What is Mexican Chocolate?

The craft of chocolate making is traced back to 2,000 BCE in Mesoamerica and to this day, the way Mexicans prepare it is similar to the way they do it today.

The cacao beans are typically roasted, peeled, and then ground into a paste using either a metate, which is a traditional tool for hand-grinding material, or a mol

Sugar is then mixed in and cinnamon is traditionally added.

It’s true that chocolate making in Mexico has evolved over the years, but regional differences do seem to be there.

In fact, the shell of the cacao bean is left on, and thus the beans are more bitter.

Mexican chocolate, as the birthplace of chiles, also often features chile varieties, like guajillo, pasilla, and habanero, which are

Spain’s first inhabitants came from the Middle East and brought with them the spices and herbs they used in their cuisine.

This is where the practice of adding almonds and cardamom to Mexican chocolate stems from.

This is how chocolate is created; finally, the chocolate is worked into its final shape, which is most often a disc.

A rustic presentation with hand-made Mexican chocolate creates an enchanting ambiance.

Varieties

Some chocolate is labeled with the percentage of sugar it contains, instead of “milk” or “dark”. In Mexico, some chocolate is labeled “Criollo” if it contains at least 10% cacao.

These varieties with spices, chiles, and nuts are commonly seen, but as the art of chocolate making evolves, many makers are opting to add unusual, funky ingredients like lavender and popped amaranth.

Substitutes

1. Chocolate Chips

Chocolate chips are made by grinding roasted cocoa beans into a smooth paste.

2 – Bittersweet or Semi-Sweet Chocolate

Bittersweet chocolate is a type of dark chocolate that contains a higher percentage of cocoa solids and less sugar than milk chocolate.

3 – Unsweetened Cocoa Powder

Unsweetened cocoa powder is made from 100% cacao beans and has a strong, bitter flavor.

4 – Dark Chocolate

Dark chocolate is a type of chocolate that is a darker version of regular chocolate and has more cocoa solids and less milk than other types of chocolate.

5 – Carob Powder

Carob is a unique, versatile ingredient that can be used in sweet and savory dishes.

There’s a slight hint of chocolate, but it’s not as intense as cocoa powder.