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Spicy Chocolate Bar with Chili

A powerful, and unforgettable encounter with the ancient soul of Mayan chocolate...
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Prep Time 45 minutes
Cook Time 2 minutes
0 minutes
Total Time 47 minutes
Servings: 10
Course: Dessert
Cuisine: Mexican
Calories: 100

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

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

Method
 

Vegan Chocolate Coffee Ganache
  1. 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.
  2. 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.
  3. In a food processor, pulse the avocado with agave syrup and coffee extract. Then, add the melted chocolate.
  4. 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
  1. 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
  1. 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.
  2. Add the avocado chunks, vanilla and the melted chocolate, mixing until light and smooth.
  3. Pour the chocolate fondant over the chilled chocolate-coffee ganache. Leave it to set at room temperature.
Crunchy Praliné
  1. 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).
  2. Spread a thin layer of crunchy praliné over the cake. Reserve the remaining for later use. Refrigerate the chocolate bar overnight.
  3. The crunchy praliné can also be rolled out into a sheet and cut to the desired size.
De-molding Chocolate Bar
  1. 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
  1. Place the stencil over the flipped cake and dust some cocoa powder. Finish with a light touch of chili pepper.
  2. For a perfectly clean cut, gently heat the knife blade under hot water or with a flame, then wipe it dry before slicing. Enjoy!