flour

¾ cup (175g) of Sugar

½ cup (50g) of AH CACAO Cacao powder

½ teaspoon of Salt

1 teaspoon of Sodium bicarbonate (Baking soda)

Mix all the dry ingredients together in a mixing bowl then add wet ingredients:​

½ cup of Vegetable oil

1 tablespoon of Vinegar

2 teaspoons of Natural vanilla extract

3 tablespoons of Honey

3 Eggs (add one at a time)

¾ cups of Water

Beat the mixture vigorously by hand for 5 minutes, or with an electric mixer for about 2 minutes.

Pour into a greased and floured 23cm (9 inch) cake pan.

Bake at 180°C (350°F) for 30 to 35 minutes, until a knife comes out clean.

Leave to cool until the pan can be handled. Remove the cake by first running a knife around the edge and then gently pushing the sides of the cake towards the center to unstick it from the bottom. When the cake moves freely inside the pan, turn it out onto a cutting board and then place a plate on the bottom of the cake and turn it back the right way around.​

The cake can be decorated however you like. Our recommendation is to gently melt 100g of​ AH CACAO Chocolate 72% cacao with 40g (3 tablespoons) of butter or coconut oil in the microwave (or bain marie) and spread all over. Be careful not to overheat the chocolate.

CHOCOLATE OATMEAL (PORRIDGE)

Start the day the AH CACAO way with this delicious and nutritious oatmeal recipe (serves 2):

1 cup of Rolled oats

2 cups of Water

2 tablespoons AH CACAO Cacao powder

Place all ingredients in a saucepan and heat while stirring until the mixture comes to the boil.

Lower heat and simmer for 5 minutes or until desired texture is obtained.

Serve with your favorite topping: Fresh fruit, Raisins, Cacao nibs, Nuts, Honey, Maple syrup, whatever gets you started!

HOT COCOA

For every serving use:​

1 cup or mug of Milk (any kind) or water

1 to 2 teaspoons of AH CACAO Cacao powder

1 to 2 teaspoons of Sweetener (e.g. sugar or honey)

½ teaspoon of Natural vanilla extract

Gently heat the water and sugar until bubbles start to form. Remove from heat and add the cacao, mixing with a whisk. Return to heat, frothing the mixture vigorously to create a thick foam, until the mixture is about to boil. Remove from heat. To thicken further, let cool and heat once more. Pour hot cocoa into individual mugs and serve immediately.

Your hot cocoa can be spiced up by adding any of the following during the heating phase:

Cinnamon stick (Canela), Orange or Lime Zest, Chile Pasilla, Nutmeg, Vanilla Pods (sliced open along the length), etc.

CHOCOLATE BANANA PUDDING (Added sugar free)

Super simple, super delicious, and super healthy!

2 mature bananas

3 tablespoons of AH CACAO Cacao powder

Sweetener/toppings to taste

Peel the bananas and mash with the cacao powder using a potato masher or a fork until you have a smooth consistency. Add sweetener and/or your favorite toppings if desired.

CHOCOLATE MAYA DRINK

For every serving use:​

30g (1oz) of AH CACAO Chocolate Maya (bar or drink mix)

60ml (2oz) recently boiled water

Add the chocolate to the hot water. Stir until completely dissolved. Serve immediately or cool and keep in the refrigerator, reheating gently when needed.

CHOCOLATE MEXICANO DRINK

For every serving use:​

2-3 segments of a disk of AH CACAO Chocolate Mexicano

1 cup of Milk (any kind) or water

Heat the milk or water in a pan until the first bubble pops. Remove from heat. Using a whisk beat in the chocolate until completely dissolved. Heat again until a froth begins to rise. Remove from the heat and beat a second time. Half-fill each cup then beat the remaining chocolate until frothy. Add the remaining foamed chocolate to each cup.

Your drinking chocolate can be spiced up by adding any of the following ingredients during the heating phase: Natural vanilla extract or bean, Orange or Lime Zest, Honey, Chile Pasilla, Nutmeg.

