Description
- Genuine Mexican chocolate
- Comes in tablets
- Great for making mole sauce
- Great for adding to coffee
- Great for making hot chocolate
This is the standard in Mexican chocolate and is not your typical instant cocoa mix. The chocolate comes in hard tabs which need to be cut or ground. This tasty traditional Mexican chocolate makes for a great hot cocoa treat! How to prepare for hot cocoa: 1. Heat milk until hot. 2. Blend hot milk and chocolate (2 wedges per cup) in a blender 3. Serve hot. 4. Yield up to 24 cups Follow the package instructions for best results but use a whisk. You can also use a saucepan to make the cocoa. Grind the cakes in advance for maximum convenience and use 1 and a half times the recommended amount for best results. Use whole milk for best results or 2%. Skim milk just doesn't work as well. Add different flavors for a variety of hot cocoa: - Chili powder - Vanilla bean - Cinnamon stick - Instant coffee or espresso powder