Guy’s Xocolatl Spice Mix As featured in Joanne Harris’s Vianne — a bold, ancient blend with fire, depth, and storytelling in every spoonful.

Serves: Makes one 250ml jar (approx. 60–80 servings)

Prep time: 10 minutes

Cook time: none

Total time: 10 mins

Dietary:

Meal type:

Misc:

Occasion: any

Author: Dghchocolatierocolatier

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.

Ingredients

  • 30g organic cacao powder
  • 10g ground cinnamon
  • 5g ground allspice
  • 5g ground chipotle or ancho chilli (adjust to taste)
  • 3g ground nutmeg
  • 2g ground cloves
  • 2g ground cardamom
  • 2g star anise
  • 2g pink Himalayan salt or smoked sea salt
  • 2g ground black pepper
  • 1g ground vanilla bean or 1 tsp vanilla powder
  • 3g crushed dried rose petals (for a floral finish)

Method

1.    Dry Prep:

Make sure your spice grinder, mixing bowl, and jar are bone dry to avoid clumping.

    2.    Blend Spices:

In a large bow

l, sift together all powders. If using whole spices (like star anise), grind them first.

    3.    Mix Evenly:

Whisk or stir until the blend is uniform, aromatic, and free from lumps or streaks.

    4.    Jar & Label:

Pour into a sterilised, airtight glass jar. Label with the blend name and date.

Chef’s Tip:

This mix is magic in brownies, bold hot chocolates, mole sauces, or as a rub. Start with ½ tsp in drinks or up to 1 tbsp in savoury rubs.

Try mixing it with brown sugar and a splash of cider vinegar for a smoky BBQ glaze.

Interesting Fact:

The word xocolatl comes from Nahuatl, the language of the Aztecs — referring to their sacred, spiced chocolate drink. Bitter, robust, and invigorating, it was often served to warriors before battle!

Shelf Life & Storage:

Best Before: 6 months

Storage: Airtight jar in a cool, dark place.

Use amber glass if possible to protect essential oils.