Chocolate Unwrapped: A Flavorful Tale
I‘d wager a guess that you’ve given and received a box of chocolates at some point in your life. I think it’s a pretty save bet because every year, as Valentine’s Day approaches, chocolate becomes the star of the show. In 2023, in the U.S., $2.8 billion dollars (of a total $25.8 billion) was spent on chocolate candy alone! Clearly, chocolate continues to hold a special place in the hearts (and wallets) of Americans during this romantic holiday.
So, why is chocolate such a perfect romantic gift? It’s all about the sensory experience. Chocolate’s smooth, creamy texture, its rich and decadent flavor, and the way it melts in your mouth create a feeling of pure indulgence. It’s luxurious, intimate, and, let’s be honest, almost impossible to resist! Since nearly everyone loves chocolate, it’s a safe and thoughtful choice, sure to bring a smile to anyone’s face.
On a deeper level, chocolate isn’t just about taste—it’s about how it makes us feel. Whether it’s the nostalgia of childhood treats, the joy of a little indulgence, or even the chemical boost of happiness it gives your brain, chocolate has a way of spreading joy. It’s magical, really—just like love! That’s why chocolate isn’t just a treat; it’s a symbol of connection, happiness, and romance.
Whether it’s wrapped in a heart-shaped box or shared during a quiet moment, chocolate has a way of saying, “I care about you” better than words ever could. It’s sweet, it’s meaningful, and it adds a little extra sparkle to any expression of love.
The Story of Chocolate: From Ancient Mesoamerica to Passionate Legends
Let me take you on a journey through the fascinating history of chocolate! It all began over 3,000 years ago in Mesoamerica, a historical and cultural region that extends from central and southern Mexico through Belize, Guatemala, El Salvador, and parts of Honduras, Nicaragua, and northern Costa Rica. It was here where the Olmecs—one of the region’s earliest civilizations—were the first to cultivate the cacao tree. These creative folks didn’t snack on chocolate bars as we do today, though. Instead, they likely used cacao to craft a bitter, fermented drink, possibly for religious rituals or medicinal purposes. Imagine that as the ancient version of a "superfood smoothie!"
Fast forward to the Mayans, who took cacao to the next level. They called it "the food of the gods" (a pretty fitting name, don’t you think?) and created a special drink by mixing cacao with water, chili, and other spices. This wasn’t your average beverage—it was reserved for royalty and used in sacred ceremonies. For the Mayans, cacao wasn't just a delicious treat; it was deeply spiritual.
Then came the Aztecs, who treasured cacao even more. To them, cacao beans were so valuable that they used them as currency—imagine buying groceries with chocolate! They also prepared their own spiced cacao drink, called "xocoatl", which they believed gave them strength and wisdom. Montezuma, the famous Aztec emperor, was said to drink cacao in large quantities to enhance his virility. That’s right—cacao wasn’t just about energy; it was also linked to love and passion. No wonder chocolate became such a romantic symbol over time!
Chocolate’s Journey to Europe: From Bitterness to Sweet Luxury
The story of chocolate takes an exciting turn in the early 16th century when Spanish explorers, including Hernán Cortés, encountered the Aztecs and their beloved cacao. Naturally intrigued, they brought cacao beans back to Spain—but there was one problem: the bitter taste wasn’t exactly winning over European palates. So, the Spanish got creative! They sweetened the cacao drink with sugar and vanilla, transforming it into something far more delightful. And voilà, chocolate as a sweet treat was born.
By the 17th century, chocolate had become the ultimate luxury item, enjoyed by European aristocracy. It spread like wildfire to places like France, Italy, and England, where it became a symbol of wealth and sophistication. Giacomo Casanova, the legendary 18th-century lover and adventurer, played a role in cementing its reputation as an aphrodisiac. Casanova famously referred to chocolate as the "elixir of love" and believed in its ability to enhance desire and woo women. Casanova's fondness for chocolate was rooted in its stimulating properties. During his time, chocolate was considered a luxurious and exotic treat, often associated with indulgence and sensuality. He reportedly ranked chocolate second only to champagne as a tool for seduction, using it to set the mood and charm his romantic interests.
Chocolate Meets the Industrial Revolution: From Bars to Valentine’s Hearts
The 19th century was a game-changer for chocolate, thanks to the Industrial Revolution. In 1828, a Dutch chemist named Coenraad Van Houten came up with an innovative method to make cocoa powder by removing much of the cocoa butter. This made chocolate easier to mix with liquids and opened the door to creating solid chocolate. Talk about a breakthrough!
