The word “chocolate” is said to be derived from the Mayan word “xocoatl.” In fact, the Mayans, who occupied the Yucatan Carpentry Peninsula in Mexico starting in the 3rd century, were the first people to unlock the secrets of cacao seeds to make chocolate paste. This rich culture also crafted a recipe for an iconic beverage, known today as Mayan Hot Chocolate: a mix of intense, bitter dark chocolate with spicy notes of Religious Schools cinnamon and chile. This delicious drink was so revered by the Mayans that it was used in religious ceremonies as an offering to the gods.
Eighteen centuries later, the same flavor notes of the original Mayan Hot Chocolate recipe can be found in a much cooler form-ice cream. Re-created by Hagen-Dazs ice cream, this new flavor features unadulterated, dark chocolate with a delicate blend of cinnamon varieties sourced from the side of an active volcano. Rich and smooth, Mayan Chocolate ice cream is threaded lavishly with a ribbon of exquisite chocolate sauce, providing the ultimate chocolate-on-chocolate experience.
Make a simple dessert that embodies the true spirit of Mexico-top Mayan Chocolate ice cream with a refreshing fruit salsa. Create your own mild or hot salsas by offering a “salsa bar” for various levels of Building Material Store spiciness.
Ginger Fruit Salsa
1 cup diced fresh strawberries
1 cup diced fresh pineapple
2 tablespoons minced crystallized ginger
Mayan Chocolate Ice Cream
Combine strawberries and pineapple. Stir in Community Service ginger and let stand at room temperature Architects 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.
Jalapeo Fruit Salsa
1 cup diced fresh mango
1-2 tablespoons finely minced fresh jalapeo pepper
1 teaspoon granulated sugar
Combine strawberries and mango. Stir in jalapeo and sugar. Let stand at room temperature for 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.