Best 2 Chalaca Dominican Candy Recipes

In the realm of Dominican confectionery, few treats hold a candle to the delectable Chalaca. This traditional candy, deeply ingrained in Dominican culture, is a delightful symphony of flavors and textures, a perfect balance of sweet and tart, chewy and crunchy. Picture perfectly round balls of ethereal coconut, enrobed in a delicate glaze of spiced syrup, studded with the occasional burst of tangy tamarind or guava. Each bite of Chalaca is a journey through the vibrant flavors of the Dominican Republic, a testament to the country's rich culinary heritage. While the classic Chalaca remains a beloved favorite, adventurous palates can explore an array of variations featured in this article, each offering a unique twist on the beloved candy. From the nutty allure of peanut-infused Chalaca to the tropical charm of mango-infused Chalaca, these recipes cater to diverse preferences, ensuring that everyone can find their perfect Chalaca match.

Let's cook with our recipes!

STEAMED MUSSELS WITH CORN AND TOMATOES - CHORROS A LA CHALACA

Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca image

Provided by Daisy Martinez

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 ears corn, husked
2 pounds mussels (see Note)
1/2 cup water
1 large tomato (about 8 ounces), cored, seeded, and cut into small dice (about 1 1/2 cups)
1 small red onion, cut into tiny dice (about 1/2 cup)
1/2 yellow bell pepper, cored, seeded and cut into small dice (about 1/2 cup)
1/4 cup chopped cilantro leaves
2 tablespoons olive oil
2 large cloves garlic, minced
1/2 serrano pepper, minced
1 lime, juiced
Kosher or fine sea salt and freshly ground black pepper

Steps:

Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature.

[RECIPE] JALAO DOMINICANO (COCONUT AND HONEY CANDY)

[Recipe] Jalao Dominicano (Coconut and Honey Candy) image

Learn how to make jalao Dominicano, a honey and coconut candy ball that is easy to make, and a marvelous little treat.

Provided by Clara Gonzalez

Categories Dessert

Time 10m

Number Of Ingredients 4

Ingredients

1 tablespoon vegetable oil (to grease the tray and hands)
2 cup freshly-grated coconut flakes (divided)
2 cup honey (of dark color, or add a teaspoon of molasses to the honey (optional))
1 tablespoon of finely grated ginger

Steps:

Cooking the candy: Grease the tray with oil. Mix in honey, coconut flakes, and ginger. Pour into a saucepan and bring to a boil over medium heat. Once it starts boiling stir vigorously until the honey has turned a very dark caramel color (about 5 minutes).Pour the mixture on the greased tray. Cool to room temperature.
Making balls: Cover your hands with a bit of oil and make balls about 1.5 in [4 cm] in diameter. Rest on the greased tray.
Serving: Serve at room temperature. For a bit of contrast, you can sprinkle with coconut flakes.It keeps in a tight-lidded jar for a couple of days or the fridge for a week, but always serve at room temperature because when cold they get very hard.

Nutrition Facts : Calories 551 kcal, Carbohydrate 100 g, Protein 2 g, Fat 21 g, SaturatedFat 16 g, TransFat 1 g, Sodium 15 mg, Fiber 5 g, Sugar 95 g, UnsaturatedFat 3 g, ServingSize 1 serving

Tips:

Use fresh coconut milk for the best flavor.
If you don't have a blender, you can grate the coconut meat and then mix it with the other ingredients.
Be careful not to overcook the chalaca, or it will become too thick and hard.
Chalaca can be stored in an airtight container in the refrigerator for up to a week.
Serve chalaca as a snack, dessert, or topping for other dishes.

Conclusion:

Chalaca is a delicious and versatile Dominican candy that is easy to make at home. With its unique flavor and texture, chalaca is a popular treat that can be enjoyed by people of all ages. Whether you are looking for a sweet snack, a dessert, or a topping for other dishes, chalaca is a great option. So next time you are in the mood for something sweet, give chalaca a try! You won't be disappointed.