Not long after, in 1847, J.S. Fry & Sons, a British chocolatier, made history by producing the first-ever solid chocolate bar. But the Swiss quickly took things to the next level. Daniel Peter and Henri Nestlé perfected milk chocolate by blending cocoa with condensed milk, giving us the creamy, delicious treat we adore today. Then came Rodolphe Lindt, another Swiss trailblazer, who invented conching—a process that gave chocolate its signature smooth, melt-in-your-mouth texture. These innovations made chocolate not just delicious but downright luxurious.
And let’s not forget chocolate’s undeniable link to love and romance! By the 19th century, it had become a popular gift among lovers in Europe. In 1861, Richard Cadbury, a British chocolatier, came up with a genius idea: he created the first heart-shaped box of chocolates, adorned with Cupids and roses. This clever marketing move turned chocolate into the ultimate Valentine’s Day gift.
Why Chocolate Feels Like Love There’s a reason chocolate and love go hand in hand—it’s all about how it makes you feel! Chocolate contains compounds like phenylethylamine (PEA), which can trigger feelings of pleasure and excitement, much like the butterflies you get when you’re in love. It also boosts serotonin and dopamine, the neurotransmitters responsible for happiness and bonding, making chocolate a scientifically proven mood enhancer. No wonder it has become such a romantic staple!
The World of Cacao: Exploring Its Varieties and Unique Characteristics
Cacao beans come in several distinct varieties, each with unique traits that influence the flavor, aroma, and overall quality of the chocolate they produce. The three main types of cacao are Criollo, Forastero, and Trinitario, though there are also rare subvarieties like Nacional and Chuncho. Each variety brings something special to the table, shaping the diversity of chocolate as we know it.
Criollo, often referred to as “The Noble Bean,” originates from Central and South America, particularly Venezuela, Peru, and Mexico. Known for its mild, complex, and aromatic flavor, Criollo often carries delicate notes of nuts, caramel, and fruit, offering a refined and luxurious chocolate experience. It is considered the finest and rarest cacao variety, accounting for less than 5% of global production. However, Criollo is highly susceptible to disease and pests, which contributes to its rarity and exclusivity.
In contrast, Forastero, nicknamed “The Workhorse,” is the most widely cultivated variety, making up over 80% of global cacao production. It originates primarily from West Africa, Brazil, and Ecuador. Forastero beans have a bold, strong, and slightly bitter flavor with earthy and woody notes, which makes them ideal for mass-produced chocolate. While not as complex or refined as Criollo, Forastero is valued for its hardiness and high yield, making it the backbone of the global chocolate industry.
Trinitario, a hybrid of Criollo and Forastero, strikes a balance between the two. First cultivated in Trinidad, this variety is now grown in the Caribbean, South America, and Southeast Asia. Trinitario beans combine the mild complexity of Criollo with the robust strength of Forastero, offering fruity, floral, and slightly acidic flavor profiles. Representing about 10-15% of global cacao production, Trinitario is prized for its disease resistance and superior flavor compared to Forastero.
Among the rarer varieties is Nacional, an heirloom cacao from Ecuador and Peru. Known for its floral and fruity flavor profile with hints of jasmine, berries, and nuts, Nacional is highly sought after by chocolate connoisseurs. Certain strains, such as the rare “Pure Nacional” from Peru, are especially prized for their distinctive taste, though many Nacional varieties have been blended with Forastero over time. To'ak Chocolate, an Ecuadorian company, produces some of the world's most expensive chocolates. Their bars, crafted from the rare Nacional cocoa bean variety, are priced over $300 each, equating to approximately $9.80 per gram.This high cost reflects the rarity of the cacao used and the meticulous craftsmanship involved in their production.
Another notable variety is Chuncho, an ancient cacao grown in the Cusco region of Peru. Renowned for its extremely aromatic qualities, Chuncho offers floral, fruity, and nutty notes, often described as one of the most flavorful cacaos available. Despite its exceptional quality, Chuncho remains a niche product due to its limited cultivation.
The differences among these cacao varieties stem from several factors. Genetics and terroir—similar to wine grapes—play a significant role, as the environment where cacao is grown (including climate, soil, and altitude) greatly influences its flavor. Additionally, the way cacao beans are fermented, dried, and roasted during processing significantly affects their final taste. Hardiness is another factor, with Criollo being delicate and disease-prone, Forastero being robust and high-yielding, and hybrids like Trinitario and Nacional offering a balance of quality and resilience.
