Having traveled to Los Cabos, Mexico recently, I noticed many delicious confections made with Mexican chocolate that I was dying to try. This got me wondering what exactly Mexican chocolate was and how did it differ from the rich, dark Callebaut Belgian chocolate that Fairytale Brownies uses to bake our decadent treats. Here's what I found:
Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. The end result is a grainy, less smooth chocolate. It is frequently bought in disks, though you can also purchase the chocolate in bar and syrup form. The traditional uses for Mexican chocolate are hot drinks such as Atole (served with tamales), Champurrado (served as a dessert with churros or a sweet bread called Pan Dulce) and Mexican Hot Chocolate.
Other popular uses for Mexican chocolate are in Tejate (a cold drink made of dark chocolate, corn masa, cocoa flowers, then marinated and frothed), and Mole (a sauce filled with spices, tomato and...Read More