After dinner tonight, I drank a cup of guahillo chili Mexican hot chocolate. There is nothing quite so fulfilling in cold weather as a spicy hot chocolate that singes your uvula just slightly.
I’ve wanted to try Mexican hot chocolate since I saw the movie Chocolat. (Thus begins a truly pathological paean). It reminds me of the scene where the Victorian explorer drinks pure cacao and realizes his true desires, which involve a voluptuous Mayan lass.
As a supermarket cashier, one of my personal goals was to try all of the chocolate in the organic and natural section of the supermarket. Goals such as these got me where I am today. Thus, I was introduced lavender chocolate and chocolate with hunks of raspberry and chocolate with chili peppers and anise seed chocolate and the highly addictive Green and Black’s 70%. I have since expanded to vegan chocolate and raw chocolate, but I could never find Mexican chocolate anywhere.
Luckily the chocolate gods finally decided to smile down upon me and by means of a Twitter contest, Taza Chocolate, and the Culinary Guild of New England, a sampling of Mexican chocolate was literally dropped upon my doorstep as if by angels. My package of chocolate disks contains a variety pack of salt and pepper, guahillo chili, coffee, and a few other exciting flavors. Using this recipe from Taza’s website, Dave and I turned the disks into Mexican hot chocolate.
|First, kill the chocolate.|
The recipe says to grate the disks, but lacking a grater, Dave simply chopped them up into slivers. I warmed the milk on the stove and stirred in the chocolate slivers. The result was delightful. I've been drinking a great deal of European sipping chocolate recently and it is quite a different experience.
European sipping chocolate is sweet and thick. It makes you feel like a young, wealthy Victorian woman in a swanky café having clandestine affairs with poor abstract artists. In short, European sipping chocolate makes me feel like Peggy Guggenheim. Mexican hot chocolate is deep and earthy and a little salty. It makes you feel like a swashbuckling adventurer who travels the world and eats guinea pigs beside campfires. In short, Mexican hot chocolate makes me feel like Jack Sparrow.