Chocolate, Cacao Beans, more Chocolate

Photo by Zarela Martinez

I get more questions about traditional Mexican techniques and ingredients such as corn, corn masa and chocolate than any others so I’m posting  a few of the most interesting Ask Zarela questions and answers regarding the “drink of the gods.”

1.- Question: Hello Zarela, we just purchased your book “The Food and Life of Oaxaca” and found your instructions for making chocolate using the dried cocoa beans. We just started selling the beans. Mostly this product is sold to educators but more readers are interested in trying their hand at making chocolate. Would it be possible to reprint your instructions for this process, with all proper credits to you and your book, as well as a short bio. This would be used on the web as well as a hand-out for the cocoa beans.

-Answer: I’m delighted to let you use the piece and I will share your letter and recipe with visitors to the Ask Zarela section of my web site.

Chocolate for Mole

2.- Question: I was wondering if there are different kinds of Mexican chocolate that can be used in a mole sauce. My supermarket only carried one kind and it is really sweet. Would it be appropriate for a mole, or do I need a chocolate with far less sugar in it?

-Answer: That is the chocolate that is usually used for the mole. You do want a slight sweet edge and you will be using a very small amount.

Cacao Beans

3.- Question: Just returned from a Medical Mission to Ecuador. Was given some cacao beans. Any tips on processing them to make chocolate?

– Answer: Sure. Go to the recipe section of my web site and you’ll find the recipe for making chocolate.

I also want to share this letter I got:

Hi Zarela, Just wanted to share with you! Having a not so brief obsession with Mexico, I traveled to Cancun as soon as I hit 18! That was mostly just for fun though it was my 1st time trying tequila & I fell in love with it (along w/baby shrimp omelets,salsa,corn tortillas & guacamole for breakfast)! My honeymoon at age 24 sent me into the arms of Cozumel for 2 weeks! It was a fantastic trip: great people, good homey & inexpensive local food & the best snorkleing ever (for free) on the beach of my hotel the Presidente Continental. Next, I was enspired to goto Oaxaca by what exactly I can’t remember? BUT …I did watch Rick Bayless do a show with Oaxacan food, etc… Then I found your book on Oaxaca bought it & read it like as if it were my very own Tour Guide to Oaxacan Culture & Food!……..

To shorten my story Oaxaca was GREAT! Thanks for all your info! After about 3 years!!!! I took the 2# bag of cocoa beans out of the airtight bag in my fridge. As of today 7/28/05 I finally made CHOCOLATE!!! It took me about 4-5 hours to peel the 2#’s beans after toasting!!!! BUT…it was worth every minute!!!!! Wanted you to know that instead of a METATE or FOOD PROCESSOR, I had the luxury of inheriting an unwanted old model VITAMIX (high power blender). This not only created it’s own heat, but made the chocolate paste satin smooth! (Hope I didn’t hurt the motor..this machine is meant to do heavy work but a few odd noises were emmited as well as lots of heat! My Mixture went up to 146 degrees which normally would burn chocolate, but it did not hurt it at all!!!

WHAT I DID: 2#’s beans (cleaned of hulls yielded 1# & 9 3/4 oz), Mixed w/ 12 oz super fine sugar, must start machine on low & then gradually go to high & then using special VITAMIX TAMPER , you must stir as machine runs & in-between blending!

WELL THAT’S IT, THAT’S MY STORY! I mixed 1/2 with Ceylon Cinnamon & 1/2 of that with Jalapeno powder, a pinch salt & bit more sugar…..I incorporated these extra’s all by hand by kneading them into the chocolate paste on plastic wrap……..DELICIOUS