The Aztec and Mayan people of Central America and Mexico indulged in a revered potion of crushed cacao beans, chillies, cornmeal and spices, believing the drink to hold aphrodisiac powers within. Our modern version may behold similarly beguiling traits…

Aztec Elixir Couture Cocoa: ancho & chipotle chillies + Ceylon cinnamon + Madagascar vanilla bean + cornmeal + dark chocolate.

Serves 5–7 depending on the chocolate density preferred.

Consume within 9 months.

VEGAN product containing no animal or dairy ingredients.

SKU: CO-AZT-008

"These three cocoas were the second collection I created. They were meant to be tried as a set or a flight, where you would taste your way from white to spice. Bianca's nose, the bouquet is heaven! If all I could do is smell this cocoa I would be a happy camper. The Aztec Elixir was the first chili and chocolate drink on the market and I remember how people were so wide-eyed and disbelieving…until they took a sip. The ancho and chipotle chillies with bits of vanilla are so well complemented with the chocolate, it just warms me up. The vanilla sugar we make is truly my favorite part of drinking both the La Parisienne and the Aztec Elixir. Instead of just using an extract I like EATING the vanilla bean itself. In fact, the vanilla bean flavor is in the pods not the little seeds, so when you have a sip of the cocoas you actually bite into small bits of vanilla bean and chew. The texture is somewhat similar to coconut."
–Katrina

Chocolate Chili Mole Marinade

Yields: Enough marinade for 1 pound of flank steak or up to 8 pork chops

Ingredients:
18 ounces Mexican beer
3/4 cup Aztec Elixir Cocoa
1 1/2 tablespoons soy sauce
1 tablespoon Worcestershire
splash of sake
sea salt
green peppercorns

Directions:
Prepare an ice bath in a large metal bowl, set aside.
In a small sauce pan heat the 1 1/2 bottles of beer. Once the beer is warmed add the cocoa mixture. Stir to combine. Once the cocoa is completely melted pour into a bowl, add the other ingredients and place the bowl in the ice bath. Cool to room temperature place the marinade and the meat in a large bowl or large ziplock bag and refrigerate for at least 1 hour or overnight.

Grilling:
Heat grill to hot! Salt (sea salt) and grind green peppercorns (or whatever you have available) on both sides of the meat and cook on grill until desired pinkness. Salt lightly on both sides after having taken the meat off the grill and be sure to let the meat rest for 10 minutes, 5 minutes on each side before slicing. Bon Appétit!