Food Culture / Recipes

Cacao Chuncho of the Amazonia


For chocolate ganache

  • 1200 gr. Heavy cream
  • 1200 gr. Fresh milk
  • 880 gr. Glucose
  • 2400 gr. Chocolate (70%)
  • 70 gr. Gelatin sheets

For candied cacao nibs

  • 750 gr. cacao nibs
  • 500 gr. sugar
  • 250 gr. water

For cacao nib shells ice cream

  • 1 lt. fresh milk
  • 200 gr. Cacao nib shells
  • 150 gr. Heavy cream
  • 104 gr. Sugar
  • 30 gr. Inverted sugar
  • 3 gr. Stabilizer
  • 80 gr. Egg yolks

For cacao mucilage gelatin

  • 4 kg. cacao mucilage
  • 28 U gelatin sheets

For herbs of the surroundings granita

  • 290 gr. Herbs of the cacao surroundings (coriander, lemon verbena, lemongrass)
  • 155 gr. Sugar
  • 500 gr Water
  • 100 gr Lime juice

For cacao shell mousse

  • 800 gr. Cacao shell pure
  • 400 gr. Chocolate
  • 334 gr. Egg yolks
  • 160 gr. Eggs
  • 300 gr. Sugar
  • 1220 gr. Heavy cream
  • 10 gr. Gelatin sheet


Preparing chocolate ganache 

  1. Mix the heavy cream the milk and the glucose together and simmer over low heat 
  2. Add the chocolate into a bowl and melt with the preheated mixture of liquids 
  3. Hydrate the gelatin sheets and add to the chocolate mixture
  4. Pack in piping bags.

Preparing candied cacao nibs

  1. Take the sugar and the water in a pot to 118 C.
  2. Add the cacao nibs and stir quickly to crystallize all the exterior of the nibs
  3. Cool down over silpats

Preparing cacao nib shells ice cream

  1. Infuse the milk with the cacao nib shells and strain 
  2. In a big pot mix the cacao nib shell infusion with the heavy cream. 
  3. Take the mixture to 42C and add the stabilizer with a quarter of the sugar. 
  4. Miz the egg yolks and the rest of the sugar and add the inverted sugar. 
  5. Add a Little bit of the heated milk mixture to the egg yolks and then return everything to the pot again 
  6. Stir over medium heat till it reaches 84 C.
  7. Strain and add over Paco jet containers and let it freeze. 

Preparing cacao mucilage gelatin

  1. Heat the mucilage 
  2. Add the pre hydrated gelatin sheet 
  3. Strain and let it cool till it sets.
  4. Break with a mixer achieving small pieces. 

Preparing herbs of the surroundings granita

  1. Take the water and the sugar to a boil and add the lime juice. 
  2. Blend this mixture with the herbs and strain.
  3. Freeze in a vacuum bag.
  4. Blend very fast in a blender achieving a fine crushed ice.
  5. Reserve in a freezer. 

Preparing cacao shell mousse

  1. Cook the cacao shells over simmering simple sirup for 3 hours.
  2. Blend and strain the pure. 
  3. Stir the heavy cream until stiff 
  4. Stir together the egg yolks the eggs and the sugar achieving stiff peaks. 
  5. Add the pre hydrated gelatin to the cacao shell pure and take over low heat.
  6. Melt the chocolate.
  7. Mix the cacao shell pure with the egg mixture and then the melted chocolate. 
  8. At the end softly incorporate the heavy cream and let all the mixture chill in the fridge 


  1. Place the four different containers in four different plates and add the candied cacao nibs on top of the ganache. 
About Author

Born in Lima, Peru, chef Virgilio Martinez celebrates his culture as one of the best Peruvian chefs in the world.