Other Names Chocolate para mesa, unconched chocolate Description Chocolate as we know it has only existed for a few hundred years. Modern chocolate is “conched” by grinding it for up to 72 hours to give it a smoother texture. Before the Europeans perfected the process of refining chocolate, the cacao bean was used to make …
Chocolate para mesa_, unconched chocolate.
Chocolate as we know it has only existed for a few hundred years. Modern chocolate is "conched" by grinding it for up to 72 hours to give it a smoother texture. Before the Europeans perfected the process of refining chocolate, the cacao bean was used to make a beverage for over 3000 years in Central America.
Mexican chocolate is closer to what chocolate probably tasted like prior to the development of the conching process. It's very gritty with a crumbly texture that reveals granules of sugar. A look at the ingredients of Ibarra, the most common brand of Mexican chocolate, reveals that there are only 4 ingredients: sugar, cacao nibs, cinnamon and an emulsifier.
It's typically not eaten straight because of the texture but when mixed with hot water or milk, it makes a fantastic beverage. It's nutty and sweet with a faint spiciness coming from the cinnamon.
Grocery stores in North America that have a Latin American food section should carry it. Otherwise go to a Latin American specialty food store. Ibarra, the most common brand comes in a yellow and red hexagon shaped box with individually wrapped wheels of chocolate inside.
There's no season, but it can go rancid if it's too old. Try to buy it from a store that looks like they go through a lot of it.
It contains a lot of sugar, but the cacao in it is high in iron, calcium, magnesium, potassium, and anti-oxidants.