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Also known as: chocolate de mesa, mexican style chocolate
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a cool, dry place, it can last for 1 to 2 years. If it develops a white coating (bloom), it is still safe to eat but the texture may be slightly altered.
Mexican chocolate has a much grainier texture because the sugar is not fully refined, and it is flavored with cinnamon and often ground almonds.
Yes, substitute 1 ounce of Mexican chocolate with 1 ounce of semi-sweet chocolate plus 1/2 teaspoon of ground cinnamon and a drop of almond extract.
Generally no. Most major commercial brands like Abuelita and Ibarra contain dairy products or are processed on equipment that handles milk.
Yes, traditional Mexican chocolate often includes ground almonds as a key ingredient for flavor and texture.
Dissolve the chocolate tablets in hot milk or water over medium heat, then whisk until frothy using a molinillo or a standard whisk.
Yes, it is a classic ingredient in savory mole sauces, providing depth, color, and a hint of spice and sweetness.
The graininess comes from the minimally processed cocoa nibs and the large crystals of granulated sugar that are not fully emulsified.
mexican chocolate is a versatile ingredient found in cuisines around the world. With 460 calories per 100g and 5 grams of protein, it's a nutritious addition to many dishes.
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Most brands are naturally gluten-free, but you should check labels for cross-contamination warnings if you have a severe allergy.
It pairs excellently with chili peppers, cinnamon, vanilla, coffee, and citrus fruits like orange.