Skip to main content

#GuacSquad12 BONUS Recipe: Chocolate Guacamole #sponsor


I've just wrapped up my multi-day, multi-blogger event - #GuacSquad12 - that was sponsored by CasabellaGourmet Garden Herbs & Spices, and Melissa's Produce.  In case you missed it, you can still get the scoop. And, if you love guacamole, you should definitely explore all of the creative takes on guac: here.

I made a Holy Mole Guac on the first day of the event and shared a Chunky Greek Guacamole on the last day of the event. While I was so excited about all of the versions - we had Roasted Peach Guacamole from Jane's Adventures in Dinner; Deviled Egg Guac from A Day in the Life on the Farm; and a Grilled Guacamole from Cafe Terra; and so many more - I realized we were missing a dessert guacamole.

No one had taken the plunge to create a guacamole as a final course. Hmmm...


So, in typical Camilla-style, I embraced the adventure and decided to create a chocolate guacamole as a bonus recipe for #GuacSquad12. Mixing avocado and chocolate isn't too much of a stretch, really; I've made chocolate-avocado pudding several times before.


Ingredients

  • 3 ripe avocados 
  • 4 T ginger syrup
  • 2 T organic granulated sugar
  • 1/3 C unsweetened cocoa powder
  • 1/3 C semi-sweet chocolate chunks or chips
  • plain crackers for serving - or even cookies



Procedure
Peel and dice the avocados. Place the avocado, ginger syrup, sugar, and cocoa powder in a large mixing bowl. Mash the avocados, incorporating the other ingredients, until your desired texture.


Stir in the chocolate chunks and spoon into a serving bowl.


I served these with plain-ish rice crackers. My crew thought it was too savory (no such thing in my mind!) and thought I should have served it with cookies. Maybe next time...

Here are Our Sponsors*... 
and how you can find them around the internet

Casabella
on the web, on Twitter, on Facebook, on Instagram

Gourmet Garden Herbs & Spices
on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa's Produce
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

The Giveaway...
Our generous sponsors have contributed prizes for this event. 
Click for the giveaway: enter here!

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. 
Although this post is sponsored, all opinions are our own.*

Comments

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...