Lunchbreak: Passion fruit blackberry and fudge paletas, prepared by West Town Bakery and Diner chef Chris Teixeira

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Chef Chris Teixeira

West Town Bakery and Diner
1916 W. Chicago Avenue & 15 E. Ohio St.
Chicago
www.westtownbakery.com

Passion Fruit Blackberry Paletas

Ingredients:
1/5 cup passion fruit tea leaves
12 cups hot water
2/3 cup sugar
6.5 cups blackberries

Directions:
Steep tea leaves in hot water for 2 minutes. Strain out tea leaves and add sugar. Stir to dissolve sugar. Allow tea to cool. Portion 1.5 Tbs of blackberries in each cavity followed by 4 tbsp of passion fruit tea. Freeze in blast freezer for 30 minutes. Insert sticks. Freeze until solid. Unmold and freeze again. Bag and seal.

Fudge Paletas

Ingredients:
9 cups half and half
.5 cup cocoa powder
1 cup malted milk powder
.75 cups glucose syrup or corn syrup
9 cups dark chocolate chips

Directions:
Place all ingredients in pot except chocolate chips. Bring mixture to a boil and pour over chips. Stir mix until combined and strain. Portion into pop mold (approximately .5 cups/pop). Freeze in blast freezer for 30 minutes. Insert sticks. Freeze until solid. Unmold and freeze again. Bag and seal.

Recipes courtesy of Chef Chris Teixeira, West Town Bakery