The most traditional use for chocolate was for hot
beverages such as Champurrado and Mexican Hot Chocolate. These drinks
are whipped up using a wooden whisk called a molinillo (moh-lin-nyee-oh).
The molinillo (whisk) is held between the palms of your hands. Then
turn using a back and forth motion in the mixture until it is aerated
and frothy.
In this century, most people simply buy chocolate,
however in Oaxaca chocolate is still being made by hand or by Molino
(grinder). Any tourist who makes it to Calle Mina, in downtown Oaxaca
City, where the sounds of crunching and grinding fill the air, will
always remember for its alluring smell of chocolate. We grind our
chocolate fresh. We use cocoa beans from Mexico, they are roasted,
then ground using the same molinoes of Oaxaca. The crushed, heated
beans melt and are combined with sugar, canela (cinnamon), and toasted
almonds. We offer two types of chocolate at the Farmers' Markets. Both Sweetened and Unsweetened.
