1. prepare a large, high pot with a steaming basket.

2. Soak the corn husks in hot water until pliable.

3. Grate the chocolate and set aside.

4. Cream the butter with the sugar until fluffy and pale. Add the baking powder, cinnamon, grated chocolate and a pinch of salt and mix until smooth.

5. Add the two cups of cornmeal and the milk and continue beating until all the ingredients are well incorporated.

6. Now take one of the soaked corn leaves to assemble the tamales. Spread a spoonful of the mixture in the center, leaving about 5 inches on the sides of the leaf. Chocolate chunks can also be added at this point if desired.

7. Seal the tamale by folding the sides of the corn husk toward the center and folding the bottom of the husk upward so that the filling does not spill out the bottom. If necessary, secure with a strip of corn leaf or kitchen twine.

8. Place the tamale upright in the pot with the open side facing up. Continue doing this until all the mixture is used up.

9. once all the tamales are in the pot, cover the pot, bring to a boil and simmer for about an hour or until done.

Important Note: To determine if the tamales are done, take a tamale, let it cool for a few minutes and unwrap it. If it comes off the corn leaf easily, the tamales are done; if it sticks to the corn leaf, they need to be cooked a few more minutes.

10. let the tamales rest for 30 minutes before serving. Enjoy your meal!

Tip: You can serve the tamales with a sauce of your choice. Here they were served with raspberry sauce, but you can also serve them with strawberry sauce, vanilla sauce or, if you like it really chocolaty, chocolate sauce!