Thank the gods for Mexican chocolate

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Mexican chocolate is still consumed primarily as a drink,... Inga Nielsen / Shutterstock

Mexican chocolate is still consumed primarily as a drink, often to jump-start the day.

Photo: Inga Nielsen / Shutterstock

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Mexican chocolate is still consumed primarily as a drink, often to jump-start the day.
There are three main cultivar groups of cacao beans used to make cocoa and chocolate. Criollo, the cocoa bean used by the Maya; Forastero, a wild relative of Criollo found in the Amazon; and a hybrid, called Trinitario.
Ki'Xocolatl in Merida applies Belgian technique to certified organic Criollo chocolate grown on small ancestral plantations in Tabasco and Chiapas.
The rich Mexican sauce known as Mole poblano is prepared with Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), dried chile peppers, ground nuts and/or seeds, spices, salt, and a variety of other ingredients.
Chocolate is a key ingredient in mole sauce, a Mexican delicacy that originated in Oaxaca state.
Ah Cacao's pure, handmade Criollo chocolate comes in bars (more than 70 percent cacao, compared with less then 15 percent in most commercial brands), unsweetened cocoa or roasted beans, not to mention body bars and moisturizers.
A molinillo, a ringed wooden beater invented by the Aztecs, is used to whip hot chocolate into a froth.
Chopped Mexican chocolate, cinnamon sticks and a molinillo on a clay plate ready for preparing delicious Mexican hot chocolate.
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