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woodland s'more cocktail

Woodland S'more with Single Varietal Contamana Cacao 

  • Ingredients
  •  
  • •3 dashes chocolate bitters
  • •1 scoop of dark ice cream made with jcoco Single Varietal Contamana Cacao (pick your favorite homemade method)
  • •2 oz whiskey of your choice
  • •Cinnamon sugar mix for rim
  • •Fire roasted marshmallow
  • •Smoked in Jamie Boudreau’s Cinnamon French Oak

 

Steps

1. Rim an old fashioned glass with a mixture of ground cinnamon graham crackers and sugar.

2. Add one scoop of ice cream to the glass.

3. Stir bourbon and bitters with ice, then strain into glass.

4. Under a smoking cloche, smoke cocktail along with oak chips. Wait fifteen seconds.

5. Garnish with a charred marshmallow.

mango plantain chocolate brownie

Gluten-Free Mango Plantain Chocolate Brownie

Batter

•2 very ripe plantains⁠

  • •3/4 C oat flour⁠
  • •1/2 C raw cacao powder⁠
  • •2/3 C coconut sugar⁠
  • •1 & 1/2 t baking powder⁠
  • •1/2 C full fat coconut milk ⁠
    •pinch of salt⁠
  • •2 oz jcoco mango plantain chocolate bar, chopped into chunks⁠

Ganache

  • •4 oz jcoco mango plantain chocolate bar, chopped into chunks⁠
  • •2 oz coconut milk⁠
  • •1/2 t vanilla extract⁠
  1. •20 dried and pressed edible flowers ⁠
  2. Steps

1. Preheat oven to 350° F⁠
2. Prepare 8”x8” brownie pan with coconut baking spray and line with parchment paper.

3. Spray parchment paper again. ⁠

4. In a food processor, blend plantains for about 1 minute.

5. Add all other ingredients (except the chocolate) and blend for another minute or so, scraping down sides.

6. Once the batter is fully blended, pour into prepared brownie pan.

7. Sprinkle with chopped jcoco chocolate and push the chunks into the brownie batter so that the surface is flat.⁠

8. Bake brownies in preheated oven for about 18 minutes or until a toothpick comes out clean in the center. Let cool for 30 minutes. ⁠

9. In the meantime, prepare ganache. Put 4oz chopped chocolate into a heat proof bowl.

10. In a medium saucepan, heat up 2oz coconut milk until almost boiling and then swiftly pour over chopped chocolate.

11. Add in vanilla extract.

Let sit for several minutes, then using a spatula, combine until chocolate is smooth.

12. While the ganache is still warm, spread over the baked brownie. ⁠

13. Decorate with your pressed edible flowers.⁠ Additionally, you can use fresh edible flowers to decorate your brownies.⁠

14. Put brownies in the fridge for about 20 minutes, or until ganache is hardened.

15. Cut into slices and serve.

cayenne veracruz orange sour

Cayenne Veracruz Orange Sour

  • Ingredients

    • •2 dashes spicy chile bitters
    • •¼ oz lime juice
    • •½ oz orange juice
    • •1.5 oz bourbon whiskey
    • •5 dashes aromatic bitters
    • •1 egg white
    • •1 oz jcoco cayenne veracruz orange

     

    Steps

    1. 1. Place bourbon, orange juice, bitters and egg white in shaker.
    2. 2. Shake for 30 seconds.
    3. 3. Add a handful of ice. Shake again for ten seconds.
    4. 4. Strain into a chilled cocktail glass.
    5. 5. Shave chocolate on top.
hazelnut chocolate mole

Loria's Hazelnut Chocolate Molé

  •  
  • Ingredients
  • •1 plum tomato
  • •2 tomatillos
  • •1 onion
  • •3 garlic cloves, peeled but left whole
  • •2 oz new mexico chiles (3-4)
  • •1 oz guajillo chiles (4-5)
  • •1 T chipotle chile powder
  • •1/4 oz chipotle peppers in adobo sauce
  • •3 T black raisins  
  • •1 t maple syrup
  • •3 T toasted sesame seeds
  • •1 C toasted hazelnuts
  • •1 t cinnamon
  • •4 whole cloves
  • •4 cardamom pods
  • •1/2 t fennel seeds
  • •1/2 t coriander seeds
  • •3 star anise
  • •1/4 t black pepper
  • •3 oz jcoco dark with nibs chocolate, chopped
  • •3-4 C vegetable broth
  • •salt to taste
  • •1 can of jackfruit

 

Steps

1. Prepare and soak chiles: Slice the dry chiles open and remove the seeds.

2. Put chiles and raisins in a bowl and pour hot water over them until completely covered and leave to soak for 30 minutes.

