Mayan Chocolate Dip Recipe

From Dorothy McNett's Recipe Book.

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Mayan Chocolate Dip

From Dorothy McNett's Recipe Book at

2 ounces 90 - 100% chocolate
1/4 cup unsweetened pineapple juice

1/4 cup honey
1/4 teaspoon cayenne
blue corn chips
jicama slices
fresh pineapple chunks, banana slices, fresh strawberries

In batter bowl, combine chocolate and pineapple juice. Microwave 30 seconds, stir to melt. If not melted, microwave another 20-30 seconds. Whisk in the honey and cayenne. Pour into a small fondue warmer and dip sticks of jicama and fruits, as well as blue corn chips. Adjust the cayenne or other chili pepper to your taste!

Recipe created 2003-04-14.

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