KAKAWCO recipes from Teleráno: You have to try this

After the alarm went off at 4:00 a.m., we downed a KAKWCO shot and headed to the TELERÁNA studio to share our favorite cacao recipes. As promised, here they are. Which one will you try first? Our favorite is banana bread.

Don't miss out: all products are marked among the ingredients with a link directly to our e-shop. 

RECIPE: Muffins with chocolate chips

200g plain flour
100g panela
1 egg
1 baking powder
120 ml milk
120 ml oil
40g 80% orange chocolate
30g 80% volcanic chocolate
30g Crunchy NIBS

Muffin preparation:

Preheat the oven to 180 °C (convection oven to 160 °C). Line a muffin tin with paper cups or lightly grease and flour it.

Prepare the egg and sugar mixture:

Add the milk and oil:

1. Preheat the oven to 180 °C (convection oven to 160 °C). Line a muffin tin with paper cups or lightly grease and flour it.
2. Prepare the egg and buttermilk mixture:
• In a bowl, whisk the egg and buttermilk until foamy and increased in volume.
3. Add the milk and oil:
• Gradually add the milk and oil to the egg and buttermilk mixture, whisking constantly to combine all the ingredients.
4. Prepare the dry ingredients:
• In another bowl, mix the plain flour and baking powder.
5. Combine the wet and dry ingredients:
• Slowly add the dry ingredients to the wet ingredients and gently mix to combine. Be careful not to overmix the batter.
6. Add the chocolate and Crunchy NIBS:
• Chop the orange chocolate and dark chocolate into small pieces and add them to the batter along with the Crunchy NIBS. Mix gently to distribute evenly.
7. Fill the muffin tin:
• Fill the muffin tin with the batter using a spoon or a pastry bag. Fill each cup about 2/3 full.
8. Bake:
• Bake the muffins in a preheated oven for 18-22 minutes, or until they are golden brown and a skewer inserted into the center of the muffins comes out clean.
9. Let cool:
• After baking, let the muffins cool in the pan for a while, then transfer them to a wire rack to cool completely.

RECIPE: Chocolate muffins

180g plain flour
100g panela
1 egg
1 baking powder
150 ml milk
120 ml oil
40g natural, slightly defatted, non-alkalized cocoa
80g gold chocolate

Muffin preparation:

1. 1. Preheat the oven to 180 °C (convection oven to 160 °C). Line a muffin tin with paper cups or lightly grease it and dust with flour.
   2. Prepare the wet ingredients:
   • In a bowl, beat the egg with the sugar until it becomes foamy and increases in volume.
   • Gradually add the milk, oil, and cocoa powder. Mix well so that the ingredients combine and the cocoa powder dissolves completely.
   3. Prepare the dry ingredients:
   • In another bowl, mix the plain flour and baking powder.
   4. Combine the wet and dry ingredients:
   • Slowly add the dry ingredients to the wet ingredients and mix gently until everything is combined. Be careful not to overmix the batter.
   5. Add the chocolate:
   • Chop the dark chocolate into small pieces and gently fold it into the batter.
   6. Fill the muffin tin:
   • Fill the muffin tin with batter using a spoon or a pastry bag. Fill each cup about 2/3 full.
   7. Bake:
   • Bake the muffins in a preheated oven for 18-22 minutes, or until they are golden brown and a skewer inserted into the center of the muffins comes out clean.
   8. Let cool:
   • After baking, let the muffins cool in the pan for a while, then transfer them to a wire rack to cool completely.

    

RECIPE: Banana bread with chocolate

380g ripe bananas (approx. 2-3 pieces)
200g panela
2 eggs
180g plain flour
130g sour cream
60g cocoa butter
50g butter
1 tsp vanilla essence
½ tsp salt
1 baking powder
80 g volcanic chocolate
80 g natural cocoa beans

Banana bread preparation:

1. 1. Preheat the oven to 180°C (160°C for a convection oven). Line a baking pan with parchment paper or lightly grease it and dust with flour.
   2. Prepare the wet ingredients:
   • In a bowl, mix the melted butter, melted cocoa butter, and panela. Stir for 2 minutes to form a paste.
   • Add the eggs, sour cream, and vanilla essence, and mix well.
   3. Add the bananas:
   • Mash the bananas into a paste and add them to the mixture. Mix well.
   4. Combine the dry ingredients:
   • In another bowl, mix the flour, salt, baking powder, and cocoa powder. Gradually add them to the wet mixture and mix gently.
   5. Add chocolate and cocoa beans:
   • Chop the dark chocolate and cocoa beans and gently fold them into the batter.
   6. Bake:
   • Pour the batter into the prepared pan and bake for 40-60 minutes, until a toothpick inserted into the center comes out clean. Start checking if the cake is done after 40 minutes.
   7. Let cool:
   • After baking, let the cake cool in the pan for a while, then transfer it to a wire rack to cool completely.

Vegan mango-chili cocoa balls

50g dried mango
50g chili cashews
30g 75% cocoa mass
10g cocoa butter
natural cocoa nibs for coating

Preparation:

1. Soak the mango and chili cashews:
• Cut the dried mango into small pieces and place the chili cashews in a bowl. Pour warm water over them (about 10-15 minutes is enough) to soften them and allow them to absorb the water. Then drain them and let them drain well so that they are not too wet.
2. Prepare the cocoa mass:
• Melt the cocoa mass (75%) in a water bath or in the microwave until it is liquid, then add the cocoa butter.
3. Combine the ingredients:
• Mix the soaked mango and chili cashews in a bowl and add the melted cocoa mass with cocoa butter. Mix well so that all the ingredients are coated in the cocoa mass.
4. Shaping:
• Form the prepared mixture into small balls or lumps, which you can shape with your hands according to your preferences.
5. Coating in cocoa nibs:
• Coat the finished balls or cubes in natural cocoa nibs. Coat them gently so that they are evenly covered.
6. Cooling:
• Once you have made all the balls, place them on a baking sheet or in a bowl and leave them in the refrigerator for several hours to harden.
7. Serving:
• Once cooled, you can enjoy these delicious, softer balls with mango and chili.

And why not try our non-alkalized cocoa instead of classic baking cocoa? Natural non-alkalized cocoa retains nutrients, including antioxidants, fiber, and magnesium, which have amazing health benefits. Unlike alkalized cocoa, it has a higher nutritional value and a richer, fuller flavor. It will take your cakes to a whole new level of taste. 

Will you give it a try? Don't forget to tag us on Instagram and we'll find you. You can find Teleráno with us from March 12, 2025, already in the archive and a short clip will soon be available on our social networks.