Re: [CH] Mexican Chocolate

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Dear Debbers et al.,

I've read that adding a bit of cinnamon to baking chocolate results in a
chocolate very close to Mexican.

The real sweet stuff that you get in Tijuana in the hexagonal packages
(Ibarra?) is very yummy, but too sweet for mole.

Myron on the right coast

Chet Bacon wrote:
> 
> I used a bakers unsweetened chocolate and it came out very close to what
> we had at our local El Mexican restaurant (not TexMex).
> Chet
> 
> > again, close..."authentic mexican table chocolate"...i'm not sure what
> > chocolate is used in mole, but i would guess that hot chocolate chocolate
> > (which is what you have there) is too sweet...it has a LOT of sugar in
> > it...but makes dynamite hot chocolate...

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Myron Menaker                      Daytona Beach FL USA
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• Maybe in reply to: Deb deForest: "[CH] Mexican Chocolate"
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