3. While the chiles are soaking, prepare the veggies: Chop the onion, tomatoes and tomatillos, mix with 2 tbs of olive oil and a pinch of salt.

4. Roast at 500 °F or low broil. 5. After 10 minutes, add the garlic cloves and continue to broil for another 10 minutes or until veggies are charred.

6. While the veggies are roasting, prepare the nuts and spices: In a dry skillet, toast the whole spices - cloves, cardamom, black peppercorns, coriander seeds, fennel seeds, sesame seeds - for 2-3 minutes. 7. Transfer to a spice mill, and grind.

8. Drain the chiles and raisins and transfer to the food processor blender. Add in the hazelnuts, roasted veggies, sesame seeds, maple syrup, chipotle chiles in adobo sauce, and spices to the food processor and blend until mixture becomes a paste.

9. Dropping 1 Tbs of veggie broth at a time to help mixture blend smoothly.

10. Heat 3 cups of the vegetable broth and add in the chopped dark chocolate and stir until completely melted.

11. Add in all ingredients from your food processor to this pot. Using a handheld blender, blend all ingredients together completely until sauce is achieved. If sauce is too thick, simply add more veggie broth or water, 1 Tbs at a time.

12. Rinse off 1 can of jackfruit and break up into shreds. Put in a medium sized pot and ladle 2 cups of the molé on top of the jackfruit and stir until combined.

13. Simmer for 10 minutes until mixture is warmed.

14. Serve with chopped hazelnuts, sesame seeds and cilantro.  

jcoco border
alaskan smoked sea salt bar

ALASKAN SMOKED SEA SALT

Food made with incredible ingredients can help us taste things that are normally just associated with smells. This chocolate tastes like a campsite. Smoke, stones, the woods. It has the soft texture of its 61% cacao content but the intensity of something much more concentrated.

 

— Nathan Bihm, Sommelier at Canlis, Hospitality Consultant

Pairing Suggestions

  • •Dry sparkling wine
  • •Dry Lambrusco
  • •Crisp and dry orange wine
  • •Porter beer
  • •Aged white cheddar
  • •Molé salami
  • •Bacon
  • •Fresh blackberries
    • •Huckleberries
    • •Salmonberries from Alaska
    • •Cà phê đá, Vietnamese coffee with roasted chicory root

Tasting Notes

    • Fragrance Acidic, smokey, salty
  • Mouthfeel Smooth and creamy with the crunch of salt
  • Aroma Toasty, salty, campfire
  • Flavor Roasted cocoa, salty, cherry, roasted almond
  • Sweetness Pleasant, sugarcane juice with salt garnish
  • Acidity Mildly acidic, lactic acid
  • Bitterness Well balanced bitterness
  • Astringency Astringency that should be present in a good dark
  • Finish Crunch of salt with creamy finish
  • Balance A good balance of salt and sweetness

BLACK FIG PISTACHIO

The bright pops of fig and subtle richness of pistachio play well against a crème brûlée made with pure vanilla. The soft richness of the custard will soften any lingering bitterness from the dark chocolate.

 

— Jessica Tousignant

Acting Program Manager for Good Food Economy, Seattle Good Business Network

Pairing Suggestions

  • •Full-bodied red wine
  • •Baklava
  • •Vanilla bean crème brûlée
  • •Tawny port
  • •Calvados
  • •Fresh summer berries
  • •Warm flat bread and tahini
  • •Kalamata olives
  • •Goat cheese
  • •Taleggio

Tasting Notes

Fragrance Black cherry fruit

Mouthfeel Firm with layers of crunch: soft nut and tiny discreet fig seeds and an intermittent chew.

Aroma Fruit party aroma which alternates between fig and cherry notes of cacao.

Flavor Fig leads in the flavor profile with some subtle savory nut and mellow dark cherry notes.

Sweetness Reminiscent of a chewy fig cookie.

Acidity Citric acidity

Bitterness Pistachio delivers a light bitterness, very soft and complementary to the sweet fig.

Astringency Earthy note that leads the finish, which lingers with fig notes.

