Fair Trade Certified™ Cordilleria chocolate is a blend of Criollo and Trinitario cacao beans grown and processed in Colombia, whose farmers receive a better price for their beans — and where more of that money stays in the community.
By Chef de Cuisine Alex Olson, Cisco – San Jose
- 10 ounces Cordillera Chocolate
- 1/4 cup peanut butter
- 1 tablespoon light agave nectar
- 1 tablespoon canola oil
- 1/4 teaspoon sea salt, finely ground
- Line 10 miniature muffin tins with paper liners. Thoroughly mix the peanut butter, sea salt, and agave nectar in a bowl. Set aside until chocolate is ready.
- Melt the Cordillera chocolate and canola in a metal bowl over gently boiling water or double boiler. Stir with a heat-resistant spatula. Do not allow any water to come into contact with the chocolate.
- Place 1 tablespoon of melted chocolate into the paper-lined muffin cups. Next place 2 teaspoons of the peanut butter mixture in the center of the chocolate. Cover with more chocolate to cover the peanut butter.
- Refrigerate until set. Can be stored in the refrigerator, but allow to sit for 5 minutes at room temperature (to soften) before enjoying.