Kathy wrote:
> "Denise~*" > wrote in message
> ...
>
>>In my grocery store mexican food section, I found a nifty box of
>>mexican chocolatev that caught my eye. It was I think I remember the
>>box being octagon shaped & had a bunch of individually wrapped
>>chocolate wafers inside that had little triangle shaped sections that
>>you can break apart.
>>On the box was instructions how to make chocolate milk, and the
>>ingredients included Cinnamon. Being that it was about $5.00 I really
>>did't want to buy it till I heard some opinions on the product. I'm
>>sure there has GOT to be somebody who has tried this.
>
>
> We use it all the time. It's richer than American powdered cocoa mixes. I
> make it in the microwave. For a 12-oz mug (the equivalent of 2 standard
> coffee cups) chop half a circle of chocolate into smallish pieces and put it
> in the mug with about 2 T water. Zap it for 45-60 seconds and stir well to
> be sure it's melted to a syruplike consistency. Fill the mug with milk, zap
> it 60-90 seconds, and stir again.
>
> Kathy
>
>
That's because American cocoa powder mixes lack the cocoa fat. Chocolate
is made by remixing the cocoa fat with the cocoa powder. The mexican
chocolate is basically that; chocolate (powder and fat, along with nut
bits and sugar.) It is very similar to what I used to by in Dom. Rep.
but there you get it in an oblong shaped roll, and without the sugar and
nuts. It was fascinating to see the woman take the roasted cocoa seeds
and in a very large mortar and pestle, smash these into the final
product--pure chocolate.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero