At its most basic, Mexican chocolate is made from coarsely ground cacao, granulated sugar, and cinnamon. Chiles, nuts, and spices can also be worked into the mix, resulting in a complex, intense flavor. Besides its added ingredients, Mexican chocolate also has a more rustic texture than many other styles of chocolate. Find out just how unique the tradition of making Mexican chocolate is, how to use it in recipes, and more.
Fast Facts
Varieties: Can include cinnamon, chiles, or nuts
How it's Used: In drinks or in recipes
How to Store it: Airtight jar in a cool, dark place
What is Mexican Chocolate?
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. 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 flavor. 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. This is where the common practice of adding almonds and cardamom into Mexican chocolate stem from.
Finally, the chocolate is worked into its final shape, which is most often a disc or log. This rustic presentation works perfectly since Mexican chocolate is still made by hand in many regions.
Varieties
Instead of chocolate being labeled as “milk” or “dark”, it’s common for Mexican chocolate to be labeled with the percentage of sugar it contains. As mentioned, varieties with spices, chiles, and nuts are commonly seen, but as the art of chocolate making evolves, many makers are opting to add in unique, funky ingredients like lavender and popped amaranth.
Mexican Chocolate Uses
Mexican chocolate is frequently made as hot chocolate, chocolate atole, or used in recipes like mole negro. Mexicans traditionally whip their hot chocolate into a froth with the help of a tool known as a molinillo. It’s also believed that the addition of almonds helps Mexican style hot chocolate achieve this texture. Interestingly, this presentation may harken back to the Aztec era, where anthropological evidence shows these peoples enjoying a bubbly, chocolatey drink.
What Does it Taste Like?
Mexican chocolate should taste intense and have a rustic texture. Its flavor is due to the fact that the cacao beans are simply roasted and ground into a liquor, whereas a lot of European-style chocolate takes things a step further, using a conching machine to aerate the chocolate liquor and mellow out its flavor. Conching also helps smooth the chocolate liquor, so the fact that Mexican chocolate skips this step accounts for its grainy texture. Lastly, just like wine or coffee, the cacao fruit picks up the flavor of the soil it's grown in and today, the majority of Mexican chocolate does not source its beans from Mexico. This may not matter to you but if it does, it's good to know so you can shop around for the right option.
Mexican Chocolate Recipes
Mexican chocolate can be eaten by itself, but it’s more commonly used in drinks and recipes. Remember that it already contains sugar, so depending on your preferences you may want to avoid adding extra.
- Authentic Mexican Hot Chocolate
- Mole Poblano
- Champurrado
Where to Buy Mexican Chocolate
If you’re looking for in-store options, Mexican grocers will surely carry it, but Mexican chocolate is also easily accessible online. That said, the chocolate business has seen its fair share of corruption, with farmers being paid next to nothing and the local ecosystems destroyed in service to cacao cultivation. If you’re interested in stopping this, look for brands that pay the farmers directly and who take care of soil health. Some brands include Oaxacanita Chocolate, which is 100 percent Mexican grown and produced chocolate, or Taza Chocolate, which sources its beans outside of Mexico but has Mexican-style chocolate available.
Storage
Whether it’s Mexican style or otherwise, always store chocolate in an airtight container in a cool, dark place. Try not to store it in the refrigerator, as it can absorb the flavors of the surrounding food and develop the infamous sugar bloom, or when the sugar rises to the surface due to moisture condensation. Stored properly, Mexican chocolate should last 6 months to one year.
What You'll Find in a Mexican Grocery Store in the US
FAQs
Mexican chocolate is made with cacao, sugar, and cinnamon. It boasts a grainier texture than other types of chocolate thanks to all of the extra added sugar. While cacao nibs, sugar, and cinnamon form the base of traditional Mexican chocolate, you may also see it made with almonds, vanilla, or even chiles.
What is the difference between Mexican chocolate and regular chocolate? ›
Mexican chocolate should taste intense and have a rustic texture. Its flavor is due to the fact that the cacao beans are simply roasted and ground into a liquor, whereas a lot of European-style chocolate takes things a step further, using a conching machine to aerate the chocolate liquor and mellow out its flavor.
Why does Mexican chocolate taste different? ›
Mexican chocolate tends to have a more rustic presentation, its texture, unlike other chocolates, is more granulated thanks to the addition of sugar and spices which are not as fully refined as commercial chocolate. This chocolate is characterized by more explosive and strong flavors.
