Thanks very much to Emilie of the blog Conscious Kitchen for developing this recipe using our chocolate.
photo and recipe by Emilie Hardman of Conscious Kitchen
Try this frosting on Vegan Guajillo Chili Chocolate Mexicano Cupcakes. You can get the recipe here.
170 grams (2 bars) Taza 60% Dark Dominican Republic Origin Bar or 70% Dark Dominican Republic Origin Bar, finely chopped
3/4 cup unsweetened soy milk (Vitasoy brand is recommended)
1/4 cup agave syrup *
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
pinch of sea salt
* Agave is a sweet syrup that is derived from the agave plant. It is increasingly common in well-stocked grocery stores and health food and specialty markets.
1. Place finely chopped 70% Dark Dominican Republic Origin Bar in the bowl of a stand mixer.
2. In a small saucepan, heat the unsweetened soy milk until bubbles begin to form at the edges of the pan. Stir in the agave syrup and vanilla and immediately pour over the chopped chocolate. Let stand for 30 seconds. Add cinnamon and sea salt, stirring until mixture is smooth and consistent in color and texture. Scrape down sides as needed to fully incorporate all ingredients. Let stand at room temperature until mixture has thickened.
3. Fit mixer with a whisk attachment and whisk mixture until light and fluffy. Use frosting promptly or it will become stiff and hard to work with. If making ahead of time, the frosting can be stored and beaten until soft just prior to use.