Ingredients Jump to Instructions ↓

  1. 8 Chocolate Tortillas

  2. 1/2 cup flour

  3. 1/2 cup sugar

  4. 3 tablespoons unsweetened alkalized cocoa

  5. 2 egg whites

  6. 1/4 cup vegetable oil

  7. 1/3 cup skim milk

  8. 1 -1/2 teaspoons vanilla

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon cayenne pepper

  11. 1/8 teaspoon cinnamon

Instructions Jump to Ingredients ↑

  1. Preparation : To make the batter: Place all of the ingredients in a mixing bowl and beat until smooth with an electric mixer. Cover the batter and place it in the refrigerator to chill for at least 2 hours or overnight. To cook and shape the tortilla: Remove the batter from the refrigerator and allow it to come to room temperature, which will take 20-30 minutes. Heat a small non-stick skillet or crepe pan over medium heat. Pour in a little less than 1/4 cup of batter (I use a long-handled measuring cup as my ladle) and tilt the pan quickly to spread the batter into a 6-inch circle. Once the edges look dry (2 or 3 minutes), loosen the edges with a knife and turn over the tortilla. Cook another minute or two. Lift the soft hot chocolate tortilla out of the pan with a knife and quickly drape it over a rolling pin. It will become firm and crisp as it cools. Alternatively, if you have a taco rack, put the soft tortilla in that to firm up, teasing the middle open so that you’ll have lots of room for fruit. Hint from the Chef: If the tortilla doesn’t firm up, it means it isn’t thoroughly cooked, so cook it a bit longer. It should be dry when you remove it from the skillet. Fresh Fruit Filling 2 pints strawberries, hulled and sliced (grind a tiny amount of fresh black pepper on top) 1 cup raspberries 1 cup blackberries 1/2 cup blueberries 1 mango, peeled and cut into 1/2-inch cubes or sliced into 1/2-inch thick strips 2 kiwi, peeled and sliced into rounds 1 banana, peeled and sliced into rounds just before serving to prevent browning Gently mix berries together in a bowl. Keep the remaining fruit separate until assembling or they’ll pick up the colors from the berries. To serve: 1/2 pint sorbet (Use a flavor of one of the fruits) 8 mint sprigs 8 edible flowers Place a tortilla on a serving plate. Generously fill it with the berries and then tuck in the mango, kiwi and bananas. Add a scoop of sorbet and garnish with mint and the edible flower. Recipe from Chocolate for Breakfast by Barbara Passino ( The Gerald & Marc Hoberman Collection , February 2009, hardcover/$40.


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