Recipes with Chocolate Ibarra
Recipes with Chocolate Ibarra
Browse through our collection of delicious recipes with table chocolate to pamper your family or to spend warm moments with the ones you love the most.
Hot chocolate
INGREDIENTS
40 Oz of milk of your preference
1 Tablet of Chocolate Ibarra
DIRECTIONS
1. Warm the milk and, when it begins to boil, add the tablet of Chocolate Ibarra.
2. Simmer until the chocolate has dissolved. Warm on low heat for three more minutes.
3. For better results, shake or move with a turned wood whisk
4. Serve and enjoy!
Mexican fritters (buñuelos) covered with chocolate
INGREDIENTS
Fritters (buñuelos)
8 Oz of flour
1 Oz of baking powder
1 tablespoon of sugar
1 teaspoon of salt
1 egg
4 Oz of water
1 tablespoon of vanilla extract
1 Oz of butter
Cooking oil
Sugar and ground cinnamon
Chocolate cover
7 Oz of sugar
4 cups of water
2 tablespoons of Ibarra Finely Ground Chocolate
DIRECTIONS
1.- Mix in a bowl the flour, baking powder, sugar, and salt. Add the egg, warm butter, and vanilla extract. Stir to incorporate all the ingredients.
2.- Add the water little by little and knead until you have a homogeneous mixture. Let it rest, covering it with a damp cloth.
3.- Divide the dough into small balls, and stretch with a little flour on the surface and a rolling pin to create large, but thin discs.
4.- Heat the oil and fry until golden brown.
5.- When removing them from the pan, place them on a plate with absorbent paper to extract the excess oil.
6.- For the glaze, make a syrup with sugar and water. Once the sugar has been diluted, add the Ibarra Finely Ground Chocolate.
7.- Place the glaze in a piping bag and decorate the fritters. Serve and enjoy!
Champurrado
INGREDIENTS
4 cups of water
1 cinnamon stick
2 pieces of piloncillo or panela
1/4 cup of corn dough
1 Tablet of Chocolate Ibarra
DIRECTIONS
1.- Place the water in a pot and add the cinnamon stick and the two pieces of piloncillo.
2.- Mix the ingredients to dissolve the piloncillo until everything looks uniform and let boil.
3.- In a separate container, with a little water, dissolve the corn dough. Once dissolved, add to the pot with the piloncillo and cinnamon.
4.- Use a turned wood whisk or wooden spoon and stir continuously. Add the Ibarra chocolate tablet and continue mixing until dissolved.
5. When everything is integrated, bring to a boil for approximately five minutes, stirring occasionally to avoid sticking.
6. Serve hot and enjoy!
Pumpkin Spice Ibarra
INGREDIENTS
4 cups of water
1 cinnamon stick
2 pieces of piloncillo or panela
1/4 cup of corn dough
1 Tablet of Chocolate Ibarra
DIRECTIONS
- In a saucepan, pour the milk and the previously blended pumpkin purée. If you want to give your drink that lovely aromatic touch, add ginger, cloves, and powdered nutmeg.
- When all the elements are incorporated, stir until you have a homogeneous mixture. Once everything’s the same color, add your Ibarra Chocolate tablet and dissolve by stirring constantly.
- When your chocolate is foamy, turn off the stove and let it rest for 5 minutes.
- In a cup, place small pieces of nutmeg on the bottom. Pour the chocolate into your cup and decorate with a little whipped cream as a topping. If you are a big fan of these flavors, you can add an extra touch of cinnamon.
