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Bored to tears by the standard chocolate selection at your local drug store? It's time to mix things up. Consider Mexican chocolate, the bolder and more bitter alternative to your average Hershey’s or Ghirardelli offerings. It's made differently than European-style chocolate—and sometimes with more assertively-flavored ingredients.
Precise methods vary slightly from brand to brand, but all chocolate starts with cacao pods. They're cut open to reveal the cacao beans, which upon removal are fermented, dried, roasted, then cracked open to remove the outer husks from the inner nibs. Those nibs are then ground into what's called a liquor—a paste of cocoa solids and cocoa butter—and from there, most European-style chocolate makers aerate the mixture to give it a smooth texture and mellow out the flavor. But Mexican chocolate makers will skip that step, instead mixing the un-aerated liquor with sugar and cinnamon. This gives the final product a deep bitter flavor and a rustic, coarse texture. From there, different ingredients can be added: Ground chiles, like guajillo, pasilla, and habanero are common, as well as spices and nuts.
Mexican chocolate generally comes in two shapes. The first, and most common, is a disc cut into four to eight triangles. Called "drinking chocolate," it's easily broken into pieces and tossed straight into a mug filled with hot milk. The chocolate melts, and presto! You've got Mexican hot chocolate. But if you'd rather eat your chocolate, instead of drink it? Mexican chocolate also comes in candy bar form for easy snacking.
Store your chocolate in a cool, dry place to avoid sugar bloom (that's when moisture causes sugar to rise to the surface), and it could stay good for up to a year. Not that we think it'll last long in your pantry—it's just too fantastic in complex-flavored desserts like these Mexican Chocolate Pots de Crème and this tempting Mexican Hot Chocolate Pie.
You can find the good stuff at Mexican or Hispanic grocery stores, but options also abound online—and we've rounded up some of the best.
Taza's chocolate is stone ground, which its makers say lend it a "rustic intensity." Reviewers agree, calling its flavor "wonderfully rich," "nutty," and "delicious." And with this sample pack, you can try all the different flavors, from coffee to chipotle chili. You can feel good about buying this chocolate, too: Taza pays the farmers directly as part of its commitment to ethical cacao sourcing.
If you're searching for Mexican chocolate in a grocery store, this is probably one of the brands you'll spot. Made in the state of Jalisco, from which most chocolate in Mexico hails, it comes in a classic disc perfect for turning into hot chocolate. Many reviewers recommend kicking mugfuls of this stuff up a notch or two with an extra dash of cinnamon.
Another popular Mexican grocery store brand, Abuelita (originally named Fabrica de Chocolates La Azteca) was founded more than 80 years ago by two brothers in Mexico—although these days it's owned by Swiss mega-corporation Nestlé. Still, it's still popular with lovers of Mexican hot chocolate, and you can't argue with its rich flavor.
Verve CULTURE Verve Culture's Villa Real Mexican Chocolate, 5 discs
Verve Culture partners with family-owned business Villa Real, which makes this chocolate by hand in Oaxaca, Mexico. The result is a complex disc of chocolate infused with almonds perfect for a hot cup. Make it authentically with their molinillo whisk and clay jug, also handcrafted by Mexican artisans.
If you're looking for a Mexican chocolate bar, Taza has a ton of options. Fans of dark chocolate will love the Wicked Dark (95%), Seriously Dark (87%), and Deliciously Dark (70%) bars, while others might be tempted by the toffee, coconut, and this raspberry crunch flavors. All, of course, are perfect for Valentine's Day.
If you can't wait for your chocolate disc to melt, powdered chocolate is your best bet. Mocafe's ground chocolate fits the bill. Just mix two scoops with some hot milk for an easy cuppa, or if you're looking for something zippier, blend the chocolate powder with steamed milk and espresso.
