Cholaca Recipes

Recipes by Chef Taylor Creedon

Cholaca & Chocolate Coated Bacon


  • 2 cups heavy cream
  • 1 cup milk chocolate chunks
  • ½ cup Cholaca baking wafers
  • ½ -lb bacon (your favorite. Chef Taylor recommends Tender Belly Habanero Bacon – “it’s a great mix of sweet and spicy”)




Cook bacon in oven at 375* for 10-12 minutes, drain. Heat cream over medium heat in a double boiler to 180*, lower heat to low and slowly add milk chocolate chunks and Cholaca wafers. Stirring with a whisk, continue to stir until chocolate and wafers are melted. Keep mixture in a warm place. Place cooked bacon strips on an oven rack, pour Cholaca mixture over bacon, allow to set. Serve at room temp.


Chicken Mole

Mole sauce ingredients

  • 2 each chipotle peppers In adobo sauce
  • 4 Roma tomatoes, roasted
  • 1 large yellow onion, roasted
  • 1 TBs chopped garlic
  • 1 TBs extra virgin olive oil
  • 2 TBs chopped cilantro
  • 2 limes, juiced
  • 2 cups chicken broth
  • ¼ cup sunflower seeds
  • ¼ cup milk chocolate chunks
  • ¼ cup Cholaca wafers
  • 1 Tsp salt & pepper
  • 1 lb chicken breast


For the Mole Sauce

In a medium pot, add oil, chipotles, tomato, onion, and garlic and cook over medium heat for 5 minutes. Add chicken broth and simmer until ¾ of the chicken broth has reduced. Place in blender, start on low speed turning up to high, add chocolate, cholaca, lime juice cilantro, salt and pepper and sunflower seeds.  Puree in blender until smooth.

Chicken ingredients

  • 1 lb chicken breast
  • 1 Tsp salt and pepper
  • 1 TBs extra virgin olive oil


Preheat grill.  Coat chicken with oil, salt and pepper.  Cook on grill until it reaches an internal temperature of 165*. Let cool for 15 minutes and shred with two forks. Mix chicken and warm mole sauce and serve warm


Leave a Reply