Together, these varieties contribute to the incredible diversity of chocolate flavors, from everyday candy bars to exquisite artisanal creations.
The Quest for the World's Best Chocolate Determining the “best” chocolate in the world is a highly subjective endeavor, as preferences vary widely among individuals and expert panels alike. However, certain chocolatiers and brands consistently stand out for their exceptional quality, innovation, and craftsmanship, making them favorites among chocolate enthusiasts.
One such standout is Vigdis Rosenkilde from Norway. Renowned for producing some of the finest chocolates in the world, their 70% Dark Chocolate ‘Kiteni’ was awarded ‘Best in Competition’ at the 2023 World Final Competition. Made from the rare Chuncho cacao, this chocolate is celebrated for its exquisite floral and fruity flavor notes, showcasing the unique characteristics of this ancient Peruvian cacao variety.
In Mexico, Feliu Chocolate takes pride in exploring the rich heritage of Mexican cacao. This brand emphasizes the diversity of cacao varieties and origins, sourcing beans directly from local growers in Chiapas and Tabasco. Their thoughtful selection and meticulous processing highlight the depth and complexity of Mexican cacao, offering chocolate lovers an authentic and flavorful experience.
From Nicaragua, Argencove Chocolate has gained recognition for its commitment to ethically sourcing cacao beans and crafting luxurious chocolates that highlight the natural richness of their cacao’s flavor. Argencove’s dedication to sustainability and quality makes their chocolate a standout in the world of fine confections.
No list of exceptional chocolatiers would be complete without mentioning Teuscher from Zurich, Switzerland. Frequently cited as one of the world’s top chocolatiers, Teuscher is celebrated for its high-quality confections and dedication to tradition. Similarly, France’s Valrhona remains an iconic name in the chocolate world, known for its premium offerings and esteemed reputation among pastry chefs and chocolatiers.
In the United States, Amano Artisan Chocolate has made a name for itself with its 70% Dos Rios Dark Chocolate Bar, which is praised for its smooth, silky texture and perfectly balanced flavor. Amano’s meticulous approach to crafting chocolate has earned it a loyal following among dark chocolate enthusiasts. Another notable name is Richart from Paris, France. Known for its wide array of flavors, Richart’s creations range from classics like chocolate raspberry to more adventurous options, including floral caramels and spicy ganaches, offering something for every palate.
Ultimately, choosing the “best” chocolate is a highly personal experience, as individual tastes play a significant role in the decision. Exploring offerings from these acclaimed chocolatiers provides a delightful journey into the world of fine chocolate.
When it comes to growing cacao trees, (Theobroma cacao) they are remarkable. These ancient plants have been around for about 10 million years, surviving shifts in climate and geography over millennia. Cacao flowers are small, delicate, and typically pinkish-white in color. They grow directly on the trunk and larger branches of the tree in a process known as cauliflory—a unique flowering habit seen in only a few trees. Each tree can produce thousands of flowers throughout the year, but only a small percentage of these flowers will actually be pollinated and develop into cacao pods. Cacao flowers are pollinated by tiny insects called midges, which are essential for cacao production. These midges are so small that they can navigate the narrow structures of the cacao flower to transfer pollen. Without them, cacao pods (and chocolate!) wouldn’t exist.
Left Photo by Perry Stevens on Unsplash Right Photo by wirestock on Freepik
Fascinating Chocolate Facts Did you know that chocolate has a rich history beyond just being a beloved treat? For the Aztecs, cacao beans were so highly valued they were used as currency. To put it into perspective, a turkey could be purchased for around 100 cacao beans—a testament to how precious these beans were in ancient Mesoamerican civilizations.
Interestingly, not all chocolate is created equal. White chocolate, while delicious, isn’t technically true chocolate because it lacks cocoa solids, one of the essential components of real chocolate. Instead, it’s crafted from cocoa butter, sugar, and milk, giving it its creamy and sweet flavor profile.
The history of chocolate manufacturing also has its milestones. The world’s oldest known chocolate company is credited to the Fry family of England, who founded their chocolate business in 1728. Their legacy paved the way for modern chocolate production as we know it today.
