FINDING: Most Mexican groceries, some well-stocked general groceries and via the internet.
CHOOSING: Each of the commercially available brands of this coarsely ground, cinnamon- infused chocolate has its followers, Ibarra apparently being the most popular (at least most widely distributed). All are quite sweet and without the full rich flavor of Mexico’s best regional examples. When traveling to a region of Mexico specializing in Mexican chocolate (e.g. Oaxaca, Michoacan or Puebla), it is worth bringing some home. Chocolate is allowed through customs.
STORING: Dark, cool, dry place, well wrapped, for up a year.
- Tacos of “Easy” Slow Cooker Mole with Chicken
- Chicken Enchiladas in Brick-Red Mole
- Pepita-Mexican Chocolate Cake with Candied Ancho Chile
- Chocolate-Chile Frosting
- Classic Chocolate Truffles
- Mexican Chocolate Chile Ice Cream
- Caramelized Mango Tart with Mexican Chocolate and Pepitas
- Classic Red Mole
- Susana’s Black Mole
- Chocolate Tamales
- Mexican Chocolate Pudding Tarts
- Mexican Flourless Chocolate Cake
- Chocolate Chunk Bread Pudding
- Chocolate Pecan Pie Bars