Re: [CH] Mexican Chocolate

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Myron-
I have seen some like you describe with brown sugar added.  VERY good.
C

Myron Menaker wrote:

> 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...
>
> .:~*~:. .:~*~:. .:~*~:. .:~*~:. .:~*~:. .:~*~:. .:~*~:.
> Myron Menaker                      Daytona Beach FL USA
> myronm@bellsouth.net     |
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