Cuñapes – Bolivia’s Cheese Bread

cuñape cheese bread

The first and only time I’ve eaten this delicious breads (before I cooked them for the post) was at my friends Valentina’s place. She organized a baby shower for our friend Annabelle and every one of us had to bring something to eat. Everything was already on the table when she came out of her kitchen with those yummy looking breads, still warm from the oven and smelling like heaven. My plate was already full but I couldn’t resist to get one of them and bite immediately. They were warm, fluffy, soft and amazing good! My direct reaction was: – Valentina, I need this recipe for the blog!

Cuñapes is the name of the dish Bolivians gave to the quite spread in Latin America “Pan de yuca”, I also learned that day that depending where you are from it’s called different. For example in Argentina or Paraguay they call them “Chipas” and in Brasil “Pao de queijo”.


  • 500 gr manioc flour
  • 400 gr grated gouda cheese
  • 2 or 3 eggs
  • 1 tsp baking powder
  • salt
  • 50 ml milk


Mix the flour with the cheese, two eggs, the baking powder and a pinch of salt. If the dough still doesn’t have a good texture, add another egg to the mixture. At this point if the dough it’s still dry, add some milk.

Form little balls with the dough. Insert your thumb into the bottom of the ball to make a hole. Place them on top of a baking sheet with baking paper on it. Let it sit for 15 minutes. You can bake them immediately or save for later refrigerated.

Preheat the oven to 220 ºC. Place them in the oven between 10-15 minutes.

Tip: They should be eaten immediately if not they get hard. If that happens, just put them a few seconds in the microwave, and they’ll be perfect again.

cuñapes cheese bread



Thanks Valentina for this deliciousness, I’ll have to train more, yours are still the best ones I’ve ever had!

Read you soon!





Trufa – The Chocolate Stracciatella Ice Cream

Trufa Ice Cream chocolate Stracciatella

When I was a kid, there were just 3 kinds of ice cream that would exist for me, Mantecao, Trufa and Lemon Popsicle. Since I already told you how to make Mantecao it was time for me to show you my other favourite ice cream, Trufa. I can’t explain you wich are the origins of this ice cream or why do they call it like that, I’m not even sure if it’s a thing out of my region Alacant (Spain), but well if you want to compare it to another ice cream it would be Stracciatella, a chocolate Stracciatella. The chocolate pieces are what make this ice cream so much special. They are made by drizzling a fine stream of melted chocolate into the churning ice cream. The chocolate solidifies on contact, freezing into ethereal flakes that fuse with the ice cream and literally melt in your mouth.

The cocoa heavy cream chocolate drizzled pieces ice cream, sounds pretty good, huh?!

I think we are ready to give it a try! here is the recipe:

Ingredients for 5-6 servings

  • 200 ml  whole milk
  •  250 ml heavy cream
  • 80 gr granulated sugar
  • 15 gr inverted sugar (buy here /recipe here)
  • 4 Tbs cocoa powder
  • 70 – 80 gr  dark chocolate, finely chopped
  • 2 Tbs butter


In a saucepan, combine milk, cream, sugar and inverted sugar. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Remove from heat, cover and let steep for 30 minutes. Whisk in the cocoa powder. Cover and refrigerate until completely cool.

Churn ice cream according to the instructions of your ice cream making machine. I have a cheap 40€ ice cream maker, but it does the trick.

While ice cream is churning, melt chocolate and butter in a small saucepan over low heat or in the microwave in defrost mode. When chocolate is melted and smooth, transfer to a zip-top bag and seal well, pressing out as much air as possible. If necessary, place bag in a bowl of warm water to keep warm while the ice cream finishes churning.

When ice cream is the consistency of soft serve (20 – 25 min.), 1-2 minutes before being completely done, cut off the corner of the bag. Slowly drizzle most of the chocolate into churning ice cream, allowing the chocolate to swirl throughout. Transfer to a freezer safe container and freeze 2 to 3 hours or overnight until firm.

trufa ice cream chocolate stracciatella

Here some links to ice cream makers:

1.- Ice Cream maker – Hamilton Beach (similar to mine)

2.- Ice Cream maker Stand Mixer Attachement – Kitchen Aid

3.- Automatic Frozen Yogurt, Sorbet and Ice Cream maker – Cuisinart

4.- Fully Automatic Ice Cream maker – VonShef 

trufa ice cream chocolate stracciatella