What is special about Mexican chocolate?

Mexican chocolate is definitely not average chocolate. 

Made from a paste made of cacao nibs, granulated sugar, and cinnamon, it has a slightly granular texture compared to normal baking or milk chocolate due to the high sugar content and a distinctive spiced flavour. 

As the birthplace of chiles, Mexican chocolate also often features chile varieties like guajillo, pasilla, and habanero, which are typically finely ground and blended in. When the Spanish arrived, they brought certain ingredients with them, like nuts and spices that were incorporated into chocolate making.

In fact, Germán Santillán of Oaxacanita Chocolate says that in some regions of Oaxaca, Mexico, the shell of the cacao bean is left on, resulting in a more bitter flavour.

Besides its added ingredients, Mexican chocolate also has a more rustic texture than many other styles of chocolate.

The beans grow on trees in tropical climates, and once they’re dried they’re fermented before being used for many different purposes. When dried cacao -cocoa- beans are cracked open, small pieces are produced, which are known as cacao nibs.

The craft of chocolate making can be traced back to 1900 BCE in Mesoamerica and in fact, it appears the way the Aztecs prepared it is similar to how Mexicans do 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 materials or with a molino, a mill. Sugar is then mixed in and from here, cinnamon is traditionally added.

That said, chocolate making in Mexico has evolved over the years and regional differences do appear. 

It’s common for Mexican chocolate to be labelled with the percentage of sugar it contains. 

Mexican chocolate is frequently used for preparing hot chocolate, chocolate atole, or used in recipes like mole negro.

MB for FatFeedsUKDisclosures

#Mexicoeschingon #chingon #Mexicanculture #Mexicanchocolate #chocolateatole #molenegro #cacaobeans #cacaonibs

Back to Blog