Ingredients
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
5 tablespoons butter
4 1/2 ounces coarsely chopped Mexican chocolate
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Oaxacan home cooking — moles, tlayudas, mezcal culture
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Oaxacan home cooking — moles, tlayudas, mezcal culture
Dark dried poblano — chocolate notes, essential for mole poblano
Mole poblano paste — chocolate-chili sauce, chicken, enchiladas
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a food processor or a bowl, whirl or stir 1/2 cup all-purpose flour and 1/4 cup firmly packed brown sugar until well blended. Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.