I have been in love with chocolate for a very long time. In more recent years I have learnt so much about it that I am in love with it even more. It never ceases to amaze and awe me as to how much you can do with it. This is just one example. It is in no way sweet and of course in this application just adds a smoky savouriness to the tortillas which I prefer to use as Tostadas. They are yummy just as they are with a dip or guacamole. Not hard to make at all, but a tortilla press would certainly make the job easier!
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Need
-
Dough One
- 50 Grams polenta
- 150 Grams bakers flour
- 50 - 100 Grams Brew Choc Hot brewed chocolate or just boiling water BUY
- Pinches pink salt flakes BUY
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Dough Two
- 200 Grams bakers flour
- Pinches pink salt flakes BUY
- 70 Grams Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams boiling water
- 2 Tablespoons Brew Choc dry granules BUY
Do
- 1
To make Dough one, place polenta into Thermomix bowl and mill 1 min/speed 10. Add remaining ingredients and only about 50-60g of the water, mix 6 sec/speed 6.
- 2
Knead 1 min/Interval. (Add more water at this point if not forming sticky dough.) Turn out onto floured Silpat mat and wrap tightly. Allow to rest for at least 10 minutes.
- 3
Make Dough Two by placing all ingredients into Thermomix bowl and mixing 6 sec/speed 6. Knead 1.5 min/Interval speed. Wrap tightly and allow to rest for at least 10 minutes.
- 4
Place both doughs back into Thermomix bowl and blend 10 sec/speed 6. Knead 2 min/Interval.
- 5
Roll into long sausage shape and cut into rounds which you then roll flat into large circles before placing into a hot, well oiled fry pan. Cook both sides and keep warm until use.
- 6
Use as wraps, top with Beef Chilli, Curry or salad, quick grilled meat strips, salad etc.
