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Whisky Pairing


Aberlour a'bunadh


Our choice scotch whisky companion for this recipe is Aberlour a'bunadh.  

The Spicy Mayan Chocolate souffle should also pair well with any malt in the orange-sherry flavor collection.


Spicy Maya Chocolate Souffles with Orange Sauce

Adapted from Gourmet December 1998 recipe at



Makes 6 1-cup ramekins

Butter and sugar to coat six ramekins


3 Chuao Spicy Maya Chocolate Bars or other bar with Mexican spices

6 tablespoons of unsalted butter

2 tablespoons heavy cream

7 eggs separated:  Use 4 yolks and 7 whites

1/4 cup granulated sugar

Pinch of salt

1/4 teaspoon cream of tartar


1-2 Large sweet ripe oranges to make 3/4 cup juice

Preserve rind for orange zest strips

1/2 cup granulated sugar





Preheat oven to 375 degrees.  Grease each ramekin with butter and coat lightly with granulated sugar. 


Break chocolate into fine pieces.  Melt butter in a small sauce pan then add cream. Mix until well combined. Remove pan from heat. Stir in chocolate pieces until melted and very smooth.  Transfer mixture to a bowl and stir in the 4 egg yolks.  Set aside to cool.


In another bowl, beat 7 egg whites with cream of tartar and pinch of salt.  When they begin to form stiff peaks, gradually add the 1/4 cup sugar, 

beating until just combined.  Stir a small portion of the egg whites into the chocolate mixture to lighten it.  Gently fold in remaining whites to combine.  Pour mixture evenly into ramekins.  Run tip of a knife around the edges to aid in the rising of the souffles.  At this point ramekins can be baked or loosely covered with plastic wrap and refrigerated for the next day.  Souffles will be more dense and cake-like if not baked immediately, but still delicious and showy even using this "make-ahead" method.  Add 5-10 extra minutes to baking time if refrigerated.


Bake in the bottom third of your oven with a roasting pan filled halfway with water on the shelf beneath your ramekins. Bake at 375 degrees for 20-25 minutes or until souffles are puffed up and cracked at the surface.


Orange sauce may also be made a day ahead or while the souffles are baking.  Remove the skin from 1 to 2 large oranges.  Trim away as much pith as possible and cut skinny, even strips of zest for garnish. Squeeze the juice through a strainer until you have the equivalent of 3/4 cup. 


Place 1/4 cup sugar in a heavy saucepan over moderate heat and leave undisturbed until it begins to melt. Stir occasionally until sugar turns a deep gold color. Add orange zest stirring the mixture until fragrant.  Remove from heat tilting the pan away from you as you carefully pour a portion of the juice into the pan.  Stir vigorously as sugar will want to harden.  Pour more juice and keep stirring vigorously, until you reach a thick smooth sauce consistency (may not need 3/4 cup).   Serve warm or at room temperature.



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