RECIPES

With Antonio Pueo products, you can make exciting desserts and drinks for your family and friends to enjoy with.

MILK CHOCOLATE CAKE

Ingredients :

  • 3 Tbsp Butter
  • 1 cup Boiling water
  • 1 1/2 cup All-purpose flour
  • 1 1/3 cup Light brown sugar, packed
  • 1 1/2 cup Antonio Pueo Ground Chocolate
  • 1 tsp. Baking Soda
  • 1/4 tsp. Fine Salt
  • 2 pcs. Fresh eggs
  • 1/3 cup All-purpose Cream soured, with
  • 1/2 tsp. Vinegar
  • 1 tsp. Vanilla extract

Procedure :

  1. Prepare 2 greased and lined 8 x 8 inches round baking pans.
  2. Preheat oven to 350°F (or 180°C for gas) for at least 15 minutes before baking.
  3. In small bowl mix cream with venigar.
  4. In medium-sized mixing bowl, combine Antonio Pueo Ground Chocolate, butter, boiling water. Stir until chocolate is melted.
  5. In large mixing bowl combine flour, brown sugar, baking soda, salt. Take a fork or wire whisk and stir to blend thoroughly.
  6. Blend eggs, soured cream and vanilla beat vigorously by hand for two minutes (or with electric beater on medium speed for 1 minute).
  7. Pour batter into prepared baking pan. Bake for 35 to 40 minutes or until cake tester comes out clean. Cool completely on cake rack; frost if desired. Make 8 to 10 servings.

NOTE: This recipe is for use on conventional equipment (baking pans and oven). Please shorten baking time and/or lower baking temperature when using special baking pans and special ovens (turbo or convection).

SPANISH CHOCOLATE

Ingredients :

  • 1 pack (200g) Antonio Pueo Chocolate Excellent
  • 1 liter Hot Water (4 cups)
  • 1 can Evaporated Milk or Cream (about 1 cup)

Procedure :

  1. Crush, grate, or chop the chocolate.
  2. In 2-liter size cooking pot, boil water. Drop chocolate into boiling water. Stir, taking care not to burn the chocolate.
  3. In small bowl mix cream with venigar.
  4. Continue to stir mixture until chocolate has completely melted. Add milk and a teaspoon of fresh butter, then turn off the fire. Beat to a froth. Serve.

SPECIAL CHAMPORADO

 Ingredients :
  • 1 cup glutinous rice "malagkit"
  • 4 cups water
  • 1/8 tsp. Salt
  • 1 cup "thin" coconut milk
  • 8 tablets Antonio Pueo Chocolate "Excellent" or "Rollos"
  • 1 1/2 cups "thick" coconut cream "kakang gata"
  • 1/2 cups brown sugar (packed)

Procedure :

  1. Extract 1 1/2 cups pure coconut cream from 2 to 3 large, freshly grated coconuts. Set aside in refrigerator.
  2. Add water to coconut and massage, then extract thin coconut milk. Set aside.
  3. Wash the rice at least 2 times and then boil in water until rice is almost soft.
  4. Add the salt, "thin" coconut milk and Antonio Pueo Chocolate. Stir continously until rice is soft and tender "lugaw".
  5. When done add "thick" coconut cream and sugar. Stir well over low fire until mixture starts to boil. Serve steaming hot. Best if accompanied with beef "tapa" or grilled salty fish "tuyo".

ULTIMATE HOT CHOCOLATE ESPRESSO

Ingredients :

  • 1 can or tetra-brick All-Purpose Cream or fresh Cream (250 grams)
  • 100 grams Ground Chocolate or 1/2 pack Antonio Pueo Excellent (3 tablets)

Procedure :
  1. Measure Antonio Pueo Ground Chocolate and place this in a medium bowl or heat proof pitcher. If using Chocolate Excellent, chop well or grate chocolate first. Then set aside.
  2. In a small thick bottomed pot, heat Cream up to a boil while stirring continously to prevent cream from burning.
  3. Turn off the fire and while cream is still boiling immediately pour all the cream over the chocolate stirring continously until chocolate is completely melted and mixure is a smooth brew.
  4. Serve steaming hot in small "Jicara" which is a small cup for serving Chocolate in the old world tradition. (it is the same size as the demitasse used for coffee espresso.)
  5. When done add "thick" coconut cream and sugar. Stir well over low fire until mixture starts to boil. Serve steaming hot. Best if accompanied with beef "tapa" or grilled salty fish "tuyo".

For presentation, you may want to serve the Hot Chocolate in style over a hot plate or a candle-lit warmer to maintain its velvety consistency as the chocolate will thicken too quickly if allowed to cool.

ASY CHOCOLATE or CAFE MOCHA MOUSSE

 Ingredients :
  • 3 1/2 envelopes of a la taza Instant Spanish Chocolate or a la taza Chocolate Mocha
  • 1/8 cup boiling water
  • 1 brick (250 ml) or 1 can all-purpose Cream, chilled in freezer

Procedure :

  1. In a large bowl, melt a la taza Instant Spanish Chocolate in hot water and set aside to cool.
  2. Freeze the cream well. when cold enough to whip, transfer to a medium sized mixing bowl.
  3. Using a hand mixer or blender whip the cream until almost doubled un bulk. then gently fold in the chocolate mixture mixing until well blended.
  4. Once mousse is well blended and smooth transfer into small chocolate cups or tulip classes and cover with plastic wrap. Refrigerate for another 1 to 2 hours. Serve very cold as a dessert or use as filling or topping on chocolate cakes. For garnishing of dessert top with more whipped cream.

 

Affiliate Sites: Destileria Limtuaco & Co., Inc. | Convoy Marketing Corporation | Archipelago Water Products, Inc. | Foresight Books Publishing, Inc.

Copyright & All Rights reserved 2009 Created by : CMC Technical