We're facing a week of endless rain in Portland, the kind that's ideal for baking something sweet. Which makes me all the more excited to share the latest Tony's Chocolonely Not Just Dessert collaboration featuring 180, an irresistible xurrería here in Portland. Their classic Spanish-style xurros are crunchy, subtly sweet, and perfect for dipping in a warm cup of xocolata. However, my favorite item on their menu has always been the bañados. chocolate-covered xurros with a sprinkling of fleur de sel. The more chocolate, the better, right?!
For the Not Just Dessert collaboration, they took the chocolate to another level with samoa cookie inspired xurro fries. A generous drizzle of hot fudge created with both milk and dark chocolate, a generous drizzle of coconut caramel, and two sprinklings of toasted coconut. No dipping chocolate required, but I wouldn't be one to judge.
The recipes inspired by Tony Chocoloney's slave free chocolate are increasing in number! Check out: semolina chocolate chunk fritters, chocolate mousse, spiced chocolate shortbread, lavender-infused dark chocolate ice cream, and brownie krinkle whoopie pie with chocolate tahini buttercream. Stay tuned for more to come!
Samoa Xurro Fries with Tony's Hot Fudge and Coconut Caramel
All the information you need to know about making authentic Spanish-style xurros from 180's recent feature in Sunset Magazine. To make xurro fries, simply leave them straight, rather than looping them and pressing the ends together, as described in step six.
Coconut caramel:
200 g sugar
60 g water
160 g coconut cream
45 g coconut oil
Cook sugar and water to a light amber color. Add coconut cream and reduce slightly. Remove from heat and add coconut oil.
Tony's Hot Fudge:
30 g coconut oil
155 g coconut cream
170 g corn syrup
50 g brown sugar
20 g cocoa powder
110 g Tony's Chocolonely milk chocolate
60 g Tony's Chocolonely dark chocolate
1 tsp vanilla
Combine all ingredients except chocolate and vanilla. Bring to simmer for 5 minutes until melted. Remove from heat and add chocolate and vanilla. Stir to melt chocolate. Serve warm.
Once the xurro fries are finished, line them up on parchment paper and drizzle generously with coconut caramel. Sprinkle with toasted coconut shreds. Then drizzle generously with hot fudge. Top with additional toasted coconut. Serve warm and enjoy!
This post was created in partnership with the amazing people at Tony's Chocolonely. All thoughts and opinions are my own.