Recipe Archives->Mexican->Mexican Chocolate 01

 
Chocolate Mexicano (Mexican Chocolate)
 
2 pounds Soconusco cocoa beans
1 pound Caracas cocoa beans
1/2 cup almonds, blanched, and lightly toasted
1/2 cup peanuts, blanched and toasted
1 Tbs. powdered cinnamon
1 pound sugar
1 tsp. nutmeg
1 clove
1 egg
2 egg yolks

Grind all ingredients except eggs and stand near heat to warm.
Add eggs and, while still warm, shape into little balls the size
of an egg.  Pat into pancakes and place on a board to cool. Wrap
the chocolate pancakes in tissue paper and store in glass jars
until needed.  They keep indefinately and each one makes four cups
of chocolate.

Printable version: mexican-chocolate01.txt.