Are you ready to discover a treat that will tantalize your taste buds and transport you straight to the heart of Mexico? I am absolutely thrilled to share with you a recipe for homemade Mexican Chocolate Candy discs that is not only incredibly easy to make but also promises to be the most appreciated homemade gift you can offer this season. Imagine the delight on the faces of your friends and family as they unwrap these unique, flavorful discs – a small gesture that speaks volumes of thoughtfulness and care.
If you’re new to the world of Mexican chocolate candy, let me paint a picture for you. These aren’t your average chocolate bars. We’re talking about rustic, round discs of coarsely ground chocolate, infused with the warm, comforting spice of cinnamon. Traditionally sold in stacks, wrapped in simple paper, these discs are a staple in Mexican households.
The classic way to enjoy these discs is to break them apart – each disc thoughtfully scored into segments – and melt them into hot water or milk to create the most soul-warming Mexican hot chocolate, often thickened with a touch of cornstarch. A sprinkle of extra cinnamon on top is always a good idea, and if you truly want to indulge, serve it alongside freshly fried churros. Because, why not?
Stacks of Mexican chocolate discs wrapped in paper
While I haven’t had the pleasure of visiting Mexico myself, my experiences with Mexican culture have been through the wonderful people I’ve met. As a walking tour guide in Paris (yes, I offer tours! Contact me here if you’re planning a visit!), I’ve been fortunate to host Mexican clients who have generously introduced me to authentic Mexican flavors, including these delightful chocolate discs. Furthermore, I’m a big fan of Taza Chocolate, an American brand known for their bean-to-bar approach. They offer a fantastic range of Mexican-style chocolate discs that I always make sure to have in my pantry. (Their Dark Salted Almond is a personal favorite!).
However, confession time: I rarely use my Mexican chocolate discs for hot chocolate. Instead, I succumb to the simple pleasure of breaking off a piece and eating it straight. The slightly gritty texture, the intense chocolate flavor, the bright cinnamon notes, and a hint of salt – it’s an irresistible combination. Plus, let’s not forget that raw cacao is considered a superfood, so indulging in this treat comes with a little extra feel-good factor.
Close-up of broken Mexican chocolate discs showing coarse texture
The recipe I’m about to share is inspired by a beloved French cookbook, 1001 Secrets sur le chocolat (1001 secrets of chocolate). I’ve adapted it slightly, reducing the sugar content to achieve a rich 62% cacao, and adding a pinch of sea salt to enhance all the flavors – because a touch of sea salt truly elevates everything (feel free to challenge me on this!).
My hope is that you’ll embrace this recipe not only as a special treat for yourself but also as a uniquely personal and handmade food gift that will undoubtedly surprise and delight anyone fortunate enough to receive it from you. Trust me, this is a gift that will be remembered!
Homemade Mexican chocolate candy discs wrapped as gifts
Individual Mexican chocolate candy disc with portion markings
Explore More:
- 12 Best Food Gifts for the Holidays
- 3-Ingredient Hot Chocolate (vegan option)
- 10 Easy Recipes for DIY Cosmetics
Overhead shot of ingredients and tools for making Mexican chocolate candy
Share Your Creations!
Tried this recipe? I’d love to see your homemade Mexican chocolate candy discs! Share your photos on Instagram using #cnzrecipes. I’ll be delighted to feature my favorites!
Mexican Chocolate Candy Discs Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 4 discs, approximately 45 grams (1.5 ounces) each
Close-up of finished Mexican chocolate candy discs recipe
Ingredients
- 100 grams (3/4 cups) whole raw cacao beans (like these)
- 20 grams (3 tablespoons) whole raw almonds
- 40 grams (3 tablespoons) unrefined cane sugar (such as this)
- One 6-cm (2 1/3-inch) stick cinnamon
- 1/4 teaspoon fine sea salt
Instructions
- Blend Ingredients: In a sturdy blender, combine the cacao beans, almonds, sugar, cinnamon stick, and sea salt. Process until you achieve the finest powder possible. If using a less powerful blender, pause frequently to prevent overheating and ensure even grinding. A coarser texture is perfectly acceptable and authentic!
- Bind the Mixture: Transfer the powdered mixture to a bowl. Add 1 tablespoon of water and knead it in until the chocolate begins to clump together. If needed, add a very small amount more water, being careful not to make the mixture sticky.
- Shape the Discs: Divide the chocolate mixture into four equal portions, approximately 45 grams (1.5 ounces) each for precision. Shape each portion into a disc about 6 cm (2 1/3 inches) in diameter. Use the dull side of a knife blade to mark six segments in a star pattern on the top of each disc.
Close-up of shaping and scoring Mexican chocolate candy discs - Wrap and Chill: Wrap each disc individually in parchment paper or food-safe tissue paper. You can cut rounds or squares of about 15 cm (6 inches) for wrapping. Secure with a piece of masking tape and refrigerate until ready to enjoy or gift.
- Enjoy! These Mexican chocolate candy discs can be enjoyed straight as a delicious treat, or melted into boiling water or milk to create authentic champurrado, or Mexican hot chocolate. Serve with churros for a complete experience. Use 200 ml (3/4 cup plus 1 tablespoon) of liquid per disc for hot chocolate.
Recipe Notes:
Adapted from 1001 Secrets sur le chocolat.
Copyright © Clotilde Dusoulier. All rights reserved unless otherwise indicated.
Group of wrapped Mexican chocolate candy discs
