Spiced Mexico, 65% Cacao, Teapa, Tabasco- Bulk Bar
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This is a very rich chocolate compared to store bought mexican style chocolate. The criollo beans are almost red in color when processed and extremely fragrant. That coupled with the intense flavor of the soft cinnamon from La Boite and natural raw almonds makes it incredible. The Cacao, almond almonds and cinnamon are all refined together before adding the sugar and then stopping when the chocolate still maintains a bit of its traditional gritty texture. This chocolate was developed as a homage to the Oaxacan tradition and is meant to be used for hot chocolate but works unbelievably well in all other applications.
Hot Cocoa Recipe (Oaxacan style)
2 cups Water
2 cups Milk
8 oz Spiced Mexican chocolate, chopped fine
4 Cinnamon sticks ( Optional: warm in oven)
1- Combine the milk and the water in a saucepan and bring to a boil over medium heat..
2- Add the chopped chocolate and whisk with a molinillo (wooden whisk) or wire whisk over low heat until mixture has emulsified, is smooth and has developed a nice froth. (3-5 minutes)
Serve immediately with a cinnamon stick as a garnish or to stir in additional sugar if desired.
Cacao Bean Notes:
The beans come directly from Tabasco from the fam they are grown on. They are super special in that 80% of the beans are a very rare white criollo. They have a delicate earthy flavor with nuances of spices and nuts and dried fruit.
1 kg Bulk bars
Store chocolate in a cool, dry place between 60-70 degrees
65% Spiced Mexican Teapa, Tabasco Dark Ingredients Cacao* (Mexico), Cane Sugar*, Raw Almond, Soft Stick Cinnamon
*Denotes Certified Organic
Gluten Free Soy Free Contains Nuts May Contain Traces of Dairy