Cocoa Huatia by Luis David Valderrama, Mil Moray Restaurant
Mil, Virgilio Martínez’s restaurant located on the ruins of Moray (Peru), focuses on ancestral native cuisines with products grown in different altitudes of the Andes.
As explained by the Cuisine Chef, Luis David Valderrama, the roots, herbs and ingredients used in the dishes are provided by native communities that live near the restaurant. In this way, their menu becomes a great opportunity to discover curious flavors and aromas.
Below, we share a recipe for one of its creations, Huatia de cacao, in which we find interesting ingredients such as cocoa mucilage fruit pulp and panela, a natural sweetener with widespread use in South America that is extracted from sugar cane.
Chocolate cream
- 420 g natural yogurt
- 420 g milk
- 170 g egg yolks
- 100 g panela
- 400 g 70% chocolate
In a bowl, weigh the chocolate and set aside. In a pot, add the natural yogurt and the veal milk until it reaches 90 degrees. In a bowl, blanch the yolks with panela
Mix half of the hot milk with the blanched yolks, add the other half, and mix it by folding it in until it reaches 85 degrees.
Add the chocolate to the bowl, mix with a rubber spatula by folding it until it cools to 30 degrees.
Mucilage snow
- 1200 g cocoa mucilage fruit pulp
- 1500 g natural yogurt
- 250 g panela
In the blender, place the natural yogurt and the panela until it reaches a creamy point. In a processor, add the pulp and add to the previous mixture. In a bowl mix homogeneously. Pack and freeze. Once frozen, cut into cubes and process.
