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Recipes

Royal Terra Nostra Organic Mousse (Serves 4)
Ingredients
1 x 3.5 oz Terra Nostra Double Dark Truffle Bar or 3.5 oz Terra Nostra 73% Intense Dark Bar
4 organic or free range eggs

Method
In a double boiler melt the chocolate bar.  Meanwhile, separate the egg yolks and whites into two bowls. Whisk the egg whites until the consistency of a meringue.  Put the bowl that holds the yolks in a larger bowl filled with hot water.  Once yolks are warm (about body temperature), add to the chocolate, stirring to mix thoroughly. Add half the egg yolks to the chocolate yolk mixture, and combine with a rubber spatula using a vertical, circular motion: slowly incorporate the egg whites capturing air.  Add the other half of the whites.
Divide the mousse into champagne glasses or glass bowls.  Refrigerate for at least four hours and serve topped with whipped cream and/or berries or more shaved Terra Nostra chocolate bars!

Terra Nostra Milk or Dark Chocolate Ganache Truffles (as seen on Breakfast Television with Simi Sara, Makes 40 pieces, ½ ounce truffles)
Ingredients
4 x 3.5 oz Terra Nostra Satin Milk Chocolate Truffle Bars or Double Dark Truffle Bars
¾ cup heavy cream

Method
Break three of the bars into small pieces. Finely grate the fourth bar with a cheese grater.
Bring heavy cream to a boil and remove from heat.  Slowly add the three bars to the cream in a medium-sized bowl and blend continuously using a hand held powered mixer or whisk.  When thoroughly combined, refrigerate for forty five minutes.
Scoop ganache from bowl with a teaspoon, forming truffles by rounding with the fingers.  Cover a piece of wax paper with grated chocolate.  Roll each truffle in grated chocolate to cover.  Arrange on a plate and serve or cover with wax paper and refrigerate for up to
7 days.

Merienda Recipes

Drinking Chocolate
Ingredients
1 x 3.5oz      Terra Nostra™ Organic Chocolate bar, your choice from:
                   73% Intense Dark, Dark Truffle or Milk Truffle
24 oz           Your Choice of Milk

Method
Break off sections of your selected flavor Terra Nostra Organic Chocolate bar.
Warm milk to steam temperature without boiling and pour into jug. Add the chocolate pieces and stir with whisk or wooden molinillo until all chocolate is melted. Keep whisking to create a creamy rich froth.  Or you can use a Cocoa Latte machine made by Back to Basics and the machine melts, mixes, frothes and serves your hot cocoa drink.
Pour into cups raising the jug while pouring to evenly distribute the froth and liquid mixture.
Sip with care as the temperature may be too hot, but have patience it will taste terrific! 
Dunk in any of the Merienda cookies and pastries you're baking.

Almond Raspberry Horseshoe Cookies
Ingredients - Base Recipe
7 oz or 200g   self-rising flour
1 teaspoon     bicarbonate of soda
2 oz or 56g     organic salted butter cut into small chunks
1 1/2oz or 42g  organic sugar, semi- refined
2 oz or 56g     organic golden syrup or agave nectar or organic glucose
4 oz or 108g   chopped raw almonds
4 oz or 108g   all fruit raspberry spread or raspberry marmalade
2   egg yolks
For Dipping
1                   Terra Nostra™ Organic Chocolate Dark Truffle Bar
1 oz. or 28g    organic slated butter

Method - Making the Base
Sift flour and bicarbonate of soda into a mixing bowl.
Using your hands blend in the butter chunks until the mixture resembles bread crumbs.
Stir in the sugar and Raspberry all fruit spread.
After which, add the syrup mixing all ingredients with wooden spoon, finishing off the pieces.
Baking the Base
Pre-heat oven to 350F (180C).
2 baking trays 11" x 16" lined with baking parchment paper or greased with butter.
Roll into large cylindrical rope, approximately 3/4" in diameter, cut sections off 3" long, roll once again the balls in the chopped almond until fully covered and shape into a horseshoe, making the ends thinner and pointier by rolling and extending them (some soft pulling is allowed) and place in greased cookie sheet (approx. 16 per sheet) with lots of room as the dough will expand.
Brush with egg yolk before baking,
Bake for 15-20 minutes or until the cookie surface appears cracked.
Dipping the cookies - the Dipping Chocolate
Melt chocolate bar in double boiler, once melted add the butter, stir until thoroughly mixed, dip cookies and let dry.  Great addition to your Merienda!

