Those of us that enjoy fine organic gourmet meals will find Hacienda Chichen Resort restaurant Chilam Balam continues to offer the best quality and menu selection in the region of Chichen Itza, Yucatan, Mexico. We highly recommend Chilam Balam Restaurant as the best restaurant in Yucatan to enjoy fresh organic food choices and fine gourmet cuisine; also if you plan a party this Colonial hacienda green hotel gives excellent gourmet catering and party services. Chef Josue Cime's mastery of Mayan and Fusion Cuisine has earned him the respect and admiration of many food experts and reviewers. We thank him for his generous desire to share some of his most celebrated Mayan cooking recipes and culinary secrets! As the Executive Chef for Hacienda Chichen Resort and Yaxkin Spa, located in Chichen Itza, Yucatan, Mexico, Chef Josue Cime cooking style blends the nutrition rich value of organic food produce choices with the warm, calming taste of his Mayan Culinary traditions, creating a unique Mayan Fuision Cuisine filled with gourmet delicate aromas, textures, and flavors that delight many travelers visiting this Mayan Region in the Yucatan Peninsula, Mexico.
Here is one of Chef Josue Cime's most celebrated Chocolate Recipes:
FOR THE LOVE OF CHOCOLATE
100% Mayan Kakaw Gourmet Chocolate Sorbet
Hacienda Chichen Executive Chef, Josue Cime, an indigenous Maya chocolatier who loves rich deep bittersweet chocolate; for sure, he cherish this family organic chocolate sorbet recipe which truly requires top-quality Kakaw (cocoa powder) to reach its fullest deep aroma and rich flavor. The quality of the cocoa powder makes all of the difference when it comes to nutrition value since it is filled with antioxidants and mood smoothing polyphenols. A great recipe to enjoy after a day of stress, an exquisite easy to make gourmet treat!Ingredients: for a liter of sorbet (about 1 quart)
- 200 grams of raw unbleached sugar
- 555 ml. of fresh water
- 75 grams of organic unsweetened chocolate or Maya Kakaw (a top-quality cocoa powder will do)
- Pinch of salt (for a real Maya taste add a pinch of dried red chili)
- 170 grams of minced organic bittersweet dark chocolate
- 1/2 teaspoon pure organic vanilla extract
Place raw sugar, Kakaw, and salt in a large, deep saucepan. Slowly the water while whisking this dry mixture together to make an uniform, thick mixture. Cook over a gentle heat and frequently stir the mixture to retain its uniform texture. Bring to a boil but don't let it foam; simmer for 45 minutes and remove from heat. Before cooling, add the fine chop chocolate and whisk until melted; then, stir in the pure vanilla extract and up to 3/4 cup of fresh water to create a soft-body mixture.
Smooth mixture in a blender for half a minute for a gourmet lightness. If you use an Ice-Maker, follow its manual; otherwise try our Maya Chocolatier Chef Josue Cime's traditional sorbet making hand-system. Here is how he does it:
Freeze & Mix Hand Method to make any Sorbet: Pour mixture in any wide freezer-proof container and cover it tightly with a lid; to avoid ice crystals and freezer burn. Place in the coldest side of your freezer for about one hour (or a bit more until the mixture is solid outside but not ice-hard). Brake the semi-frozen mixture and place it in a blender until it creates a smooth ice-frozen texture, then return to the freezer following the same care done the first time, to avoid ice crystal formation. Repeat three or four times, same steps from freezer to blender, until forming a uniform thick sorbet texture; repeat procedure every half an hour or before mixture hardens.
When the sorbet achieves its final smooth texture, place it in an air-tight container in the regular cool part of your freezer. Sorbet will remain smooth if properly handled between servings. Just make sure the mixture does not melt down or over freeze.
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