Ingredients

• 2 cups water

• 3 tablespoons Anacocoa

• 2 anise stars

• 1 cinnamon stick

• 1 cup evaporated milk

• 1⁄3 cup sugar

• ¼ teaspoon salt

Instructions

1. Infuse the spices
   In a small saucepan, combine the water, anise stars, and cinnamon stick. Bring to a gentle boil, then reduce the heat and let it simmer for about 5 minutes to infuse the flavor.

2. Whisk in the cacao
   Remove the anise stars and cinnamon stick. Gradually whisk in the Anacocoa until smooth and fully dissolved.

3. Sweeten and enrich
   Add the sugar and salt, stirring until the sugar dissolves. Pour in the evaporated milk and continue to heat over low to medium heat, stirring constantly, until the mixture is hot and velvety. Do not boil.

4. Serve and enjoy
   Pour into cups and serve warm. For an extra touch, sprinkle a little Anacocoa on top or add a cinnamon stick for garnish.

Ingredients

• ½ cup unsalted butter (melted)

• 1 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup Anacocoa

• ½ cup all-purpose flour

• ¼ teaspoon baking powder

• ¼ teaspoon salt

Instructions

1. Preheat and prepare
   Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.

2. Combine wet ingredients
   In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth and glossy.

3. Add dry ingredients
   Sift together the flour, Anacocoa, baking powder, and salt. Gently fold into the wet mixture until just combined. Avoid overmixing for a fudgier texture.

4. Add mix-ins (optional)
   Stir in chocolate chips or nuts if using.

5. Bake
   Spread the batter evenly in the pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool and enjoy
   Allow to cool before slicing. Serve plain or dusted with a little Anacocoa for a beautiful finish.

Ingredients

• 1 ½ cups all-purpose flour

• 2 tablespoons of Anacocoa

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sugar

• ¾ cup vegetable oil

• 2 large eggs

• ¾ cup orange juice (freshly squeezed if possible)

• 1 tablespoon orange zest

• ½ cup warm water

• 1 teaspoon vanilla extract

Instructions

1. Prepare the oven and pan
   Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2. Combine the dry ingredients
   In a large bowl, whisk together the flour, Anacocoa, baking powder, baking soda, and salt until evenly blended.

3. Mix the wet ingredients
   In another bowl, whisk the sugar, oil, eggs, orange juice, orange zest, and vanilla until smooth and slightly thickened.

4. Bring it all together
   Add the wet mixture to the dry ingredients, stirring gently until combined. Pour in the warm water and mix until the batter is smooth and glossy.

5. Bake
   Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and serve
   Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. Dust with Anacocoa or top with a simple chocolate ganache if desired.

Ingredients

• 1 ½ cups heavy cream

• ½ cup whole milk

• ½ cup Anacocoa

• ½ cup sugar

• 4 large egg yolks

• ½ teaspoon vanilla extract

• Pinch of salt

Instructions

1. Warm the base
   In a saucepan, combine the cream, milk, sugar, and salt. Heat gently over medium heat until the sugar dissolves and the mixture is hot but not boiling.

2. Blend in the cacao
   Whisk in the Anacocoa until smooth and fully combined. Remove from heat.

3. Temper the eggs
   In a separate bowl, whisk the egg yolks. Slowly pour in a small amount of the warm cacao mixture while whisking constantly to prevent curdling. Gradually add the rest of the mixture, whisking until blended.

4. Strain and bake
   Pour the custard through a fine sieve into a measuring cup or bowl to remove any lumps. Divide among 4 to 6 small ramekins. Place them in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.

5. Bake
   Bake at 325°F (160°C) for 30–35 minutes, until the edges are set but the centers still tremble slightly.

6. Chill and serve
   Remove from the water bath, cool to room temperature, and refrigerate for at least 2 hours before serving.

7. To finish
   Top with a spoonful of whipped cream or a light dusting of Anacocoa before serving.