Ingredients
1 pound (about 2 1/2 cups) raw, dried cocoa beans1 pound (2 cups) superfine sugar
1 tablespoon freshly ground canela (Mexican cinnamon 1" of 1 stick)
Tools
A molcajete (Mexican mortar and pestle) or a metate y mano
Heavy skillet or comal
Escobeta or wooden spoon
Food processor
Molinillo (for preparation)
Description
Recipe For Making A Homemade Mexican Chocolate Blend To Be Used In Beverages Such As Chocolate Atole (Champurrado)., Recipes From GourmetSleuth
Gourmet Sleuth
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