Photo by Emma Fishman, food styling by Pearl Jones
When Rick Martinez bites into a chocolate concha, he wants to experience the chocolate beyond its hue. That's why for this recipe, he used Dutch-process cocoa, which has a deeper, richer chocolatey flavor than the regular cocoa that’s often used. But, Rick being Rick, he went one step further for this recipe, and gave the classic Mexican sweet bread a tropical twist: If you like the sound of a choco-coconut concha, try using virgin coconut oil instead of ghee.