If you’re a true chocolate lover, you might want to visit The Hotel Hershey in Pennsylvania, where chocolate indulgence reaches new heights. This chocolate-themed hotel offers luxurious chocolate-infused spa treatments, including chocolate baths and facials—an experience that takes chocolate appreciation to a whole new level.
The Sweet Side of Health Beyond its history, chocolate offers surprising health benefits. In fact, during the 16th and 17th centuries, chocolate was considered a medicine in Europe. Physicians prescribed it to treat various ailments, including digestive issues and fatigue. Its perceived restorative properties made it a staple in early medical practices. In modern times chocolate, particularly dark chocolate, has been the subject of numerous scientific studies that have revealed a range of potential health benefits. From heart health to cognitive function, this beloved treat offers more than just a moment of indulgence.
One of the most significant health benefits associated with chocolate consumption is its positive impact on cardiovascular health. Studies have shown that regular chocolate intake, especially dark chocolate, can lead to a remarkable reduction in cardiovascular disease risk. In fact, research indicates that individuals with the highest levels of chocolate consumption experienced a 37% reduction in cardiovascular disease risk. This heart-healthy effect is largely attributed to the flavonoids and polyphenols found in cocoa, which have potent antioxidant properties.
These compounds work to improve heart health in several ways. They have been shown to lower blood pressure, a key factor in reducing cardiovascular risk. Additionally, chocolate consumption has been linked to improvements in lipid profiles, which is crucial for maintaining a healthy heart. The antioxidants in chocolate, particularly dark chocolate, cause vasodilation and modulate inflammatory responses, further contributing to overall cardiovascular well-being.
Beyond heart health, chocolate's impact on mood is equally noteworthy. Research has shown that dark chocolate consumption can lead to reduced stress and inflammation, while also improving mood and memory 7. It has been linked to improvements in symptoms of depression and anxiety, enhancing feelings of calmness and contentedness. This mood-boosting effect is believed to be due to the presence of compounds like theobromine, which provides a mild stimulant effect and contributes to a sense of well-being.
The health benefits of chocolate extend to its rich nutritional profile, particularly in dark chocolate varieties. Dark chocolate is a good source of essential minerals such as iron, magnesium, copper, and manganese 9. It also provides a significant amount of dietary fiber, which is beneficial for digestive health. The high concentration of antioxidants in dark chocolate, including flavonoids and polyphenols, contributes to its overall health-promoting properties.
Darker is Better…in Moderation It's important to note that these health benefits are most pronounced in dark chocolate with a high cocoa content (70% or higher). This is because dark chocolate contains higher levels of beneficial compounds and typically less sugar compared to milk or white chocolate varieties. The flavonoids and polyphenols in dark chocolate have been shown to have powerful antioxidant effects, helping to neutralize free radicals and reduce oxidative stress in the body. It is for these reasons that dark chocolate is considered a functional food.
While chocolate offers numerous health benefits, it's crucial to consume it in moderation as part of a balanced diet. The caloric density and potential for high sugar content, especially in milk and white chocolate, means that excessive consumption could lead to weight gain and other health issues. However, when enjoyed responsibly, chocolate—particularly dark chocolate—can be a delicious way to support heart health, enhance cognitive function, improve mood, and contribute to overall well-being.
Spice Spotlight
Chili Powder
Chili Powder—a spice that packs a punch and brings life to dishes all over the world. Its origins are as vibrant as its flavor. Chili powder traces its roots back to the Americas, where chili peppers have been cultivated for thousands of years. Native to Central and South America, chili peppers were a staple in the diets of ancient civilizations like the Aztecs and Mayans. When Christopher Columbus and other explorers brought these fiery fruits to Europe in the 15th century, they quickly spread to Africa, Asia, and beyond, becoming a global sensation. As these peppers traveled, so did the idea of grinding them into powders, which eventually evolved into the chili powder blends we know today.
Now, let’s talk types, because not all chili powders are created equal! In its purest form, chili powder is simply dried chilies ground into a fine powder, like cayenne or ancho chili powder. Regional variations abound. In India, chili powder often leans spicier, made from red chilies like Kashmiri or Byadgi, and is a key ingredient in curry powders. In Korean cooking, gochugaru—a coarser, smoky chili powder—adds depth to kimchi and stews. Meanwhile, Mexican cuisine features a variety of chili powders crafted from specific peppers like guajillo, pasilla, or chipotle, each bringing its own distinct flavor profile.
