Chocolate Ancho Rub
Chocolate Mole has been a staple in Central American cooking since chocolate was first discovered. Today we think of chocolate usually in a sweet context, like a Cake, Pudding, Chocolate Truffles or other Chocolate treat. The richness of chocolate mixed with the earthy, dried fruit flavors from dried ancho chilies adds a unique twist on this Chocolate Ancho Rub.
While this recipe was designed to be used with beef brisket to create a Smoked Beef Brisket with Chocolate Ancho Rub, this rub can also be used on a Beer Brined Chicken (substituting the beer for a darker stout, porter or brown ale) or sprinkled over slices of sweet potato, eggplant and cauliflower steaks to create a wonderful flavor to vegetables.
This recipe can also be packaged into 3 eight ounce jars to be given away as gifts.
- 1 cup cocoa powder, such as Valhrona Chocolate Cocoa Powder
- 1/2 cup ancho chilli ground
- 1/2 cup sugar, organic
- 1/2 cup salt, kosher
- 1/4 cup Black Pepper freshly ground
- 1/4 cup cumin, ground
- In a medium size bowl, add all the ingredients and mix with a whisk, until you have a uniform mixture. Add to a quart size jar and seal, until ready to use.