Monday, May 18, 2009

Spicy + Chocolate. I don't know why I am thinking about you right now.

Mexican Chocolate Tofu Pudding. Can be adapted as mexican hot chocolate (with soy milk)! The one at Raymond's is the best, with a homemade (cubic) marshmallow in it.

Ask Ben about his green tea chocolate tofu pudding. If you want.

I made these Chile Brownies for a Superbowl party. They were too spicy! But it is fun to watch people's faces when they eat something that they didn't anticipate having a kick.

I'd say if you are going to do a spicy chocolate thing, and you can't get your hands on chile powder (milder than chili powder), go chipotle but don't use too much. It has a smoky flavor that complements the chocolate. I'm putting it in everything these days. Tomato sauce even.


  1. i LOVE putting chili powder in hot chocolate. my fave is ancho chili powder, as it has a kick but no real flavor, just a hotness that hangs out on the back of the toungue.

    little water, 2 tbsp of cocoa powder, a pinch of salt and 1 tbsp plus 1 pinch sugar in a pot. just a little water, so that the cocoa can melt into it. once it's all boiling, add a tsp of chili powder, stir it in, and then a cup or so of milk. maybe two cups of milk, i'm kind of winging it here.

    mmmmm delicious. i might go make some now. go go ancho chili!!!

  2. this sounds deilcious! i'm considering ordering mexican chocolate ice cream from