My
mother’s parents were from Mexico. I
remember sneaking into the pantry, looking for the yellow and red box of Abuelita.
The hexagon tablets with the aroma of cinnamon and chocolate. My grandfather would make me Mexican hot chocolate
but when he was unavailable, I was happy to bite into a gritty wedge.
The flavor
profile of Mexican chocolate is truly different from European style chocolate. Mexican
chocolate is a type of chocolate which is prepared with an assortment of spices
for a very distinctive and rich flavor. Typical Mexican chocolate is made with
roasted and ground cacao nibs, sugar, and cinnamon. Other spices such as nutmeg
and allspice may be added, along with nuts, and chilies are sometimes used as
well.
June of
this year (2016) I traveled to Cabo San Lucas.
This trip as all my others incorporated a search for chocolate. I came across a French style
bistro in the heart of the colonial square of San Jose del Cabo, French Rivera
Los Cabos. The counter case was filled
with truffles, I bought one of each.
Upon returning to my hotel room, I sat on the balcony overlooking the
beautiful sea and began to taste. I was
thrilled to bite into a lovely chocolate truffle in the shape of a cacao pod
and taste the familiar flavor of
Aubelita. However, this truffle
was a more sophisticated version.
The beginning of July (2016) I ordered a batch of chocolates from Kahului, Hawaii a small chocolate maker; Tiki Bar Candy. http://www.tikibarcandy.com/. Because I am a self-professed chocophile and because the bars are reasonably priced at $2.75/each, I order 1 of each flavor. Tiki Bar’s are smooth and creamy. Their dark chocolate is absent of bitterness. The milk chocolate was the perfect balance of sweetness and milky. Naturally, I consumed all the traditional Hawaiian style flavors first. One of the last bars I tried was “Dark & Chocolatey Chile Peppers”. My first bite and there it was again, my childhood in the pantry.
Then just last week in August (2016)
received my order from Lagustas Lucious. This company was founded by a vegan chef committed
producing high quality chocolates located in New Paltz, New York. I ordered a box of the “12 Vandanas”. The chef has named these chocolates after Vandana
Shiva an Indian scholar, environmental activist and femmanist. It is my opinion the chef has done well in honoring this extraordinary woman.
The chocolates carry a bold Mexican cinnamon flavor, with a subtle hint of heat from ancho chile, tempered with Maui vanilla beans.
It’s funny
how a childhood memory can become buried for years. Then suddenly and with true delight return to
greet you.
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