Aztec Chocolate Skulls

The cacao tree, which yields the berries, or "beans," that are the basis of chocolate, first appeared somewhere between Mexico and South America; but, the processing and culinary use of cacao was first developed in what is now Mexico. Mexican chocolate (which also refers to the foamy drink) is the round, flat disks of cinnamon-scented chocolate. The word "cacao" can be traced back to the Olmec inhabitants of Tabasco, Chiapas, Veracruz, and parts of Central America, and was passed on to the lowland Maya who succeeded them in this territory. The Maya, who flourished for eight centuries before the Spanish arrived, used their beloved chocolate in rituals such as wedding ceremonies. The Aztecs, who later came to dominate central Mexico, believed that chocolate symbolized power and glory, and used it as part of their rituals by giving the drink to human offerings in order to bless the sacrifice. Creepy! 

With Halloween and Day of the Dead almost here, I wanted to share this delightfully spooky, super easy recipe for "Aztec Chocolate Skulls." I used commercially available silicone skull molds (mine were made by Wilton and designated for ice cubes), Ibarra Mexican chocolate, milk chocolate chips, rice krispies, and edible gold flakes (purchased from Sur la Table). The combination makes an exotically delicious treat, perfect for the Aztec Gods! 

Aztec Chocolate Skulls

Makes 15 skulls, depending on the size of your mold.

Ingredients:

1 disk Ibarra Mexican chocolate

5 ounces milk chocolate chips

1/2 cup rice krispies

Edible gold flakes (optional)

Directions:

Sprinkle the mold with gold flakes, set aside. Bash the disk of Ibarra (still in it's package) against a cutting board, to break it up a bit. (It's hard as a rock!) Open the package, and drop the Ibarra and half the milk chocolate chips into a bowl placed over a pan of simmering water. (See Gadgets, for "No Double Boiler?") 

With a spoon, keep turning and squashing the chunks of Ibarra until it is completely softened and mixed with the milk chocolate. 

Remove from the heat and stir in the remaining milk chocolate until completely melted. Stir in the rice krispies. With a spoon, spoon the chocolate evenly in the mold, pressing down with your fingers.

Refrigerate until set, about 2 hours. Pop them out of their molds and serve! (Best served at room temperature.)

Thanks to Karen Hursh Graber for the background on Mexican chocolate via Mexconnect.