Chocolate de Metate.

Chocolate de Metate Recipe by Chef Roberto Alcocer of Valle

Name: Chocolate de Metate Recipe by Chef Roberto Alcocer of Valle
Prep time: 20 s
Cook time: 10 s
Total time: 270 s
Yield: 1
Cuisine: Mexican
Ingredients: FOR THE MAIN CHOCOLATE BASE; Cream; Cinnamon; Star anise; Vanilla bean; Piloncillo (unrefined cane sugar); Dark chocolate (70% cacao); Milk chocolate; FOR THE COBERTURA (CHOCOLATE COATING); Dark chocolate (70% cacao); Cacao butter

02 May 2025

Roberto Alcocer

Chef

Difficulty

Medium

Total Time

4H 30MIN

Cuisine

Mexican

Ingredients

FOR THE MAIN CHOCOLATE BASE

Cream: 1 l

Cinnamon: 16 g

Star anise: 2 g

Vanilla bean: 5 g

Piloncillo (unrefined cane sugar): 20 g

Dark chocolate (70% cacao): 500 g

Milk chocolate: 300 g

FOR THE COBERTURA (CHOCOLATE COATING)

Dark chocolate (70% cacao): 250 g

Cacao butter: 250 g

“Chocolate de metate has always been close to my heart,” says Chef Alcocer. “Every winter, my grandma would grind cacao by hand on her metate, filling the house with the rich, warm scent of chocolate. She would make a batch just for me—thick, rustic, and full of love—a tradition that made the cold months feel extra special.”

How to make Chocolate de Metate.

01.

Infuse the Cream

In a saucepan, heat the cream with the cinnamon, star anise, vanilla bean, and piloncillo until just below boiling.
Remove from heat.

02.

Melt the Chocolate Base

Pour the hot cream over the dark and milk chocolates.
Stir until completely smooth.
Let the mixture cool slightly, then transfer into silicone molds.

03.

Freeze the Chocolates

Place the filled molds in the freezer for at least 4 hours, or until completely firm.

04.

Prepare the Chocolate Coating

In a double boiler, melt the cacao butter and dark chocolate together, stirring gently until smooth.

05.

Coat and Serve

Unmold the frozen chocolates and dip them into the warm chocolate coating until fully covered.
Allow to set briefly.
Plate and serve immediately.

02 May 2025

1 Michelin Star Restaurants

The Chef

With more than 20 years of experience cooking across Mexico and in Michelin-starred kitchens in France and Spain, Alcocer has been at the forefront of Baja Mexican cuisine, crafting vibrant, playful fare that has become a hallmark of his work.

At Valle, Alcocer lends his distinct perspective on the region's food and wine to a seasonally inspired, California-sourced tasting menu served in an elevated setting, creating an intriguing juxtaposition of modern Mexican dining against the carefree energy of Oceanside's surf and skate community.

In 2023, Alcocer led Valle to earn its first MICHELIN star, which the restaurant retained in 2024. In 2025, he was named a James Beard Foundation Best Chef: California Semi-Finalist, further cementing his culinary influence.

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