Ibarra Chocolate

Ibarra Mexican ChocolateThe Iconic Mexican Chocolate

Ibarra’s traditional chocolate, one of our staff favorites, is laced with cinnamon and undissolved (crunchy) granulated sugar. It makes the best hot chocolate, and a deliciously smooth mole. Used it in baking recipes, it adds a level of richness not found in standard baking chocolate. We even enjoy the gritty texture, and savor it by itself as “Chocolate Para Mesa.”

How to Make Mexican Hot Chocolate

3.3 oz tablet of Mexican chocolate
2-1/2 cups milk
1 tsp sugar 1/2 tsp cinnamon
1 pinch cayenne pepper (optional)

Break a tablet of Mexican chocolate into pieces and bring it to a simmer with milk. Stir the mixture until the chocolate is melted and well-combined.

Mexican chocolate is traditionally beaten to a froth with a wooden implement called “molinillo”. You can imitate the effect with a small whisk or spoon.

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