Hi, I purchased Mexican chocolate for a wonderful Mole class you all did last year but I've yet to find uses for the remaining chocolate. We're doing less baking frankly, and I'd love to find a savory application. Thanks for any ideas you may have to share!
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COMMENTS
Karmen M.
September 27, 2023
I love this idea and appreciate the feedback! I recently added cacao nibs to a nut/seed mix topping for oats and yogurts. She said not to add cocoa powder in place as it won’t melt and can taste bitter - float in cereals etc. I’d think that wouldn’t be the case with Mexican chocolate?!
Lynn ClarkMilk Street Staff
October 5, 2023
Hi Karmen -
I’m not exactly sure how the nut-seed mix is made, but if you grind up the Mexican chocolate as we mentioned for the granola, it should work fine. Mexican chocolate \will\ melt but will be grainy which is why it’s best to melt it into something with fat in it, like milk, to alleviate the graininess. Grinding it will also help with graininess.
Best,
The Milk Street Cooking Team
