Cacao-Chile Balls

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Cacao-Chile Balls

 

3 ounces (about 2/3 cup) cacao nibs

3 ounces (about 1 cup) piquin chiles

1 (1-inch) stick true cinnamon (soft Ceylon cinnamon,

sold as canela in Hispanic markets), coarsely chopped

1/2 teaspoon allspice berries

1 teaspoon salt

1 teaspoon Spanish smoked paprika

 

Heat a griddle, medium-sized cast-iron skillet, or

Mexican comal over medium heat. Add the cacao nibs and

dry-roast for 2 minutes, until fragrant, turning

constantly with a wooden spoon or spatula. Turn out

into another container and set aside.

Add the chiles, cinnamon stick, and allspice berries

to the griddle and roast the same way, stirring, for 2

minutes. Scrape into an electric spice mill or coffee

grinder with the salt and paprika; grind to a fine

powder.

Combine the spice mixture and roasted cacao in a

mini-food processor and process into a warm, sticky

paste, 3 to 4 minutes, stopping to scrape down the

sides of the bowl. Scrape out onto a work surface and

shape into 12 small balls. Let sit until thoroughly

dried. Store in a tightly sealed jar. When ready to

use, grate over any dish of your choice.

Makes 12 balls.