Finish Lingering astringency of fig notes

Balance Chocolate takes a back seat to a few fruit notes with a subtle pistachio accent – a fruit and nut bar!

black fig pistachio bar

boharat spice bar

BOHARAT SPICE

Spices give food another level of flavor, along with memories of a family member using that one spice in a dish, or a recent trip to an amazing restaurant. But chocolate with spices is a marriage of unique flavors of heat, savory, with a slight kick give plenty of room for the 61% cacao to still shine.

 

— Chef Tarik Abdullah

Pairing Suggestions

  • •24-month parmesan with dried fruits and nuts
  • •Dry Riesling
  • •Spice-forward sangiovese
  • •Cold brew
  • •Espresso
  • •Date milkshake
  • •Pistachio butter
  • •Warm flat bread with olive oil
  • •Fresh pomegranate
  • •Apricot
  • •Dried tart cherries
  • •Sesame Halva
  • •Qatayef (lebanonese pancakes)

  • •Stuffed dates

Tasting Notes

Fragrance Curry powder, cumin, coriander, cinnamon, spice store

Mouthfeel Fine grit of ground spices

Aroma Cherry, cumin and pepper aroma, woody fruit like plum

Flavor Sour cream, herbal tea, bright spice, peppery, sweet clove and a hint of root beer flavor

Sweetness reminiscent of a smooth, warm drink like spiced hot cocoa

Acidity Malic acid like a Granny Smith apple, raisin acidity that activates the glands

Bitterness Mild but has a voice

Astringency Spicy with a bit of lingering astringency at the finish

Finish Milky, creamy finish with notes of cumin, clove and cherry

Balance Complex, unusual spice journey with a chocolate accent


CAYENNE VERACRUZ ORANGE

It’s like a grown up creamsicle and is so well balanced you can eat more than a bite or two, which I don’t often find to be the case with white chocolate. It could stand up to something with that same hint of citrus like an old fashioned.

– Kate Sigel, Executive Pastry Chef at QED restaurant group

Pairing Suggestions

  • •Smoky scotch whisky
  • •Unoaked chardonnay
  • •Raspberry macarons
  • •Roasted apricots
  • •Beaujolais
  • •Pineapple rum
  • •Goat cheese
  • •Mexican beer with a salted rim
  • •Mezcal
  • •Churros
  • •Corn nuts

Tasting Notes

Fragrance A tart, sour orange note with a hint of vanilla

Mouthfeel Creamy, melts very quickly with a satisfying bite

Aroma Savory, salty, spicy aroma

Flavor Starts with orange, an almost smokey salt, momentary tempered sweetness and vanilla note, followed by a gentle pepper kick in the back of the palate

Sweetness Full bodied bar that is not particularly sweet for a white

Acidity Citric acid initial hit and some lactic acid creaminess

Bitterness Very little, slight orange peel notes

Astringency A slight astringency from the pepper notes

Finish Gentle cayenne kick that balances the salt for a savory, herbal finish

Balance Salt – Fat – Acid – Heat balance that is a complex and varied taste experience

Recipes

 

Cayenne Veracruz Orange Sour

 

Ingredients

  • •2 dashes spicy chile bitters
  • •¼ oz lime juice
  • •½ oz orange juice
  • •1.5 oz bourbon whiskey
  • •5 dashes aromatic bitters
  • •1 egg white
  • •jcoco cayenne veracruz orange

 

Steps

  1. 1. Place bourbon, orange juice, bitters and egg white in shaker. 2. Shake for 30 seconds.
  2. 3. Add a handful of ice. Shake again for ten seconds.
  3. 4. Strain into a chilled cocktail glass.
  4. 5. Shave chocolate on top.
cayenne veracruz orange bar

single varietal contamana cacao

SINGLE VARIETAL
CONTAMANA CACAO

This is the smoothest tasting 85% chocolate I can remember tasting.

– Katie Gallego, Sous Chef at Il Nido

Pairing Suggestions

•Baklava

•Vanilla Creme Brûlée

•Calvados

Tasting Notes

Fragrance Strong aroma of fermented cacao which takes me to a cacao farm in the heat of the rainforest

Mouthfeel Quick melting, velvety mouthfeel, so glad there aren’t inclusions to distract

Aroma Sour cherry aroma with faint floral notes

Flavor Nutty, fruity, sour cacao flavor notes that are remarkably sweet for such a low sugar bar

Sweetness The sweetness is inherent in the beans, the added sugar is just enough for the cacao to sing

Acidity Citric acid is the initial note but I also detected mallic acid of a sour apple

