Flavored with cinnamon, almonds and vanilla, this sweet chocolate is available in Latin markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It’s used in the preparation of a Mexican hot chocolate drink and certain Mexican specialties such as mole poblano (see mole), a chile-almond sauce usually served with fowl.
One ounce semisweet chocolate, ½ teaspoon ground cinnamon and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.
My recipe this month is far better than this simple recipe.
When I visited Oaxaca in 2004, I fell in love with this yummy morning drink, whipped to a frothy attitude to create a creamy and smooth textured drink.
You can have your own recipe for chocolate created just for you at a chocolate mill. Your ratio of chocolate, almonds, cinnamon and vanilla, are all your choice. After grinding, the rich chocolate flows warm and creamy from the grinding mill, ready for you to take home.