So, whether you like it mild or mouth-scorching, chili powder is a humble yet transformative ingredient with a fascinating history and endless varieties to explore!
Chili Powder’s Taste: Chili powder is a flavor powerhouse, offering a mix of warmth, spice, and earthy depth. Its taste depends on the type of chili powder you're using, as there are many varieties, but there’s a general profile that most blends and single-origin powders share. At its core, chili powder has a spicy, smoky, and slightly sweet flavor that comes from dried chilies.
The heat level can range from mild to fiery, depending on the type of chili pepper used. For example, ancho chili powder, made from dried poblano peppers, has a mild heat with sweet, fruity undertones, while cayenne powder is much hotter, delivering a sharp and intense kick. Smokier chili powders, like chipotle, bring a deep, almost barbecue-like flavor to dishes.
Image by Bernd Hildebrandt from Pixabay
Using Chili Powder: Chili powder is a versatile spice that brings warmth, depth, and a touch of heat to countless dishes. It’s perfect for seasoning meats like chicken, beef, or pork—sprinkle it on before grilling or roasting to infuse bold, smoky flavors. Vegetables also benefit from a quick toss with olive oil, chili powder, and salt before roasting. A staple in Tex-Mex and Southwestern cuisine, it’s essential for tacos, enchiladas, and chili con carne, where it adds that signature earthy, spicy kick. Chili powder shines in soups and stews too, like chicken tortilla soup or vegetable stew, creating comfort and flavor in every bite. It’s great for dry rubs or marinades—mix it with cumin, garlic powder, and paprika for a rub, or whisk it into a marinade with lime juice and honey for sweet heat.
For adventurous cooks, chili powder pairs beautifully with chocolate, adding a subtle spice to brownies, hot cocoa, or even spiced snacks like popcorn and roasted nuts. Start with small amounts and taste as you go—it’s a potent spice but incredibly adaptable and can elevate everything from everyday cooking to creative recipes. Chili powder truly brings a little heat and a lot of personality to the kitchen!
Health Benefits: Chili powder is not just a flavorful spice; it also offers a range of health benefits that make it a valuable addition to your diet. One of its key components is capsaicin, the compound responsible for its characteristic heat. Capsaicin has been shown to boost metabolism through its thermogenic effects, which may aid in burning fat and managing weight. It is particularly noted for its potential to target stubborn fat areas, making it a useful component in maintaining a healthy weight.
Chili powder is also rich in antioxidants such as vitamin C and beta-carotene, which help combat oxidative stress in the body. These antioxidants play a role in reducing inflammation and lowering the risk of chronic diseases. This anti-inflammatory property can be beneficial in managing conditions linked to inflammation, such as arthritis. Furthermore, regular consumption of chili powder has been associated with improved cardiovascular health, potentially lowering the risk of heart disease. Research suggests that people who include chilies in their diet may experience a reduced likelihood of heart-related illnesses and even cancer.
Emerging studies have also highlighted the potential cancer-fighting properties of capsaicin. While not conclusive, some findings suggest it may inhibit the growth of certain cancer cells.
Additionally, chili powder supports digestive health by stimulating the production of digestive juices, which can enhance nutrient absorption and overall gut function. A healthy gut is crucial for overall wellness, and chili powder may play a small but meaningful role in this process.
Image by wayhomestudio on Freepik
Tips: Despite its many benefits, chili powder should be consumed in moderation. Overconsumption may lead to discomfort, such as stomach irritation or heartburn, particularly for individuals sensitive to spicy foods.
Let’s get cooking!
Treat yourself this Valentine’s Day!
Why Cook with Chocolate? Incorporating chocolate into cooking adds a layer of complexity and depth that transforms both sweet and savory dishes. Chocolate, particularly dark varieties, offers a rich, bittersweet flavor profile that can enhance the overall taste of a dish by balancing sweetness, bitterness, and acidity. In desserts, chocolate serves as the star ingredient, providing a luxurious, velvety texture and an indulgent taste that pairs beautifully with flavors like vanilla, coffee, caramel, or fruit.
However, its role in savory cooking is equally impressive. In dishes such as mole sauce, chocolate contributes a subtle bitterness and earthy richness, complementing spices like chili powder, cinnamon, and cumin to create a harmonious blend of flavors. Its natural complexity can also elevate braised meats, stews, or even chili, adding a hint of depth and umami.
