Mexican chocolate is quite different from regular bittersweet chocolate sold throughout the world.
It is sweeter, yet with contrasting layers of flavor that seem to sweep your tongue in waves as you take a bite. It is also grainy, practically gritty. It is traditionally made from a mixture of toasted cacao beans, ground almonds, regular sugar and cinnamon.
Native from Mexico, in pre-hispanic times cacao beans were transformed into a chocolate paste. In that form, chocolate was combined with water and drank every day, by the liters, by Aztec Emperor Moctezuma. It was served for him, in hand carved precious mugs and spiced up with ground chiles and sometimes honey. Only the high tier of the Aztec hierarchy had access to it, on special occasions. It was only after the Spaniards arrived that it turned into a sweeter ingredient by adding the sugar, cinnamon and almonds.
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