Recipes from Mexico - ChocoStory

Ingredients

• 1 kilo corn
• 1 spoonful of quick lime
• 250 grams of roasted and peeled cocoa beans
• 3 litres water
• 250 g corn
• 2 kilos ground cinders
• 50 g roasted peeled cocoa beans
• 250 g sugar
• 3 pixtles (apricot tree seeds from the Antilles)
• 10 cocoa flowers
• 1 kilo dry cocoa
• 10 Tabasco peppers
• water or milk
• sugar to taste
• 1 kilo roasted cocoa beans
• 2 cups roasted almonds
• 2 spoons of milled cinnamon
• 2 cups of sugar
• 2 heated egg yolks
• 1 kilo grilled and crushed tortillas
• 250 g peeled and roasted cocoa beans
• 10 g cinnamon, cut into small pieces
• 5 g rocou paste
• water, as necessary