Spicy Chocolate Bar

This spicy chocolate bar is certainly one of the most original cakes in my collection. Dairy-free and gluten-free, it draws its deep, intriguing character from a place far removed from the modern patisserie counter: the pre-Columbian Americas. Here, chocolate was not a sweet treat, but a sacred, spiced drink. This no bake creation is my homage to that era. The foundation is a dense, fudgy ganache where ripe avocado lends a sublime silkiness, while pureed red beans provide a subtle starch. Sweetness comes not from refined sugar, but from the floral, rustic notes of wild agave syrup. A whisper of bitter coffee grounds the flavor, a touch of vanilla, and chili pepper. Do not expect the cloud-like lightness of a classic entremet. This is a cake of substance, of history. It is rich, unapologetically dense, and possesses a profoundly melt-in-the-mouth texture that feels almost primal. Its seduction lies in this very simplicity—a direct, powerful, and unforgettable encounter with the ancient soul of Mayan chocolate.

Spicy Chocolate Bar with Chili

Course: Dessert

Cuisine: Mexican

Keyword: chilli pepper, chocolate, vegan dessert

Difficulty: easy

Prep Time: 45

Cook Time: 2

Total Time: 47

Servings:

Calories: 100kcal

Cost: $12

A powerful, and unforgettable encounter with the ancient soul of Mayan chocolate…

Equipment

1 Loaf cake mold lightly oiled and lined with parchment
1 Food processor
1 Immersion blender
1 High powered blender
6 deli containers
1 Rubber spatula
1 Saucepan
2 bowls
1 Pastry stencil optional
1 Digital scale

Ingredients

Vegan Crunchy Praliné

90 g Praliné or Nutella Recipe
60 g Dark chocolate
60 g Crushed corn flakes
10 g Cocoa nibs optional

Vegan Chocolate Coffee Ganache

100 g Dark chocolate ≈60% melted
50 g Agave syrup or honey warm
10 g Coffee extract
125 g Avocado flesh at room temp

Vegan Chocolate Fondant

100 g Rice, cashew or almond milk
100 g Agave syrup
5 g Vanilla extract
150 g Drained and cooked red beans
200 g Dark chocolate ≈60% melted
125 g Avocat flesh at room temp

Instructions

Vegan Chocolate Coffee Ganache

To melt chocolate quickly, first chop it into small pieces using a food processor. Then, melt the chocolate in a heatproof bowl set over a bain-marie (or double boiler), stirring occasionally until smooth. Once melted, remove from the heat and set aside.
For recipes, use ripe avocados with no black spots or stringy texture. Remove the flesh from 2 ripe avocados. Weigh the amount needed for each preparation, then cut into chunks.
In a food processor, pulse the avocado with agave syrup and coffee extract. Then, add the melted chocolate.
Transfer the avocado-chocolate mixture to a narrow container and blend with an immersion blender. Note: If making a larger quantity, blend everything from the start using a high-powered blender.

Pour the First Layer in Mold

Spread the ganache into the prepared mold, gently tapping it on the countertop to settle the mixture and release air bubbles. Then refrigerate until firm.

Vegan Chocolate Fondant

Warm to the touch the almond milk, agave syrup, and drained red beans in a saucepan over medium heat, being careful not to let it boil. Transfer to a high-powered blender.
Add the avocado chunks, vanilla and the melted chocolate, mixing until light and smooth.
Pour the chocolate fondant over the chilled chocolate-coffee ganache. Leave it to set at room temperature.

Crunchy Praliné

Fold the room-temperature praliné into the melted chocolate until combined. Gently fold in your chosen crunch element: crushed cornflakes (vegan) or feuilletine wafers (non-vegan).
Spread a thin layer of crunchy praliné over the cake. Reserve the remaining for later use. Refrigerate the chocolate bar overnight.
The crunchy praliné can also be rolled out into a sheet and cut to the desired size.

De-molding Chocolate Bar

Quickly heat the sides of the mold over a flame, or use a hair dryer. Flip it onto a cutting board and carefully remove the parchment paper.

Decoration

Place the stencil over the flipped cake and dust some cocoa powder. Finish with a light touch of chili pepper.
For a perfectly clean cut, gently heat the knife blade under hot water or with a flame, then wipe it dry before slicing. Enjoy!