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.
- Caramelized Mango Tart with Mexican Chocolate and Pepitas
- Chicken Enchiladas in Brick-Red Mole
- Chocolate-Chile Frosting
- Chocolate Pecan Pie Bars
- Chocolate Tamales
- Classic Chocolate Truffles
- Classic Red Mole
- Mexican Chocolate Chile Ice Cream
- Chilled Mexican Chocolate Cocktail
- Mexican Flourless Chocolate Cake
- Pepita-Mexican Chocolate Cake with Candied Ancho Chile
- Susana’s Black Mole
- Tacos of “Easy” Slow Cooker Mole with Chicken