What is a substitute for Mexican chocolate? ›
Replace the Mexican chocolate called for in your recipe with an equal amount of semisweet chocolate or cocoa powder. Add 1/2 teaspoon of ground cinnamon and, if you like, a drop of almond extract for every ounce of chocolate.
Why is it called Mexican chocolate? ›
In short, Mexican Chocolate differs from European Chocolate in processing, texture and origin. Theobroma Cacao, the scientific name for the tree that produces cacao pods, is native to South America and was first used and cultivated by the Ancient Mesoamerican Olmec, Mayan and Aztec cultures.
Is Mexican chocolate sweet or bitter? ›
To make Mexican chocolate, the nibs are ground and roasted. They have a bitter taste, which gives the chocolate its distinctive flavor. When you shop for Mexican chocolate in the United States, look for it to be sold in solid discs (like in the photos shown in this post).
Why is Mexican chocolate gritty? ›
The ancient recipes are made with ground cacao that has not been refined for longer than a few minutes. Remember, this used to be done by hand, no machines. Actually, this style of unrefined chocolate is still largely hand-processed. This is why the texture of a true Mexican chocolate will always be gritty and grainy.
Does Mexican chocolate go bad? ›
Chocolate doesn't go bad. Yes, you read that correctly! If your chocolate smells/tastes normal and has no mold growth, then it is safe to consume. The best by date printed on chocolate packaging signifies when its flavor, aroma, and mouthfeel will decline, not when it is inedible.
Does abuelita chocolate go bad? ›
For optimum quality, all ABUELITA™ products should be consumed by the printed "Best if Used By" date. For optimum shelf life: Store all ABUELITA™ products in a cool, dry, odorless place. Tablets and Marqueta: Once opened, store unused portion in a tightly sealed container for 15-18 months as printed on package.
What kind of chocolate is Abuelita? ›
For generations, Nestlé Abuelita Authentic Mexican Style Hot Chocolate Mix has been an essential part of the Hispanic kitchen. Its perfect balance of cocoa, sugar, vanilla, and cinnamon gives it a distinctively delicious “calor de hogar” taste.
Cooking with Mexican chocolate is easy and delicious. It can be used in savory and sweet dishes, like cakes, ice cream, moles, and chile based sauces. To the indigenous people of Mexico chocolate was known as xocolatl, and it was thought to be a gift from the gods.
Why is Mexican hot chocolate so good? ›
Mexican hot chocolate includes various spices, including cinnamon, cloves, and ancho chili pepper. These ingredients give it a unique flavor that is sweet and slightly spicy.
Is Mexican chocolate healthy? ›
Is Mexican chocolate healthy? Although there are lots of health properties found in cacao, we would still recommend consuming Mexican chocolate in moderation due to the sugar content.
Can you eat Mexican chocolate? ›
“Real” Mexican chocolate is rather a cooking ingredient. It has a lot of crystals inside (sometimes spices), but has no / or very less sugar. You can make a hot chocolate out of Mexican chocolate - or you can make a mole (sauce) - but really it is not great to eat. Other chocolates (to consume) are treated differently.
What is Aztec chocolate called? ›
The Mayans called the drink “chocolhaa” (“bitter water”) and Aztecs called it “Xocolatl.” From those words eventually evolved the word “chocolate.” Cacao was used in special celebrations such as those for funeral rituals, war, or harvests.
What are the benefits of Mexican chocolate? ›
Energizing and refreshing. Chocolate stimulates the nervous system and blood circulation due to its content of theobromine, caffeine and theophylline active alertness. Source of vitamins (thiamine or B1 and folic acid). High in minerals (potassium, phosphorus and magnesium).
Why is Mexican hot chocolate better? ›
Mexican hot chocolate contains spices like cinnamon and chili and chopped bittersweet chocolate to create a very rich but less sweet flavor. Whereas traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate and tends to be more on the sweet side.
What is the flavor profile of Mexican chocolate? ›
Mexican chocolate presents a rich flavor with a pronounced cocoa foundation, enhanced by sweet cinnamon and a hint of floral vanilla. The occasional addition of chili peppers adds a subtle warmth, creating a complex taste profile.
What is the healthiest version of chocolate? ›
Dark chocolate is by far the healthiest form of the treat, containing the least sugar and, because of its cocoa content, higher levels of substances that protect the body's cells. If sugar is your number one concern, Allers recommends looking for higher percentages.