Bitterness Bitterness and astringency intermingle in perfect balance

Astringency Slight astringent finish that’s pleasant and slowly fades away

Finish Fruit forward, contamana bean unique cacao notes linger for a unique cacao experience

Balance Overall a fruit forward fine flavored Contamana bean that was processed with care to deliver a unique cacao experience

Recipes

  •  
  • Woodland S'more with
  • Single Varietal Contamana Cacao
  •  
  • Ingredients
  •  
  • •3 dashes chocolate bitters
  • •1 scoop of dark ice cream made with jcoco Single Varietal Contamana Cacao (pick your favorite homemade method)
  • •2 oz whiskey of your choice
  • •Cinnamon sugar mix for rim
  • •Fire roasted marshmallow
  • •Smoked in Jamie Boudreau’s Cinnamon French Oak

 

Steps

1. Rim an old fashioned glass with a mixture of ground cinnamon graham crackers and sugar.

2. Add one scoop of ice cream to the glass.

3. Stir bourbon and bitters with ice, then strain into glass.

4. Under a smoking cloche, smoke cocktail along with oak chips. Wait fifteen seconds.

5. Garnish with a charred marshmallow.


CRISP QUINOA SESAME

This is what crunch bars aspire to be. It’s caramelly, without the actual cloying addition of caramel in the chocolate. A cousin to the almost-burnt caramel on top of flan.

 

— Bee Janisch, Pastry Chef

Pairing Suggestions

  • •Nitro cold brew
  • •Bourbon
  • •Full-bodied caramel stout
  • •Nutty, aged cheeses
  • •Meatballs with red sauce

Tasting Notes

Fragrance Caramel, malt, toasted sesame, nutty

Mouthfeel Crunchy with crisp that lingers after chocolate melts

Aroma Tahini, savory

Flavor Nutty, salty, sesame toast, dried cherry flavor journey

Sweetness Burnt caramel, panela sweetness

Acidity Visible acidic notes, pleasant

Bitterness Peanut skin bitter notes

Astringency Not very astringent

Finish Sesame, salty & savory, almost a smokey note

Balance Skews towards salt and savory with milk chocolate as a gentle host

crisp quinoa sesame

edamame sea salt bar

EDAMAME SEA SALT

What’s stopping us from chocolate coating EVERY legume? the earthiness of the edamame enhances the earthiness of the chocolate, which is hard to find in milk chocolate. The silkiness of the milk chocolate pair with those salty, crisp edamame is luxurious.

 

— Bee Janisch, Pastry Chef

Pairing Suggestions

  • •Veggie sushi roll
  • •Inari sushi
  • •Sake, Junmai-shu
  • • IPA
  • •Creamy edamame bruschetta
  • •Aged Welsh cheddar
  • •Sweet plum wine
  • •Japanese whisky
  • •Avocado ice cream
  • •Green tea ice cream
  • •Mochi
  • •Miso caramel

Tasting Notes

Fragrance Caramel and brown sugar fragrance

Mouthfeel Crunchy pieces of roasted bean contrast the velvety chocolate

Aroma The aroma has notes of peanut and German Chocolate cake and a bit of salty brine

Flavor Flavor is burnt caramel, salt & savory peanut notes with a sour cream underpinning

Sweetness Hearty but not cloyish sweetness

Acidity Lactic acid notes cut the sweetness

Bitterness Slight bitterness similar to a nut skin

Astringency The edamame bean has a slight astringency and drying at the end

Finish Smooth, gentle salt, nutty coat on palate and coffee finsh

Balance Well balanced with salty, crunchy and umami flavor notes


HIMALAYAN SALT + TOFFEE

A satisfying crunch plays against an otherwise delicate chocolate. Sweeter, without being cloying. Deep, nutty notes from the toffee within, like honey baked marcona almonds.

 

— Ben Hopkins, Bar Manager, Carello, Seattle

Pairing Suggestions

  • •Wheated beer
  • •Lapsang Souchang tea
  • •Aged cherry liquer
  • •Pot still Irish whiskey
  •  

Tasting Notes

Fragrance Sweet, fruity, ripe cherry

Mouthfeel Crunchy, dense and creamy mouthfeel

Aroma Earthy and smoky aroma

Flavor Burnt caramel, sour cream and toasted almond flavor

Sweetness Toasted marshmallow sweetness

Acidity Lactic acid like sour cream acidity

Bitterness Peanut nut skin bitterness

Astringency Light astringency that doesn’t dominate

Finish Burnt cream, dried cherry and salt finish

Balance Good balance of acidity, salt and sweet, a good harmony of flavors.

himalayan salt and toffee bar

mango plantain bar

MANGO PLANTAIN

Very approachable for something that reads as an otherwise atypical chocolate. The habanero just creeps in a little bit on the backend without scorching palate. The mango and plantain add in a sort of clay, baked fruit element, making it an earthier sweetness than a fresh-off-the-vine feel. This is a balanced chocolate where you get to experience everything without any of them contesting.

