Es Brenebon - Red Beans in Cocoa Syrup

Ingredients :
1 kg red beans (soak for 2-24 hours then boil the beans until soft)
90 grams of grated cocoa powder
2 cans chocolate condensed milk
750 gr sugar
water
ice

Directions :
1. Boil water, chocolate condensed milk, sugar and cocoa powder.
2. Add boiled red beans, bring to a boil. Remove from heat.
3. Serve with ice or vanilla ice cream (better serve the next day).

A rich dark flavoursome desert … a perfect end to a dinner party!

Serves 12

Ingredients

180g cacao, finely grated

250g unsalted butter

5 eggs

200g golden caster sugar

1 tsp vanilla extract

Method

1 Preheat the oven to 160C / Gas 3. Line a 25cm cake tin with non-stick baking paper.

2 Melt the cacao and butter in a large heatproof bowl over a pan of simmering water. Meanwhile, beat the eggs with the sugar and the vanilla extract until pale yellow and fluffy.

3 Pour the cacao mixture into the eggs and beat to combine.

4 Stand the lined tin in a roasting tray and fill the tin with the mousse mixture.

5 Pour enough boiling hot water into the roasting tray to come halfway up the side of the tin. Bake for 30 minutes or until set. Leave to cool in the tin.

Serves 4

Ingredients

6 tbsp tomato purée

2 tbsp harissa

2 tbsp grated cacao

2 tbsp sunflower oil

2 tsp honey

1kg pig ribs (8 ribs)

Method

1 Put all the ingredients for coating the ribs into a small pan, with a pinch of salt.

2 Place over a medium heat and stir occasionally until thick and glossy. Leave to cool slightly.

3 Pour the sauce over the ribs and turn the ribs over and over until coated.

4 Cook the ribs over a medium barbecue for 20-30 minutes, depending on their size, turning them frequently and brushing regularly with the sauce.

Serves 4

Ingredients

4-5 tbsp olive oil

1 onion, finely chopped

100g dried porcini mushrooms

25g butter

250g arborio rice

1 litre hot chicken or vegetable stock

2 tbsp cacao, finely grated Parmesan, to serve

Method

1 Heat the olive oil in a large pan. Add the onion and garlic and fry over a gentle heat until soft.

2 Place the porcini in a small bowl and cover with boiling water to rehydrate.

3 Drop the butter into the pan. Stir in the rice.

4 Add the porcini and the soaking liquid. Simmer, stirring occasionally until the liquid is absorbed.

5 Add a ladleful of stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock until all the liquid has been absorbed and the rice is plump and tender. Stir in the cacao. Season and serve with grated Parmesan.

Serves 14

Here is a fantastic, canie-friendly variation of the much loved Chili con Carnie. Add some much needed Cocoa love to your already fantastic classic recipes!

Ingredients:

* 1/4 cup vegetable oil
* 1 Sliced Garlic
* 1 chopped onion
* 2 lbs. ground beef or ground turkey
* 50g Grated venezuelan-black
* 2 tablespoons chili powder
* 2 teaspoons ground cayenne pepper
* 1 teaspoon salt
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground cinnamon
* 7 cups whole tomatoes, undrained
* 1-1/3 cups tomato paste
* 1 cup water
* 3 cups dark red kidney beans, undrained
* Plain Rice

Directions:

1. Heat oil over medium heat in large saucepan; add onion and garlic. Cook, stirring frequently, 3 minutes or until tender. Add meat, cook until brown. Drain.

2. Stir in cocoa, chili powder, cayenne pepper, salt, allspice, cinnamon, tomatoes with liquid, tomato paste and water; heat to boiling. Reduce heat. Add beans; simmer 30 minutes.

3. Ladle chili (about 1 cup each) into prepared bread bowls. Garnish as desired.