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Chocolate beef tacos, passionfruit white choc salsa and guacamole

Serves   3
Prep time: 45 mins
Cooking time: 1 hr

Hana's dish from the Whittaker's Challenge Invention Test, from episode 6 of Three's MasterChef New Zealand.

As seen on MasterChef

Chocolate Beef Tacos




Chocolate tortillas
  • 110g Plain flour
  • 15g Cocoa powder
  • 75g Water
  • 1 Tsp Salt
  • Canola oil for frying 
Chocolate beef 
  • 250g Eye fillet 
  • 1 Tsp chilli powder 
  • 2 Tbsp cocoa powder 
  • 1 Orange, juice and zest 
  • 2 Tbsp salt 
  • 1 Tsp dried thyme 
  • 1 Tsp dried oregano 
  • 3 Garlic cloves, peeled and chopped 
  • 1 Tsp dried chilli flakes 
  • ¼ Cup hazelnuts 
  • 4 Prunes 
  • 2 Tbsp currants 
  • 1 Tsp ground coriander 
  • ¼ Cup Whittaker's 72% Dark Ghana chocolate 
  • Water, as needed 
Passionfruit white chocolate salsa: 
  • ¼ Cup Whittaker’s Blondie chocolate 
  • 1 Lime, juice and zest 
  • ½ Tsp coriander seeds 
  • 4 Cardamom pods 
  • ½ Tsp pink peppercorns 
  • 1 Tbsp freeze-dried passionfruit powder 
  • 3 Passionfruit 
  • Salt to taste
  • 3 Garlic cloves, peeled  
  • 1 Avocado 
  • 100g coriander 
  • 1 Tsp dried chilli flakes 
  • 1 Green chilli 
  • 1 Lime, juice 
  • Salt to taste

This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.



Chocolate tortillas
  1. Combine ingredients in a bowl and mix well to form a dough. 
  2. Transfer to a lightly floured surface and knead for 5mins or until dough is soft. 
  3. Rest the dough for 15mins. 
  4. Roll the dough into golf ball sized spheres and roll out using a rolling pin on a floured surface to 2mm thick 
  5. Heat a pan on high heat with a small amount of cooking oil. 
  6. Cook each tortilla for about 1 minute on each side.  
  7. Keep warm to serve. 
Chocolate beef 
  1. Cut the beef in half lengthwise and rub all sides with the salt, cocoa powder and chilli powder. 
  2. Grind oregano and thyme into a powder in a mortar and pestle and set aside in a bowl. 
  3. Place garlic and chilli flakes into the mortar and pestle and grind to a paste. 
  4. Add garlic paste to spices and mix well.  
  5. Place the beef into the marinade for 40mins. 
  6. Heat a pan with canola oil. 
  7. Sear beef for 1min on each side until golden brown.  
  8. Rest meat for 5 mins before slicing. 
  9. Serve on top of chocolate tortillas with sauces in ramekins. 
  1. Using a mortar and pestle, grind all ingredients into a fine paste. 
  2. Add water to achieve a smooth consistency. 
  3. Adjust seasoning and set aside. 
Passionfruit white chocolate salsa: 
  1. Toast coriander seeds and cardamom pods in a pan over a low heat. 
  2. Remove seeds from cardamom pods and grind in a mortar and pestle with pink peppercorns with coriander seeds. 
  3. Melt white chocolate in a bowl over a pot of boiling water. 
  4. Once melted, mix with all the ingredients. 
  5. Check seasoning and set aside.  
  1. Mash the garlic and dried chili flakes into a paste using the mortar and pestle. 
  2. Roughly chop the coriander  
  3. Remove the flesh from the avocado and blend all ingredients together in a food processor until smooth. 
  4. Adjust seasoning.