Skip to main content

#GuacSquad12 BONUS Recipe: Chocolate Guacamole #sponsor

By

I've just wrapped up my multi-day, multi-blogger event - #GuacSquad12 - that was sponsored by Casabella, Gourmet 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.*
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more