Panca Mayan Chocolates

Many are under the assumption that chocolates are supposed to be sweet. However, in ancient times, chocolate was not always a sweet treat. Both Aztec and Mayan cultures enhanced its natural bitterness by adding chilies. Europeans were actually the first to add sugar to cacao, resulting in beloved hot chocolate. We have added Peruvian Panca Chili powder to our raw chocolate recipe, giving it a subtle, smoky kick.

Ingredients:
1 Cup Cacao Butter
1 Cup Cacao Paste (tempered or un-tempered)
¼ cup of either Raw Agave, Coconut Sugar, Raw Honey, or Yacon Syrup (or sweeten to taste)
1 teaspoon Vanilla Powder
¼ tsp Panca Pepper Powder (or to taste)
¼ tsp Himalayan or Kalahari salt

Directions:

Melt Cacao Butter and Cacao Paste over very low heat, or in an Excalibur Dehydrator.

Combine with all other ingredients in high speed blender. Blend thoroughly and pour mixture into molds. Place filled molds into the freezer for approximately 10 minutes to set.  If you do not have molds, you can pour mixture between two pieces of wax paper and place in freezer to create a chocolate bar shape.Enjoy!