 

— Ben Hopkins, Bar Manager, Carello, Seattle

Pairing Suggestions

  • •Jamaican Rum
  • •Classic Daiquiri
  • •Ethiopian or Rwandan coffee
  • •Spicy rye whiskey
  • •Gruyere cheese
  • •Asiago cheese with coconut shavings on the side
  • •Fenny, and Indian brandy
  • •Mango Lassi
  • •Rum old fashioned

Tasting Notes

Fragrance Spicy, cocoa, Mexican hot cocoa drink

Mouthfeel Chewy and light crunchy mouthfeel

Aroma Smoky, savory and spicy aroma

Flavor Spicy, hot dominant, sour, burnt caramel, tobacco, earthy flavor journey

Sweetness Maple, panela sugar, sweet picante sauce

Acidity Gentle citric activates glands

Bitterness Pepper bitterness

Astringency Green banana level astringency

Finish Finish is lingering habanero on the back of tongue

Balance Well balanced with no attribute dominating the stage

Recipes

Mango Plantain Chocolate Brownie

Batter

•2 very ripe plantains⁠

  • •3/4 cup oat flour⁠
  • •1/2 cup raw cacao powder⁠
  • •2/3 cup coconut sugar⁠
  • •1 & 1/2 teaspoon baking powder⁠
  • •1/2 cup full fat coconut milk ⁠
    •pinch of salt⁠
  • •2 oz jcoco mango plantain chocolate bar, chopped into chunks⁠

Ganache

  • •4 oz jcoco mango plantain chocolate bar, chopped into chunks⁠
  • •2 oz coconut milk⁠
  • •1/2 teaspoon vanilla extract⁠
  1. •20 dried and pressed edible flowers ⁠
  2. Steps

1. Preheat oven to 350° F⁠
2. Prepare 8”x8” brownie pan with coconut baking spray and line with parchment paper.

3. Spray parchment paper again. ⁠

4. In a food processor, blend plantains for about 1 minute.

5. Add all other ingredients (except the chocolate) and blend for another minute or so, scraping down sides.

6. Once the batter is fully blended, pour into prepared brownie pan.

7. Sprinkle with chopped jcoco chocolate and push the chunks into the brownie batter so that the surface is flat.⁠

8. Bake brownies in preheated oven for about 18 minutes or until a toothpick comes out clean in the center. Let cool for 30 minutes. ⁠

9. In the meantime, prepare ganache. Put 4oz chopped chocolate into a heat proof bowl.

10. In a medium saucepan, heat up 2oz coconut milk until almost boiling and then swiftly pour over chopped chocolate.

11. Add in vanilla extract.

Let sit for several minutes, then using a spatula, combine until chocolate is smooth.

12. While the ganache is still warm, spread over the baked brownie. ⁠

13. Decorate with your pressed edible flowers.⁠
Additionally, you can use fresh edible flowers to decorate your brownies.⁠

14. Put brownies in the fridge for about 20 minutes, or until ganache is hardened.

15. Cut into slices and serve.


ORANGE BLOSSOM ESPRESSO

Orange Blossom Espresso is our chocolate bar interpretation of the classic tradition of pairing coffee with citrus. Deeply aromatic orange oil melts into notes of creamy espresso, a hint of black tea and cloves, and 61% Peruvian dark cacao. One bite will transport you to a charming sidewalk café, as you lose yourself within this timeless taste experience.

Pairing Suggestions

  • •Mulled wine
  • •Brandy old fashioned
  • •Orange-spiced granola
  • •Zinfandel

Tasting Notes

Fragrance Floral, citrus and spicy fragrance

Mouthfeel Gritty mouthfeel from ground espresso beans

Aroma Slice of orange, almond and cherry aroma

Flavor Sour orange, earthy, coffee flavor notes

Sweetness Sweet orange, citrusy sweet, clementine, kumquats

Acidity Sour patch kid sweetness with sour citric notes

Bitterness Mellow espresso bean bitter notes, like black tea steeped for a while

Astringency Slightly dominant but pleasant astringency

Finish Caffe latte but doesn’t linger long

Balance Highly balanced bar - citrus, coffee and tea

orange blossom espresso bar

peruvian dark with cacao nibs bar

PERUVIAN DARK
WITH CACAO NIBS

Roasty, toasty, and rich with a hint of orange blossom on the finish. With a glass of Barolo Chinato and a homemade Peruvian Dark dipped biscotti on the table, even the worst day can be transformed into a lovely evening.