Ganache Truffle Nest (No Baking Required)
Ganache Center
Terra Nostra™ Organic Milk or Dark Chocolate Ganache Center/Truffles
Good for 80 pieces, 1/4 ounce truffles or fillings (What you don't use for the cookies you can roll into balls and make fresh cream ganache truffles)

Ingredients
4          3.5 oz Terra Nostra™ Organic Milk Chocolate Truffle Bars or Dark Truffle Bars
3/4 Cup  Heavy cream

Method
Break three of the bars into small pieces. Finely grate the fourth bar with a cheese grater.
Bring heavy cream to a boil and remove from heat.  Slowly add the three bars to the cream in a medium-sized bowl and blend continuously using a hand held powered mixer or whisk.  When thoroughly combined, refrigerate for forty five minutes.
Scoop ganache from bowl and whip in slow speed with hand held blender until texture is soft enough to pipe utilizing the floral nozzle on your piping bag. Make 1 1/2" deposits onto a baking cup, doing 2 complete circles.
Add shaved chocolate and dust with icing sugar for contrast in color to the Dark Chocolate Curls.
Making the Chocolate Curls.
In double boiler, place 1 1/2 Terra Nostra Chocolate bars of your choice to melt. Once the chocolate is melted let it cool to body temperature and shave the reminder 1/2 bar so as to create the "seed" crystals in the cocoa butter which will help in tempering the chocolate. You can either use the sides of the bowl which are cooler than the center to cool down and temper the chocolate or empty the contents into a marble slab and work with a spatula to temper.
Once the chocolate is slightly cooler than your body temperature (take some of the chocolate and touch it with one of your lips, it should be just slightly cooler) then the chocolate should be tempered.
Spread the chocolate out into a marble slab, let almost set, and before it sets take a cheese slicer and slice the chocolate curls, no cheese slicer? Then use a sharp knife and scrape off the chocolate from the marble slab, chocolate curls will come out!

Half Moon Cookies
Ingredients - Base Recipe
7 oz or 200g   self-rising flour
1 teaspoon  bicarbonate of soda
2 oz or 56g   organic salted butter cut into small chunks
1 1/2oz or 42g  organic sugar, semi- refined
2 oz or 56g  organic golden syrup or agave nectar or organic glucose
2    egg yolks

For Dipping
1   3.5 oz Terra Nostra™ Organic Chocolate bar of your choice
1oz or 28g  organic salted butter

Method - Making the Base
Sift flour and bicarbonate of soda into a mixing bowl.
Using your hands blend in the butter chunks until the mixture resembles bread crumbs.
Stir in the sugar.
After which, add the syrup mixing all ingredients with wooden spoon, finishing off the pieces.
Baking the Base
Pre-heat oven to 350F (180C)
2 baking trays 11" x 16" lined with baking parchment paper or greased with butter.
Roll into 32 balls (16 per sheet) with lots of room as the dough will flatten and expand.
Brush with egg yolk before baking
Bake for 15-20 minutes or until the cookie surface appears cracked.
Dipping the cookies – the Dipping Chocolate
Melt chocolate bar in double boiler, once melted add the butter, stir until thoroughly mixed, dip cookies (double dip if you want ;-).

Truffle Almond Recipe
Ingredients
3.5 oz or 100g  1 Terra Nostra™ bar, flavor of your choice, cut into small chunks
3.5 os or 100g  Almond Marzipan base
7 oz or 200g     Self Rising flour
1 tsp                Bicarbonate of soda
2 oz or 56g       Organic salted butter cut into small chunks
1 1/2 oz or 42g  Organic Raw Sugar
2 oz or 56g      Organic GOlden Syrup or Agave Nectar or Organic Glucose
2 oz or 56g      Slivered Roasted Almonds

Method-Making the base
Sift flour and bicarbonate of soda into a mixing bowl.
Using your hands, blend in the butter chunks until the mixture resembles breadcrumbs.
Stir in the sugar and cho[[ed chocolate chunks.
After which, add the syrup mixing all ingredients with wooden spoon, finishing off the pieces.

Baking the base
Pre-heat oven to 350F (180C).
2 baking trays 11" x 16" lined with baking parchment paper or greased with butter.
Roll into 1/4" sheet, add slivered almonds to surface of cookie sheet and cut out 2" rounds, placing them in the cookie sheet with lots of room as the dough will expand.
Bake for 12 - 15 minutes or until the cookie surface appears cracked.
Take out from oven and let cool to room temperature.
Pipe in ganache center and top with second cookie, adding second cookie piece to make the Almond Truffle "Sandwich" dust with cocoa powder or icing sugar.

Terra Nostra Organic Mole Doña Ana Maria
Among the many mole recipes in my family, this was the one my mother Ana gave me, telling me it was my favorite while growing up in Mexico. Because she was always busy, she did not make the mole paste from scratch, but chose instead to enhance a Mole base paste with her own loving touch.
Ingredients
½ pound Doña Maria or Rogelio Bueno brand mole sauce
2 x 3.5 ounce bars Terra Nostra Organic Double Dark Truffle or Terra Nostra Intense Dark Chocolate, broken into small pieces
2 lbs roma tomatoes, cut in half
6 cloves garlic, peeled and coarsely chopped
1 large onion, peeled and cut into quarters
Salt to taste
2 Tbsp olive oil
2 cups chicken stock
Toasted seeds or almonds
Cilantro leaves for garnish
 
Method
Blend tomatoes, garlic and onion in a food processor until smooth.  Heat olive oil in a large skillet and add mixture.  Reduce heat, add salt and simmer until sauce thickens.  Incorporate mole paste and all but a few pieces of the chocolate and combine.  Add chicken stock until sauce reaches desired consistency.
Grate the remaining pieces of chocolate with a cheese grater.
Add mole to roasted pork loin or grilled or roasted chicken.  Sprinkle with shaved chocolate, seeds or nuts and cilantro and serve.