Recipes

Ingredients: 1 bar of chocolate 80% Culto cocoa ½ cup cashews ½ cup pistachios ¼ cup coconut cream ½ cup coconut milk 1 tablespoon of honey 1 teaspoon of matcha Crushed pistachios   Preparation: Blend the cashews, pistachios, coconut cream, coconut milk, honey, and matcha in a food processor. Place in popsicle molds with their corresponding wooden sticks. Freeze. Melt the 80% cacao Culto chocolate bar. Once frozen, cover the popsicles with chocolate and then crushed pistachios to make them stick. Place in the refrigerator for 5 minutes to allow the chocolate to solidify. Take them out and enjoy. You'll...

Ingredients: - 1 bar of chocolate 80% Culto cocoa - 1 tsp coconut oil @adecocomx - 2 shots of espresso - 1/2 cup of coconut milk @adecocomx - Ice - 1 plastic cup   Preparation: Melt the 80% cocoa chocolate with the coconut oil. Cover the glass with the melted chocolate. Prepare your latte with ice, espresso, and coconut milk. Serve in the chocolate-covered glass. Squeeze the glass and enjoy!

Ingredients: 1 bar of chocolate 73% Culto cocoa 1 banana. Peanut butter. Small baking cups Preparation: Cut the banana into slices. Melt the Culto 73% cocoa chocolate bar Place a chocolate base, a slice of banana, a teaspoon of peanut butter in small cupcake liners, and cover with chocolate again. Decorate with some peanuts. Repeat the process until the banana is finished. Place in the refrigerator and freeze until firm. Then take it out and enjoy. You'll love it!

Ingredients: 1 bar of chocolate 73% CULTO cocoa 2 sheets or envelopes of gelatin 2 cups unsweetened coconut milk 1 cup of hot water Monkfruit to sweeten to taste Shredded coconut for decoration   Preparation: Blend the Culto 73% cacao chocolate bar, coconut milk, and monkfruit until well blended. Dissolve the gelatin in hot water and then add it to the chocolate mixture. Pour into a mold and let it set in the refrigerator overnight. Unmold and decorate with a little grated coconut.