— Jess White, Certified Sommelier, Hospitalian at Damn the Weather

Pairing Suggestions

  • •Smoky whiskey
  • •Brûléed bananas
  • •Coffee liqueur
  • •Olorosso sherry
  • •Amaro
  • •Pilsner
  • •Aged cheddar
  • •Warm brioche
  • •Zucchini or banana bread
  • •Coffee ice cream
  • •Roasted banana ice cream
  • •Tawny or ruby port
  • •Cafe Cubano
  • •Sweet and buttery blue cheese
  • Fruit-forward syrah

Tasting Notes

Fragrance Fudgy and floral at the same time, with warm caramel notes in the aroma

Mouthfeel Hearty, creamy mouthfeel with a light crunch from well roasted nibs

Aroma Earthy, sour cherry with a hint of orange zest aroma

Flavor Complex: nutty, earthy, slightly floral with pineapple juice notes, freshly made black tea

Sweetness Molasses, caramel or panela sweetness

Acidity Bright Acetic acid notes

Bitterness Gentle bitter notes in the uniquely flavored nibs

Astringency Nut skin, cacao astringency is not overpowering but adds to the complexity of the chocolate

Finish Nutty, finish with astringency / acidity in perfect balance

Balance Beautiful 72% dark that takes you to the rainforest with all its layers, punctuated by a nutty, rich origin nib

Recipes

  •  
  • Loria's Hazelnut Chocolate Molé
  •  
    •  
    • Ingredients
    • •1 plum tomato
    • •2 tomatillos
    • •1 onion
    • •3 garlic cloves, peeled but left whole
    • •2 oz new mexico chiles (3-4)
    • •1 oz guajillo chiles (4-5)
    • •1 T chipotle chile powder
    • •1/4 oz chipotle peppers in adobo sauce
    • •3 T black raisins  
    • •1 t maple syrup
    • •3 T toasted sesame seeds
    • •1 C toasted hazelnuts
    • •1 t cinnamon
    • •4 whole cloves
    • •4 cardamom pods
    • •1/2 t fennel seeds
    • •1/2 t coriander seeds
    • •3 star anise
    • •1/4 t black pepper
    • •3 oz jcoco dark with nibs chocolate, chopped
    • •3-4 C vegetable broth
    • •salt to taste
    • •1 can of jackfruit

     

    Steps

    1. Prepare and soak chiles: Slice the dry chiles open and remove the seeds.

    2. Put chiles and raisins in a bowl and pour hot water over them until completely covered and leave to soak for 30 minutes.

    3. While the chiles are soaking, prepare the veggies: Chop the onion, tomatoes and tomatillos, mix with 2 tbs of olive oil and a pinch of salt.

    4. Roast at 500 °F or low broil. 5. After 10 minutes, add the garlic cloves and continue to broil for another 10 minutes or until veggies are charred.

    6. While the veggies are roasting, prepare the nuts and spices: In a dry skillet, toast the whole spices - cloves, cardamom, black peppercorns, coriander seeds, fennel seeds, sesame seeds - for 2-3 minutes. 7. Transfer to a spice mill, and grind.

    8. Drain the chiles and raisins and transfer to the food processor blender. Add in the hazelnuts, roasted veggies, sesame seeds, maple syrup, chipotle chiles in adobo sauce, and spices to the food processor and blend until mixture becomes a paste.

    9. Dropping 1 Tbs of veggie broth at a time to help mixture blend smoothly.

    10. Heat 3 cups of the vegetable broth and add in the chopped dark chocolate and stir until completely melted.

    11. Add in all ingredients from your food processor to this pot. Using a handheld blender, blend all ingredients together completely until sauce is achieved. If sauce is too thick, simply add more veggie broth or water, 1 Tbs at a time.

    12. Rinse off 1 can of jackfruit and break up into shreds. Put in a medium sized pot and ladle 2 cups of the molé on top of the jackfruit and stir until combined.

    13. Simmer for 10 minutes until mixture is warmed.

    14. Serve with chopped hazelnuts, sesame seeds and cilantro.  



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