Recipe provide by Chef Crusco Catering in Austin, Texas Ingredients 2 cups water 2 cups Vitamin D Milk 2 tsp Cocoa Powder (extra for dusting as garnish) 6 ounces Oaxacan or Dark Chocolate – chopped roughly 1 small pinch Cinnamon to taste 1/2 tsp Sugar or to taste Optional (whipped cream or marshmallows) 1/2 cup
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Cacao Sugar – white or in the raw Cinnamon Directions Take your Cacao and soak them in some water for 1 minute. This small step allows the shell to steam when toasted making it easier to peel and get the cacao seeds. Using a Comal
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Candied Orange Peels 1/3 cup bittersweet chocolate chips 1/3 cup milk chocolate chips 1/3 cup semisweet chocolate chips 2/3 cup heavy whipping cream Directions Place all the chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil and immediately
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Leftover Candied orange peel syrup 3-4 tbsps. Honey 1 cup water 2 sprigs fresh rosemary Directions Take the leftover orange syrup from candied orange peels and add honey and water. Increase heat to high and bring to a boil. Reduce heat to low and cook
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 4 Navel Oranges – cleaned and 1/4 inch cut off the top and bottom 3 cups water 4 cups sugar – divided Directions Peel the oranges vertically about 1-2 inches wide and 3-4 inches long (try to remove most of the white pith underneath). Bring