The Gap between routine chocolate used for producing cocoa and Mexican chocolate is that the Mexican chocolate disks have sugar granules within the disk, which makes it a rough feel until it melts. You are able to find a close up look at what the interior of a Mexican chocolate disk resembles within my recipe for champurrado, and it will be a chocolate atole. If you are not knowledgeable about atoles, then they differ from sexy chocolate as they’re garnished with corn masa, whereas hot chocolate is typically created out of milk or water.
This Variant utilizes whole milk to get a thick and rich chocolate caliente; you can substitute 2 percent, 1 percent or skim milk in case you would prefer a version that’s a bit more loaded and to reduce calories.
- 1 chile guajillo, seeds and stem removed
- 1 3-ounce disk of Mexican chocolate (I like Nestle’s Abuelita, Ibarra or Taza Chocolate Mexicano)
- Warm over medium-low heat for approximately ten minutes, stirring regularly.
- Chop the chocolate disk into very tiny pieces. Increase the saucepan and stir with a whisk or molinillo to add the chocolate.
- Keep on heating for another 5 minutes, stirring regularly.
- Pour into a heat-safe pitcher and function or Ladle into little mugs.