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,.

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 smooth paste.

Chocolate Chips

Bittersweet chocolate is a type of dark chocolate 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.

Dark 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.

Carob Powder

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