Dessert: Mexico – Tabasco, Gulf Coast Mexico – Mazapán de Cacao (Cacao Marzipan)

Serving Size: 12

Approximate Time

Prep 30 min

Cook 0 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 cups (280 g) roasted unsalted peanuts, skins removed
- 1 cup (120 g) powdered sugar, sifted
- 1/3 cup (70 g) grated piloncillo (or packed dark brown sugar)
- 3 tbsp (18 g) finely ground toasted cacao nibs (preferably Tabasco cacao)
- 2 tbsp (30 g) melted cocoa butter (or 2 tbsp / 30 ml neutral vegetable oil)
- 1/2 tsp (2.5 g) fine sea salt
- 1 tsp (5 ml) vanilla extract
- 1–2 tbsp (15–30 ml) light corn syrup or water, as needed to bind
- 2 tbsp (10 g) unsweetened cacao powder or finely grated dark chocolate for dusting

Instructions

Short Description:
A rich, crumbly Mexican mazapán that blends toasted peanuts with locally grown Tabasco cacao for a deep chocolatey note. Firmed with a touch of melted cocoa butter and piloncillo, it is shaped into small discs or balls for an after-meal sweet.

Regional Notes:
This Tabasco variation highlights locally produced cacao by using finely ground toasted cacao nibs and cocoa butter, giving a floral- and terroir-driven chocolate character distinct from typical peanut-only mazapanes found elsewhere in Mexico. The use of grated piloncillo (traditional unrefined sugar) further roots the recipe in regional Gulf Coast sweetness profiles.

1. Preheat oven to 300°F (150°C) if your peanuts are not already roasted. Spread peanuts on a baking sheet and toast 8–10 minutes until fragrant; let cool. (Skip to step 2 if using already roasted peanuts.)
2. If peanuts have skins, rub cooled peanuts in a clean kitchen towel to remove as much skin as possible. Transfer peanuts to a food processor.
3. Pulse peanuts to a fine crumb, scraping down the bowl frequently. Process until the nuts begin to clump into a coarse, slightly oily meal but stop before becoming a paste — about 1–2 minutes total with short pulses.
4. Add powdered sugar, grated piloncillo, ground toasted cacao nibs, and sea salt to the peanut meal. Pulse gently to combine until the mixture is uniform and sandy.
5. Stir melted cocoa butter and vanilla into the dry mixture (or add in the processor on low). Add 1 tablespoon (15 ml) light corn syrup or water and pulse/press together. The mixture should hold when pinched; add the remaining tablespoon (15 ml) only if needed. Avoid overworking — you want a slightly crumbly but packable dough.
6. Transfer mixture to a bowl. With slightly damp hands, press and shape into 12 small discs (about 1 1/2 in / 4 cm across) or into 12 balls (approx. 1.25 oz / 35 g each). For neat discs, press into a small cookie cutter or the cavity of a mini muffin tin and unmold.
7. Place shaped mazapanes on a tray lined with parchment and chill in the refrigerator 30–45 minutes to firm. If you used cocoa butter, chilling helps set the fat and gives a clean snap.
8. Before serving, lightly dust with unsweetened cacao powder or press a little grated dark chocolate on top of each piece. Store in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature (if your kitchen is under 70°F / 21°C) for up to 3 days.