Beyond the flavor, chocolate’s creamy texture can enhance the mouthfeel of sauces, ganaches, and frostings, delivering a satisfying finish. When used in moderation, chocolate acts as a versatile ingredient that not only enhances the taste but also brings a sense of indulgence and sophistication to any dish, making it a powerful tool in both sweet and savory culinary creations.
Chocolate Chili
This Chocolate Chili is a bold and flavorful twist on the classic comfort food, combining smoky spices with the rich depth of dark chocolate for a unique and hearty dish. It starts with a savory base of sautéed onions, garlic, and ground beef, seasoned generously with chili powder, cumin, and coriander. A mix of diced tomatoes, tomato paste, and kidney or black beans adds body and texture, while beef stock ensures the chili simmers to a perfect consistency.
The star ingredient, dark chocolate, doesn’t make the dish sweet; instead, it deepens the flavor, balancing the heat of the spices with a subtle bitterness and a velvety texture. The result is a rich, complex chili that’s both comforting and exciting, perfect for serving with cornbread, tortilla chips, or a dollop of sour cream. This dish is a crowd-pleaser, marrying tradition with a creative, indulgent twist.
Chocolate Chili
Ingredients
- 1 tbsp avocado or olive oil
- 1 lb ground beef (or ground meat of choice)
- 1 cup diced onion
- 1 cup diced sweet pepper
- 2 cloves garlic, minced
- 4 tsp chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 2 cups beef stock
- 1 can (14.5 oz) diced tomatoes with their juices
- 1 can (14.5 oz) tomato sauce
- 1 - 2 tbsp cacao powder
- 1 - 2 oz unsweetened chocolate
- 3 cups cooked beans of choice (if using canned, drain and rinse)
- 2 cups diced butternut squash
- 1 tsp balsamic vinegar
- 1 tbsp chopped fresh cilantro
Instructions
- Heat the oil in a large pot over medium high heat. Add the ground beef and cook for 5 minutes or so until it is cooked through.
- Add the onions, peppers, garlic, chili powder, cumin, coriander, salt, pepper, and tomato paste and cook until the vegetables are tender, about 5 minutes.
- Add the remaining ingredients. When adding the cacao powder and unsweetened chocolate, start with the smaller amounts. You can add more later if desired.
- Bring to a boil, reduce the heat, and simmer for 30 - 40 minutes. Reseason with salt, pepper, and more chocolate if desired.
- Serve with your desired accompaniments. Good choices are avocado, sour cream, lime wedges, cheddar cheese, green onions, and rice or pasta.
Chipotle Chocolate Crackle Cookies
Chocolate crackle cookies are one of my favorite Christmas cookies. This version, with the hint of smoky spiciness of the chipotle powder, is addictive! They are rich, fudgy and gluten free. Simple to make, and delightful to eat, I’m sure you’ll love them.
If you like spicy foods, feel free to add more chipotle powder to the mix! You can also make these with all purpose flour if being gluten free isn’t a concern.
Chipotle Chocolate Crackle Cookies
Ingredients
- 4 tbsp cacao powder
- 1/4 cup lightly packed brown sugar
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/2 tsp chipotle powder
- 1/4 tsp salt
- 2 tbsp avocado oil
- 1 egg
- 1/2 tsp vanilla
- 3 tbsp millet flour
- 3 tbsp sorghum flour
- 2 tbsp tapioca flour
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum powder
- confectioner's sugar
Instructions
- In a large bowl, whisk together the cacao powder, sugars, oil, spices, salt, egg, and vanilla until a smooth paste is formed.
- Sprinkle the flours, baking powder, and xanthan gum powder over the paste. Stir with a large spoon to combine. Scrape down the sides using a rubber spatula
- The dough will be rather soft at this point so place it in the refrigerator for 2 hours or so until it firms up. Overnight is fine.
- Preheat the oven to 350 degrees F.
- Scoop the dough into tablespoon sized portions and form into balls. Roll the balls in the confectioner's sugar and place on a baking sheet lined with parchment paper.
- Bake for 10 minutes. Remove from the oven and let the cookies sit on the baking sheet for an additional 5 minutes on the counter before transferring to a wire rack to full cool.
Notes
- The cookies can also be made nongluten free. Just substitute 1/2 cup AP flour for the gluten free flours and omit the xanthan gum powder.
There you have it!
May your week be as rich as dark chocolate and as exciting as a pinch of chili. 🌶️ Until next time,