This Oaxacan chocolate is to Mexico what Valrhona is to France — carefully produced, distinct, a standard against which you can judge all others in its class. The texture is coarse, like the Sicilian chocolate we offer, with little sugar crystals exploding in your mouth and a dark, subtle, cinnamon and smoke flavor.
Although it comes as solid chunk and you can eat it that way, I think it’s best enjoyed made into Mexican hot chocolate. In a small sauce pan, bring either water or milk to a near boil. Add one piece of chocolate per eight ounces of liquid. Stir the mixture till the chocolate is completely dissolved and serve. Makes 10 servings.