By Cle-ann
July 2, 2015
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Author Notes: Mexican-inspired chocolate recipe using some of my favourite stone-ground staples.Cle-ann

Serves: 2

  • 2-4 corn tortillas
  • 1 tbsp coconut sugar
  • ¼ cup cream
  • 1 disk Taza Chocolate Mexicano Guajillo (or 37g dark chocolate with a pinch of chilli powder), chopped
  • 1 tsp vanilla bean paste
  • Pinch of Murray River salt flakes
  • Fresh fruit
  1. Slice tortillas into desired shape (strips or triangles).
  2. Add 2 cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar.
  3. Place cream, chocolate, vanilla and salt in a heatproof bowl over a double boiler, stir until chocolate is dissolved.
  4. Drizzle chocolate sauce over tortillas and serve with fresh fruit.

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