Spice it up with cocoa bitters

MOST of you know that I am a great supporter of the indigenous foods of this island, especially when it comes to our local cocoa and chocolate. So when Angostura introduced its cocoa bitters earlier this year I was gleefully rubbing my hands together in anticipation of trying a bottle. It did not disappoint.

The cocoa bitters is crafted in the Angostura style from our Trinitario cocoa, the flavours are rich, fruity, and floral with heavy notes of cocoa combined with their trademark aromatic botanicals. Delightful when added to drinks, and especially in savoury and sweet entrées and desserts. Christmas is just around the corner I know it will be a flavour highlight in my ponche de crème!

Molten chocolate cakes

½ cup butter

6 ozs Trinidad dark chocolate –70 per cent

2 eggs

2 egg yolks

¼ cup brown sugar

½ tsp grated tonka bean or 1 tsp vanilla

2 tbs Angostura cocoa bitters

3 tbs all-purpose flour

Preheat oven to 450F

Melt butter with chocolate over a double boiler, stir to a smooth silken mixture. Remove.

Beat eggs with sugar until thick, add tonka or vanilla, stir in cocoa bitters.

Combine flour with egg mixture, mix to smooth.

Stir in chocolate and butter mixture.

Pour mixture into 4 greased ramekins, bake for only 10 mins.

Serve with whipped cream if desired.

Peanut butter cake with yoghurt and cocoa bitters glaze

½ cup unsalted butter

⅓ cup smooth peanut butter

½ cup granulated sugar

1 cup brown sugar

2 eggs

2 cups sifted all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup full fat unflavoured yoghurt

1 tsp vanilla

2 tbs Angostura cocoa bitters

Preheat oven to 350F

Grease and line a 9x13 sheet pan

Cream butter and peanut butter until light and creamy, add sugars and beat until fluffy.

Add eggs one at a time and beat well.

Combine flour with baking powder and soda.

Add salt, stir yoghurt with vanilla and cocoa bitters.

Add flour alternately with yoghurt, adding flour in 3 parts, yoghurt in 2.

Bake for 35 minutes, cool and glaze.

For the glaze:

Combine 4 cups sifted icing sugar with 2 tbs cocoa bitters, add a little water to bring to a spreadable consistency.

Spread glaze onto cake.

Finish with a shower of chopped peanuts.

Spicy chilli with cocoa

2 tbs veg oil

1 lb ground beef

2 onions, chopped

2 tsp chopped garlic

2 tbs chilli powder

1 tbs ground cumin

½ tsp cayenne pepper

1 tsp dried oregano

1 tbs unsweetened Trinidad cocoa powder

1 tbs cocoa bitters

2 jalapeno peppers, seeded and chopped (optional)

1 15-oz tin red beans with the water 1 15-oz can diced tomatoes

1 bunch cilantro chopped

In a medium-sized Dutch oven or saucepan, heat oil, add ground beet and turn until no longer pink, add onions, garlic and dried spices, stir well.

Stir in cocoa powder, cocoa bitters, peppers and beans, stir, add tomatoes. Season with salt.

Cover and simmer for about 40 minutes until thick. Stir in chadon beni.

Serve with grated cheese, sour cream and corn bread

Serves 6 to 8