When Rick Martinez welcomes guests to the table with an offering of a Mexican feast, people take notice. It is more than his knowledge, storytelling, and commitment to share the Mexican culture with others. His creative take on flavors, ingredients, and combinations of those items that have people excited for the food presented on the plate. With his Tostada Chocolate Bark, Martinez’s take on a favorite holiday treat will have people asking for another serving of this recipe.
Through his partnership with Topo Chico Hard Seltzer, Rick Martinez created several holiday inspired recipes that pair perfectly with the spirited beverage. While each one has ties to Mexican flavors and culture, one sweet idea takes the traditional holiday bark in an innovative direction.
The Tostada Chocolate Bark takes is not only a colorful treat but also packs a punch of flavor. While cooks can use their own creativity to customize the dessert, the tostada can be the conversation starter at the holiday gathering.
During a conversation with Rick Martinez, he shared some insight behind this Tostada Chocolate Bark recipe. He commented, “It is such a visual. I think that people are going to stop, look and say I’ve never seen a tostada like that. Especially when it is surrounded by all the other cookies, they are going to pick it up and try it.”
Martinez went onto explain that the recipe is relatively simple to make. “First, you need a tortilla base for the base. I chose a green one because it is obviously festive. From there, it can be dark chocolate, white chocolate, or even a caramel. Then, you need something to put on top. I’m a big fan of pantry recipes.” This is recipe is a great way to use a nut, seed, or topping that is in the house.
That idea of using ingredients that people love is a sentiment used by many chefs. Whether it is crushed candy canes for the holidays or swap the idea for other seasonal treats, the options are many. It could even be fun to allow people to create their own during a holiday event.
For the person who wants to make a statement on that dessert table, Martinez believes that the Tostada Chocolate Bark is that recipe. Plus, this food idea presents a great visual.
As he explained, “after guests are greeted by the aroma, they are going to look at the tree and the table. Food should welcome people to the table, make them happy, and invite them to dig in. Those extra garnishes of dried cherries, cranberries, or other pops of color” are a feast for the eyes and will probably make every a little hungrier for the first bite.
Here’s how to make Tostada Chocolate Bark from Rick Martinez and Topo Chico Hard Seltzer
- 8 ounces bittersweet chocolate chips or disks
- 2 tablespoons unsalted butter, room temperature
- 16 tostadas, preferably nopal (green)
- For decorating: shredded coconut, dried cranberries, toasted pumpkin seeds, and chile pequín
1. Place chocolate and butter in a heatproof glass or microwave safe medium bowl and cook on high in 30 second intervals, stirring between each interval until chocolate is beginning to melt, about the 2nd or 3rd interval.
2. Cook on high in 15 second intervals, stirring between each interval until chocolate is completely melted, thick and creamy.
3. Use the back of a spoon to spread an even layer of chocolate over each tostada.
4. Sprinkle your favorite toppings over each tostada.
5. Let cool completely for at least 3 hours until chocolate has set, or transfer to the refrigerator and chill for 1 hour until the chocolate is hard.
Once the tostadas are cool, they can be broken into pieces, like a traditional bark treat. The key to this recipe is the contrast in textures, flavors, and that pinch of salt that brings it all together.
Martinez recommends pairing this treat with the Topo Chico Hard Seltzer Strawberry Guava. That juicy, tropical note is a lovely contrast to the sweet, tart components to this recipe. It might not be the traditional Mexican food and beverage pairing, but it is a festive one.
It is time to start a new holiday tradition with the Tostada Chocolate Bark recipe from Rick Martinez and a glass of Topo Chico Hard Seltzer Strawberry Guava. For some, it might be a more festive alternative to the old school cookies and milk.