I love the grainy texture of Mexican Chocolate- but I've got to admit, I've become totally spoiled. Since mi amiga has been bringing me freshly made disks of soft, pliable (and often still warm...or so it seems) cinnamon-flecked chocolate from Mexico an average of two times a year, I'm ruined for the store bought stuff. I ran out of the good stuff a few weeks ago and tried substituting a round of the type I used to love from my Mexican market. I found that I no longer loved it. It's harder. It doesn't melt as beautifully. Spoiled. Fortunately, I received another baggie-full this week. I don't know what I'd do if she went to Mexico less often than she does (or wasn't able to bring me any). Now, I know how to make it, but I am absolutely unable to source cacao beans. But enough woe is me...I will survive. If I use it frugally.