THICK SIPPING CHOCOLATE DRINK

To make sipping chocolate, you basically just need to melt AH CACAO chocolate in a little water. Try this recipe for two mini cups of sipping chocolate:

150mL Water

45g Sugar (to taste)

100g AH CACAO Chocolate 72% cacao

Heat the water with the sugar, stirring occasionally, until it starts to boil. All the sugar should be dissolved. Remove from the heat and wait one or two minutes for the water to cool slightly. Add the chocolate, stirring continuously with a whisk until the chocolate is fully melted, with no graininess.

You can make the recipe 'stronger' by using less, or no, sweetener. If you prefer without refined sugar, use AH CACAO 100% cacao puro instead of chocolate and add the sweetener of your choice, along with a little vanilla if desired.

DOUBLE CHOCOLATE COOKIES

Ingredients:

90g (1 bar) Butter

125g (½ cup) Sugar

1 Egg

1 teaspoon of Natural vanilla extract

105g (⅔ cup) Flour

25g (¼ cup) AH CACAO Cacao powder

½ teaspoon Sodium bicarbonate (Baking soda)

¼ teaspoon Salt

140g (1 cup) AH CACAO Chocolate 72% cacao, cut into small chunks

Method:

• Preheat oven to 175°C (350°F).
• In large bowl, beat butter, sugar, eggs, and vanilla until fluffy and light.
• In a separate bowl, combine the flour, cocoa, baking soda and salt.
• Blend completely into the butter mixture by stirring. Add the chocolate chips and stir to distribute evenly.
• Use a teaspoon or small mechanical-release ice-cream scoop to form balls of dough and drop onto an ungreased cookie sheet, about 10cm (4in) apart.
• Bake for 8 to 10 minutes until just set. Allow to cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely.

DARK CHOCOLATE BROWNIES

Ingredients:

285g (1 ¼ cups) Unsalted butter

600g (3 cups) Sugar

1 teaspoon of Natural vanilla extract

5 Eggs

1 teaspoons Salt

180g (1 ½ cups) Flour (any kind should work, including gluten-free)

440g AH CACAO Chocolate 72% cacao

Method:

• Pre-heat the oven to 340°F (170°C) and generously grease a 9 x 9" (23 x 23cm) baking pan.
• Melt the chocolate with the butter in a bain marie (double boiler).
• In another bowl beat the eggs with the sugar and vanilla for two minutes or until creamy.
• Add the chocolate and butter and continue beating until well mixed.
• Add flour and salt and continue beating to remove lumps.
• Pour the mixture into the baking pan, level out, and bake for 37 minutes or until a toothpick comes out almost clean.
• Leave to cool and cut into squares.

Variants: You can mix it up by adding a cup of chopped nuts and/or AH CACAO chispas de chocolate y/o AH CACAO cacao en trozos.

USING CACAO BEANS AND NIBS

​ Cacao beans and "nibs" (shelled beans, broken into pieces) are a pure and naturally healthy food that can be used to add flavor to both sweet and savory dishes.

Before using a whole bean, gently rub it to remove the skin. Then squeeze the shelled bean to sprinkle little pieces of pure, unsweetened, cacao on your favorite dishes.

Sweet Treats

Try sprinkled on ice cream, cakes, tarts or mixed in your favorite smoothie o yogurt. Can be used as a substitute for chocolate chips in cookie recipes.

Savory dishes

Use as a condiment on salads, vegetables, fish, and meat dishes, or mix with your favorite sauce. Can also be used in bread, like a grain.

FRENCH PRESS COFFEE

Ingredients per cup:

• 2 tablespoons of AH CACAO café, coarse or medium ground.For best results grind just before using.
• 1 cup of hot water on the point of boiling.

Method:

• Pre heat your french press (including the plunger) by rinsing with about half a cup of hot water.
• Add the coffee and water to the french press and stir.
• Place the lid on the french press with the plunger pulled up.
• After 4 minutes slowly push the plunger all the way to the bottom.
• Serve and enjoy!