14 February 08
Xocolatl Ecstasy
We just made this as a concession to Valentine’s Day. It’s off the scale. The recipe was taken from the Sunday paper which got it here. It comes from Chef Jesús González and his Rancho La Puerta in Tecate. I roasted the butternut squash in the solar cooker; we used 4 oz. Ghirardelli semi-sweet chocolate and 2 oz. Dagoba Xocolatl.
Mayan Hot Chocolate
1 small butternut squash
2-1/2 cups 1% low-fat milk, divided
6 ounces semi-sweet chocolate
1/2 tsp ground cinnamon
large pinch nutmeg
large pinch cardamom
1. Preheat oven to 375F. Cut squash in half; place halves, cut sides down, in a roasting pan. Fill with water up to 1 inch. Bake 30 minutes or until squash is tender. Discard seeds and scoop out pulp to measure 2/3 cup. Purée squash with 1/2 cup milk in a food processor until smooth.
2. In a large saucepan, mix remaining 2 cups milk, chocolate and spices. Heat over a double boiler or in a heavy-tottomed pan, stirring constantly until chocolate is melted and creamy. Remove from heat and whisk in puréed squash. Reheat. Serves 4.
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Sounds like something the Patient would love. He has cocolate caliente every evening. Is this a soup or a drink, or both? Squash and chocolate? No azucar?
No, it’s a drink. It’s hot chocolate made thick by the pureed squash. (Which you can hardly taste, but it fills out the background wonderfully.)
I’ve had hot chocolate thickened with rice flour (the spanish way). It’s great. This was, well, off the scale. Easy, too. Can you get orange squashes this time of year in Cuyutlan?
The azucar is in the semi-sweet chocolate… it was plenty sweet enough!
Qu’est ce que c’est ‘butternut squash’ en français? Will you make me a cup next time I visit Davis? Pleeeeease?
Richard: ça n’existe pas en France, le plus proche c’est la citrouille.
But of course. I’d be glad to make you some. In fact by late August we should have more butternut squashes of our own that are ripe: should get some planted soon!