So many of you have been asking for Guy’s xocolatl  spice mix from VIANNE: here it is, courtesy of my good friend, chocolatier David Greenwood-Haigh:

Ingredients:

• 30g organic cacao powder
• 10g ground cinnamon
• 5g ground allspice
• 5g ground chipotle or ancho chilli (adjust to taste)
• 3g ground nutmeg
• 2g ground cloves
• 2g ground cardamom
• 2g star anise
• 2g pink Himalayan or smoked sea salt
• 2g ground black pepper
• 1g ground vanilla bean or 1 tsp vanilla powder
• 3g crushed dried rose petals (for a floral finish)

Method:

1.  Dry Prep: Make sure your spice grinder, mixing bowl, and jar are bone dry to avoid clumping.

2.  Blend Spices: In a large bowl, sift together all powders. If using whole spices (like star anise), grind them first.

3.  Mix Evenly: Whisk or stir until the blend is uniform, aromatic, and free from lumps or streaks.

4. Jar & Label: Pour into a sterilised, airtight glass jar. Label with the blend name and date.

Chef’s Tip:

This mixture is magic in brownies, bold hot chocolates, mole sauces, or as a rub. Start with ½ tsp in drinks or up to 1 tbsp in savoury rubs.

Or: try mixing it with brown sugar and a splash of cider vinegar for a smoky BBQ glaze.

Enjoy!