What is Mexican chocolate?
Mexican chocolate is a paste made with cocoa nibs, sugar and cinnamon. Its texture is very grainy compared to the typical milk, dark and white chocolate, due to its raw sugar content and traditional processing technique. Very often other flavors are mixed in to create an even more complex flavor, such as vanilla, chiles, nutmeg, achiote and almonds.
To make Mexican chocolate, cocoa beans are roasted, de-shelled and ground. The roasting process gives Mexican chocolate its characteristic flavor and is traditionally performed in a large pan. Compared to milk or semi-sweet chocolate, Mexican chocolate retains much of its rustic flavor and texture, and the bitter taste of the cocoa bean is easy to taste.
What is the purpose of Mexican chocolate?
Mexican chocolate, besides having a rougher texture and a more bitter taste, is also used differently from other chocolates. In fact, Mexican chocolate is used more as a food ingredient than as a sweet. For example, one of the most popular Mexican sauces, mole, contains Mexican chocolate.
While a traditional piece of chocolate can be eaten as a dessert, the Mexican variety is typically not meant to be eaten alone (yes, there are exceptions where Mexican style chocolate is produced as an eating bar). Rather, it is used to make a delicious chocolate drink or used as a complement to other ingredients to enhance the flavor.
Where is it made?
Surprise! Most Mexican chocolate is made in Mexico, where the optimal climatic conditions exist for growing cacao and cultivating the trees to produce cacao pods, the seeds of which are used to make chocolate. Although Mexico has a very ancient tradition of chocolate consumption dating back to the Mayans who were known to drink this delicacy, Mexico is not the main producer of cacao.
A foundation was established in Mexico, the Fundación Cacao México, whose mission is to make Mexico one of the world’s leading cacao producers. To this end, it seeks to improve the quality of cocoa and strives to provide cacao farmers with more benefits and a better quality of life.
Most of the cacao is grown in Tabasco, followed by Chiapas, which together account for 98% of the country’s total production. The other 2% is divided between Oaxaca, Guerrero and Veracruz.
Differences between Mexican chocolate and the rest of the world’s chocolate
The main difference between Mexican chocolate and chocolate from the rest of the world is its texture. Many chocolates from Europe and the rest of the world use more cocoa butter and more sugar, which makes them sweeter in taste, and gives them a smoother, creamier texture. And without the added ingredients, Mexican chocolate tends to have a high percentage of cocoa.
Mexican chocolate tends to have a more rustic presentation, its texture, unlike other chocolates, is more granulated thanks to the addition of sugar and spices which are not as fully refined as commercial chocolate. This chocolate is characterized by more explosive and strong flavors.
Mexican chocolate is unique and can enhance a wide variety of sweet and savory dishes.
How to make Mexican-style chocolate at home
The chocolate usually found on store shelves in the United States is not a good substitute for Mexican chocolate. To make a Mexican chocolate substitute, you will need semisweet chocolate or cocoa powder, sugar and cinnamon; for an added touch of flavor, include a drop of almond extract.
Substitute an equal amount of semisweet chocolate or cocoa powder for the Mexican chocolate called for in your recipe. Add 1/2 teaspoon of ground cinnamon and a drop of almond extract for each ounce of chocolate.
Chocolate complements warm spices, so feel free to experiment and create your own flavors.
How to make Mexican drinking chocolate at home
Get cozy with this warming Mexican Hot Chocolate, perfect for those chilly winter months. Made with cinnamon (canela) and spiced Mexican chocolate, it’s the ultimate hot beverage to cozy up with when you need a break from winter’s chill.
INGREDIENTS
- 8 cups water
- 4 cinnamon sticks
- 6 ounces (170g) Mexican chocolate
- 3 tablespoons corn starch dissolve with ¼ cup of cold water
- 1 cup milk, whole or any veganmilk
METHOD
- Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.
- Discard cinnamon sticks and return water to medium-low heat.
- Add Mexican chocolate and stir until dissolved.
- In a separate cup, dissolve corn starch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.
- Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little as it heats.
NOTES
Using whole milk will make the hot chocolate creamier.
You can add liqueur for an adult spiked hot chocolate like Kahlua, Baileys, Amarula or rum.
What are the 3 best Mexican chocolate brands?
Ibarra – One of the most traditional Mexican chocolate brands, Ibarra is famous for so-called “table chocolate”, which is used to make the iconic hot chocolate that is very popular in Mexico.
Abuelita– Another popular brand of chocolate bars in Mexico. It is owned by Nestlé, so it is not a fully Mexican company today, but was invented and marketed in Mexico in the late 1930s. Abuelita tablets have been a staple in Mexican kitchens for decades and are identified easily because of their packaging and unique flavor.
Taza Mexican Chocolate is a brand that was actually founded in the US by an American. Alex Whittemore, the company’s founder, was on a trip to Oaxaca and was so enchanted by the chocolates he tasted there that he set up a chocolate factory in his hometown. He even learned how to hand-carve granite wheels so that the chocolate would be processed less and allow the cocoa to shine.
Do you think you would like Mexican chocolate?
Mexican chocolate is not like your typical chocolate. It’s unique and delicious in its own way. If you are a chocolate lover and want to try new flavors and textures, we highly encourage you to try Mexican chocolate! Next time you are traveling in Mexico, visit the local market and buy a disk of Mexican chocolate. Or, if you can’t wait and want to make homemade chocolate, or you’re craving a classic dessert with a twist, look beyond the usual ingredients and try something new like Mexican chocolate!
We are sure you will love this new way of experiencing chocolate!
