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Table chocolate is a rough, gritty chocolate made from just a few simple ingredients. Mexican table chocolate is much more bitter than the table chocolate of other nations, as it usually contains cinnamon and/or chilies. The chocolate tradition in Mexico goes back thousands of years to the Pre-Columbian peoples of the region. Archaeologists have found evidence of Mesoamericans drinking an early form of hot chocolate from large seashells. When Hernan Cortez made his presence known in what is now Mexico, he was introduced to drinking chocolate by the resident monarch, Montezuma.
Today, table chocolate is a common offering in grocery and convenience stores all over Mexico. Mayordomo is a popular and major brand of table chocolate products. Their item is a distinct one as the bars contain only four ingredients: sugar, roasted cacao beans, almonds and cinnamon. Portions of a bar are meant to be melted in hot water or milk and whisked with a molinillo to produce a frothy beverage. Mayordomo also produces mole (m-oa-lae), a traditional savory-sweet sauce made from cacao beans, infused with chilies and meant to be poured over grilled meats. Mayordomo makes such good hot chocolate that Fodor's has even given their little shop, Chocolate Mayordomo, raving reviews!
Ibarra is another popular brand of table chocolate in Mexico. The distinctive gold and red carton is well known and easily spotted on grocery store shelves, and contains dark wedges of gritty table chocolate perfect for dissolving in a cup of hot milk. Like Mayordomo, the wedges can be consumed as is, but they are meant for hot chocolate. Ibarra produces many other chocolate treats, including candies, bars and syrups. They are not considered the high end of table chocolate, but Ibarra is definitely a common part of household kitchens in Mexico.
Fine chocolate has different meaning for those of us outside of Mexico. It means creamy chocolate sweetness that melts away and leaves nothing but heavenly sensations of chocolate goodness. Fine chocolate for Mexicans is sweet, spicy, frothy and just a little bitter. Sugar is not the focus for Mexican chocolate, the taste of the cacao bean is; whereas the opposite is true western culture.
Next time you sit down to a chocolate dessert; think about what you taste. Are you really getting a taste for the actual chocolate, or has the sugar overshadowed it so much that you can't even tell the different between the two? That is what chocolate has become in North America, a concoction overshadowed by sugar. Let's go back to the origins of the cacao bean and experience chocolate the way it was meant to be experienced, with just a little but of sugarcane, cinnamon and perhaps a chilli.
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