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.
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,.
A rustic presentation with
hand-made Mexican chocolate
creates an enchanting ambiance.
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 Of Mexican Chocolate
Chocolate chips are made by grinding roasted cocoa beans into a
Bittersweet chocolate is a type of
that contains a higher percentage of cocoa solids and less sugar than milk chocolate.
Bittersweet or Semi-Sweet Chocolate
Unsweetened cocoa powder is made from
100% cacao beans
and has a strong, bitter flavor.
Unsweetened Cocoa Powder
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.
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.
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