Mexican Chocolate

Today I went to a chocolate tasting, which was very interesting, and yummy! We sampled four pairs of chocolate pieces, and rated them on appearance, aroma, texture, flavour, feel and aftertaste.

It was tough to choose a favourite, and apparently mine was a common grocery store brand (Hershey’s Dark), so it’s good to know that my tastes aren’t too expensive.

There was some discussion about Mexican chocolate, and how it’s used in cooking there. When I got home I found this recipe, in Mexican (Greatest Hits), by Jean Paré, which I’ll try sometime soon. Mole is pronouced moh-lay, and is a sauce that includes a bit of cocoa or chocolate.

Beans Mole

  • 1 tsp oil
  • ¼ cup chopped onion
  • 14 oz. can of beans in tomato sauce
  • 1 tbsp brown sugar, packed
  • 1 tsp Fancy (mild) molasses
  • ¼ cup ketchup
  • ½ tsp Worcestershire sauce
  • 1 tbsp cocoa, sifted if lumpy
  1. Add onion to oil in large saucepan, and sauté until golden.
  2. Add remaining 6 ingredients. Turn into ungreased 1 quart casserole.
  3. Bake, uncovered, in 350°F oven for about 35 minutes, until hot and browning around outside edges.

Makes 2 cups.

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