Mexican Chocolates

2:1:1 Mexican Chocolates

(A ratio-based Refrigerator Chocolates recipe)

200 grams of Raw Cacao Paste

100 grams of Raw Cacao Butter

100 grams of Just Panela

1-2 Tablespoons of Ceylon (Mexican) Cinnamon (to taste)

A pinch of Hymalayan pink salt

A pinch of cayenne pepper (to taste)

Mix together the Just Panela, cinnamon, salt and cayenne and set aside.

Cut up the cacao paste and cacao butter (in semi-uniform pieces) and gently melt them in a double boiler on the lowest heat possible. Gently whisk to combine.

Pour chocolate into a parchment lined pan/or dish/or silicone molds.

Put for 5 mins in fridge or let come to room temp slightly.

Sprinkle a thin layer of the Just Panela mixture over the (now bottom) of the chocolates and repeat this until all of the mixture is used. Some will be unmelted and resting on top. Refrigerate until set, possibly 1-2 hours. Cut into pieces/or pop out of molds. Keep refrigerated 1-2 weeks.