This recipe for Mayan chocolate truffles calls for chocolate with an 85% cocoa content, bitterly and wonderfully dark; you’ll find the addition of other flavors such as orange, cinnamon, vanilla, and even chipotle chili powder enhance the complexity of the chocolate’s inherent flavor and aroma. You won’t miss that sugar one bit.
Further, these Mayan chocolate truffles are more simplistic and rustic – they require no hand molding; rather, simply chill the chocolate in the refrigerator and cut away at it to form beautifully imperfect bite-sized pieces. Beauty lies in imperfection.
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Mike says
Loved this recipe. Turned out so well. Though I would recommend buying the Theo's chocolate direct from the company website. The prices on Amazon are up to 10x the price that Theo's charges.
Deb says
These are amazing. Spread mixture into a 9 x 12 parchment paper lined pan and put into the freezer for a couple of hours before breaking in to small pieces and tossing in cocoa. Might even venture to add another 1/8 tsp of chipotle
Chili powder, maybe. Delightful!
Jen says
Help! I'm following this recipe (to the letter) as part of a holiday promotion for my business and something is going wrong: the mixture never becomes "thick, uniform, and glossy." Instead it's more like oily and clumpy. What's going wrong? Thanks so much for your help!
Emily says
Thank you for the great post! I have been searching everywhere for a spicy mayan chocolate recipe, and this is inspiring I made my first batch of spicy chocolate ever tonight it's in the fridge now! I'm so excited to taste it!