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The Heart of Cacao

 

The sacred seed
from which all chocolate is born

 

 

 

Customer Recipes: Xocolatl Nibs

Dagoba Crepes for Aztec Gods and Goddesses

Anne T

Makes about 18 crepes

For the crepes:

  • 1 cup milk
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 cup Dagoba Cacao Powder
  • 2 tablespoons butter, melted and cool, plus another tablespoon or two firm butter
  • for pan
  • 2 tablespoons Kahlua or other coffee liqueur

For the filling:

2 pints top quality coffee or chocolate ice cream

For the topping, as much as you like:

Kahlua or other coffee liqueur
Dagoba Xocolatl Nibs

  1. Make crepes by thoroughly mixing milk and eggs in a blender at low speed. Sift flour and cacao together. Add to blender, 1/4 cup at a time, then blending slowly after each addition. Add sugar and melted butter. Blend thoroughly. Put batter in a bowl; cover and refrigerate 2-3 hours. Add 2 tablespoons Kahlua, mixing gently.
  2. Cook crepes, 2 tablespoons batter each, in a lightly buttered small skillet, over medium-high heat, for sixty seconds one side; flip and cook second side for 15 seconds. Stack crepes between waxed paper.
  3. Using a melon-ball scooper, fill each crepe with 3-4 small scoops of ice cream. Roll each crepe, drizzle with additional Kahlua and top with Xocolatl nibs.

    Divine!

Dagoba Xocolatl Nib & Raspberry Coffee Cake

Phil D

Grease 10" pie or quiche pan

Mix (in mixing bowl):

  • 2 cups flour or gluten/wheat-free alternative
  • 1/2 cup sugar (raw or refined)
  • 2 tsp baking powder (aluminum free)
  • add pinch or two of salt

Method:

  1. Melt 3/4 stick of butter or alternative then mix into above ingredients
  2. Put 1 egg into the measuring cup then fill to the "1 cup" mark with milk or alternative
  3. Beat and add to other ingredients along with 1 tsp of vanilla extract
  4. Pour this mixture into pan then add 1/4 to 1/2 cup chocolate nibs (Xocolatl perfect!) and about 10 frozen raspberries, folding the nibs and raspberries in gently. Steer them away from centre of coffee cake for baking purposes.
  5. Dust the top with brown sugar and cinnamon (stuff a few chunks of brown sugar into the moist dough)
  6. Bake at 350 for 25 minutes (check after 20 - center will be firm when done).

Variation for extra chocolate lovers - after mixing in milk , egg and vanilla just put half the ingredients into the pie pan; then mix in 2 tbsp of pure cocoa into the remaining ingredients. At that point, add to pan to create either a "half'n'half" look or "swirl" the chocolate dough into the white dough for a "pinwheel" effect. Hey, it’s the little things that count!