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Sweet Heat Recipes
by Jennifer Pierce

  • Content Type:
  • Education/Information,
  • How-To,
  • Recipe

Did you know that the ancient Aztecs first invented chocolate?  

It's true!    Chocolate was first made only as a beverage mixed with spices.    It was  often bitter or spicy.     Later, Europeans began to add sugar and milk to create the chocolate we know today.    Now you can  drink Chilate, a beverage similar to the orgininal "chocolate" in south Mexico.  

The Cocoa Exchange has brought the flavors of this ancient Aztec Chocolate to  America with their Aztec Spice Cocoa Powder.    This is COCOA with a KICK!!  Cinnamon and chipotle amp up the flavor in this premium cocoa powder.  

BONUS POINTS... IT'S SUGAR  FREE!!!

I got to play around with this fun product.  Check out what I came up with!  Lots of Sugar Free and Keto-Friendly recipes ahead...

 

Aztec Cocoa Caramels

14 oz Sweetened Condensed Milk                                           1 cup Light Corn Syrup

1 stick of Butter                                                                          2 tsp Vanilla Extract

1.5 cups of Sugar                                                                      6 Tbs Aztec Spice Cocoa Powder

 

 

Line 9x9 inch pan with parchment paper.

Melt butter on stovetop over medium heat.  Add all other ingredients (except vanilla) and stir continuously until caramel reaches 248*F.  

Remove from heat and stir in vanilla. Pour into prepared pan and spread evenly.  

Allow to cool completely.  Turn pan over to remove caramel in paper.  Cut into desired size and wrap in Wax Paper.  

 

Sugar Free Aztec Chocolate Mousse

2 cups Heavy Whipping Cream                                            4 oz Cream Cheese (softened)

20 drops liquid Stevia                                                            1 tsp Vanilla Extract

1/2 cup Aztec Spiced Cocoa Powder

Whip heavy cream until stiff peaks form.  Mix in half the stevia and cocoa powder.  

In a separate bowl, mix cream cheese with vanilla and half of the Stevia.  

Fold whipped cream mixture into the cream cheese mixture.  

 

 

Aztec Chocolate Keto Fat Bombs

8 oz Cream Cheese (softened)

1/2 cup Aztec Spice Cocoa Powder

1/4 cup Coconut Oil (melted)

Optional Cocoa Nibs

Optional Stevia to taste

Mix all ingredients.  Spoon spoonfuls onto lined cookie sheet.  Freeze for 20 mins or until firm.  Store in freezer in a sealed container.

 

 

You can purchase the Aztec Spice Cocoa Powder and other products from The Cocoa Exchange at www.myTCEsite.com/jenniferPierce

or by contacting Jennifer Pierce, Cocoa Queen, at 240-821-3009 or MyCocoaExperience@gmail.com

Or find me on Facebook at www.facebook.com/DiscoverChocolateWithJenn 

 

 

About the Contributor

Jennifer Pierce / Cocoa Queen

The Cocoa Exchange Hagerstown, MD

Hi! I'm Jenn, the Cocoa Queen! I have a blast sharing chocolate with new friends at in-home tasting parties! From Chocolate Martinis to Chocolate Hot Sauce, there is truly something for everyone. This benefits of this company are endless: free luxury vacations, one of the best compensation plans in the industry, backed by billion-dollar Mars, Inc., and tons of support. Is it work if you are having this much fun?
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The views expressed in this article belong to the article contributor and do not necessarily reflect the views of the NDSR™ or directselling.me.