Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

General Discussion

Ibarra recipe results (long & late)


General Discussion 8

Ibarra recipe results (long & late)

lizmc | Feb 7, 2002 10:42 AM

A while ago I requested some recipes & ideas for Ibarra chocolate. First, a very belated thank
you to those who responded. I am particularly grateful to the person who emailed me directly
several recipes.
I tried one of the mole recipes that was emailed - I think it was the one from the San Francisco
paper. Let me tell you that I am a novice cook. I have never made mole before and the recipe
was somewhat intimidating, but what the heck.
The mole recipe called for things like an entire head of garlic, roasted over a flame for about 15
minutes (I used the outdoor gas grill and it took me much longer) until blackened, then core taken
out & entire head with peel, thrown into the food processor with various and sundry items. A
recipe that asks you to basically burn an item & then throw (perhaps not the exact word, but
definitely within the spirit) it into the mix, peel & all, well, that’s my kind of recipe.
The recipe also called for dry roasting a lot of dried chile peppers. Having never done this before,
I was not quite prepared for the resulting asphyxiation. As perhaps many of you already know,
this wasn’t just smoke rising from the pan...this was CHILE smoke. The sensation is one of
having a boa wrap around your lungs and squueeeeeeze. My dog - a sturdy 60lber - ran, tail
between legs, down to the basement. My unsuspecting SO, in the shower, started coughing &
crying. Just writing about it now makes my eyes water.
Believe it or not, I really did have fun doing this and enjoyed the results - smokey (of course),
nutty, slightly heated (surprisingly not that hot, given the number of chiles used) sauce. My SO
tasted the hint of chocolate, I didn’t.

Another recipe I tried was Caitlin McGrath’s cookie recipe ([BROKEN LINK REMOVED]). I had some trouble chopping the
chocolate into chips (I really should take a knife techniques course) and had a lot of granular
remnants. My instinct would have been to pour the excess grains into the cookie batter along
with the chips, but I had read the post exchange betw. Caitlin and a fellow chowhound who had
tried the recipe but found the cookies to be too gritty because the sugar didn’t dissolve. So, I
only put the chips in. I put the remnants into a grinder - and now I have Mexican chocolate
powder to sprinkle over coffee or ice cream. I loved the cookies, very sweet & I really liked the slight/fine granular texture. I’m not sure why, but they kind of remind me of snickerdoodles.

Thanks again for the great suggestions!

Want to stay up to date with this post?

Recommended From Chowhound