Flavored with cinnamon, almonds and vanilla, this sweet chocolate is available in Latin markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It's used in the preparation of a Mexican hot chocolate drink and certain Mexican specialties such as mole poblano (see mole), a chile-almond sauce usually served with fowl. One ounce semisweet chocolate, ½ teaspoon ground cinnamon and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.