Chocolate Festival of Belize
Chocolate Cooking Competition
The following two recipes were entered into the chocolate cooking competition as part of the Taste of Toledo celebrations on Front Street in Punta
Gorda on the Saturday of this year’s Chocolate Festival. We are pleased to reproduce them below for our readers with thanks to Katarina Polonio and Jill
Dark Temptation Cake by Katarina Polonio
- Pre-baked brownies for center
- 2 cups sugar
- 1 3/4 cups of flour
- 1 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla essence
- 1 cup hot dark coffee
1. Heat oven 350F. Grease and flour two 9-inch round pans or a
13”x9” baking pan.
2. Stir together the sugar, flour, cocoa, baking powder, baking
soda and salt in a large bowl. Add the eggs, milk, oil and vanilla. Beat on a medium speed for 2 minutes. Stir in hot coffee. Pour the
batter into the prepared pan.
3. Bake for 30-35 minutes for round pans and 35-40 for the
13”x9”pan or until toothpick inserted in the centre comes out
Cool for 10 minutes then remove from pans.
Then frost with your favorite frosting and garnish with cocoa nibs
and chocolate bar chunks.
The brownies that are baked into the center of the cake...
1 box of Hershey's brownie mix
Mixed as said on the box
Baked in a rectangle pan.
Cut into 1 inch square bites.
Roll the baked square bites into a ball by using your hands.
a chocolate bar chunk into the brownie bite. Then place them into
the greased and floured pan before pouring in the cake mix.
Chocolate Chili by Jill Burgess Young
- 2 medium onions
- coconut oil
- 3 tomatoes
- 1 head of garlic
- 3 quarts water
- ½ cup chili powder
- ¼ cup of cumin powder
- 1 teaspoon black pepper
- 1 teaspoon cinnamon powder
- Ground chili pepper from PG Market
- 1/8 cup of sugar
- 1 teaspoon salt
- 2-3 cups of black beans, boiled and pureed
- 3 small cans tomato paste
- ½ to 5/8 cup grated cacao beans
- Plantain (optional)
1. Sauté the onions in a tablespoon of coconut oil and soften
them. Add chopped tomatoes and chopped garlic, sauté. Add the
water, chili powder, cumin, black pepper, cinnamon, big pinch of
ground chili pepper, sugar and salt.
2. Simmer then add the black bean puree, tomato paste and grated
cacao and stir until well mixed. Simmer slowly until it thickens.
Note: Although it is nice and thickens it up a little, the tomato
paste is optional and I sometimes omit it because it gives me
heartburn! Highly recommend the beans pureed or whole and
squished a bit, not only to thicken it but to add protein. The
plantain is a texture substitute, not a protein substitute. The
plantain will thicken the chili after simmering a few minutes.