Spicy Chocolate Bar with Chili

Instructions

1. To melt chocolate quickly, first chop it into small pieces using a food processor. Then, melt the chocolate in a heatproof bowl set over a bain-marie (or double boiler), stirring occasionally until smooth. Once melted, remove from the heat and set aside. For recipes, use ripe avocados with no black spots or stringy texture. Remove the flesh from 2 ripe avocados. Weigh the amount needed for each preparation, then cut into chunks. In a food processor, pulse the avocado with agave syrup and coffee extract. Then, add the melted chocolate. Transfer the avocado-chocolate mixture to a narrow container and blend with an immersion blender. Note: If making a larger quantity, blend everything from the start using a high-powered blender.

2. Spread the ganache into the prepared mold, gently tapping it on the countertop to settle the mixture and release air bubbles. Then refrigerate until firm.

3. Warm to the touch the almond milk, agave syrup, and drained red beans in a saucepan over medium heat, being careful not to let it boil. Transfer to a high-powered blender. Add the avocado chunks, vanilla and the melted chocolate, mixing until light and smooth. Pour the chocolate fondant over the chilled chocolate-coffee ganache. Leave it to set at room temperature.