This means that it can be grated and melted down quite easily. The spices also give the chocolate a little kick behind the sweetness. Or a combination of both? It’s sold in thick disks or tablets, and is primarily used to make hot chocolate or mole. Mexican hot chocolate features a blend of warm, fragrant spices to balance the rich sweetness of traditional chocolate. Often, Mexican hot chocolate features spices like ground chili or cayenne peppers, cinnamon, nutmeg and cloves. *. Other flavors of Mexican chocolate are available, but cinnamon is a traditional ingredient. Get daily tips and expert advice to help you take your cooking skills to the next level. ★☆ Swap in 1 tablespoon of cocoa powder for every ounce of Mexican chocolate used. Chocolate. You can sometimes find them in the Latin goods section of bigger supermarkets — if not there then try a local Hispanic market if you have that option. Thanks. If your recipe calls for melted or chunks of Mexican chocolate, then semisweet chocolate may be the better choice. In the process of making oaxacan mole and could not find mexican chocolate - do you think I could substitute unsweetened baker's chocolate or semisweet chips? Replace the Mexican chocolate called for in your recipe with an equal amount of semisweet chocolate or cocoa powder. Then to make this taste more like Mexican chocolate, we will add a bit of ground cinnamon to that cocoa powder. Substitute for Mexican chocolate. We collect your name, email and IP address, when you post a comment for the purpose of responding to comments and preventing spam. If you’re out of Mexican chocolate, or you’re having trouble tracking it down, use one of these substitutes in its place. This will maintain the proper balance of chocolate, cinnamon, sweetness and fat in your recipe. bittersweet or semi-sweet baking chocolate + 1/4 tsp ground cinnamon, 1 Tbsp cocoa powder + 1 Tbsp sugar + 2 tsp butter or oil + 1/4 tsp ground cinnamon, 3 Tbsp carob powder + 1 Tbsp of your favorite oil + 1/4 tsp of cinnamon. Required fields are marked *, Rate this recipe It consists of toasted cacao nibs ground with almonds, sugar, cinnamon, and other spices like vanilla or nutmeg. Mexican chocolate can be hard to find at times. To replace 1 oz. Although it began as a bitter-tasting beverage, Mexican chocolate evolved into its own style and is a popular ingredient in many food and drink recipes. The chocolate you typically find on U.S. store shelves is not a good substitute for Mexican chocolate. To make a replacement for Mexican chocolate, you will need semisweet chocolate or cocoa powder and cinnamon; for an added hint of flavor, include a drop of almond extract. If you can’t find authentic Mexican chocolate, combine these ingredients: The type of chocolate used in Mexico to make the local version of hot chocolate is called chocolate de mesa (table chocolate). Mexican Drinking Chocolate . It’s a perfectly balanced blend of sweet and savory, and it’s the best warm winter treat! The type of chocolate you use is going to depend on the recipe you are making. If your grocery store doesn’t carry Mexican chocolate, check a Mexican grocery store, or order it on Amazon. of Mexican chocolate, use: 1 oz. Abuelita and Ibarra have become the norm in the States, but in Mexico you’ll find options that are less sweet and with unique spice profiles. ★☆ You'll find Mexican chocolate in the Mexican food aisle at many grocery stores. To replace 1 oz. Mexican Chocolate Substitute To make a replacement for Mexican chocolate, you will need semisweet chocolate or cocoa powder and cinnamon; for an added hint of flavor, include a drop of almond extract. Join us over on the forum to discuss money-saving ideas and participate in monthly challenges. Mexican chocolate is usually found in the Mexican or international section at the grocery store, but you may also find it in with the hot cocoa mix. They’re both packaged in distinct yellow and red hexagonal boxes. This is because the flavor profile of American-made chocolate is much different. View our Privacy Policy. If you do not have almond extract, you can either skip it or use a drop of vanilla extract instead. It isn’t well-suited to baking. Made from stone-ground roasted cocao nibs, sugar and cinnamon, it has a grainy texture and sweet, cinnamon-y taste.