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Mexican Hot Chocolate Bites

from $4.00

  • Small (2”x 2”): $4 (25 g)

  • Medium (3”×3”): $ 5

  • Large (5”x 3”): $ 10 (150 g)

Flavor Profile: 66% Chocolate, Hazelnut, Chili, Cinnamon, Bay leaf

Story: Inspired by a temperate autumn day — walking through the busy streets of Mexico City and sitting down for a communal meal down a side road to feel the healing warmth of bayleaf, cinnamon and great company. These bites are rich with Valrhona 66% Chocolate cremeaux. Infused with bayleaf, cinnamon sticks, guajillo and cayenne peppers, hazlenut and kataifi center. Topped with a dark chocolate, chili, olive oil glaze, these treats sit on a chocolate cayenne sable cookie and are hugged by a toasted hazelnut crunch.

Minimum order: 6

Contains nuts (almond flour, hazelnuts), dairy, eggs, gluten.

Size:

  • Small (2”x 2”): $4 (25 g)

  • Medium (3”×3”): $ 5

  • Large (5”x 3”): $ 10 (150 g)

Flavor Profile: 66% Chocolate, Hazelnut, Chili, Cinnamon, Bay leaf

Story: Inspired by a temperate autumn day — walking through the busy streets of Mexico City and sitting down for a communal meal down a side road to feel the healing warmth of bayleaf, cinnamon and great company. These bites are rich with Valrhona 66% Chocolate cremeaux. Infused with bayleaf, cinnamon sticks, guajillo and cayenne peppers, hazlenut and kataifi center. Topped with a dark chocolate, chili, olive oil glaze, these treats sit on a chocolate cayenne sable cookie and are hugged by a toasted hazelnut crunch.

Minimum order: 6

Contains nuts (almond flour, hazelnuts), dairy, eggs, gluten.

Significance

Chocolate (Xocolatl): Originating in Mexico from the cultivation and fermentation of Cacao by Olmec society, the cacao was transformed by Mayan preparation into paste and ceremony around the warm cacao drink as a gift from the gods, mixed with vanilla. It was valued by the Aztecs in trade, ritually celebrated from deities and enjoyed cold. Eventually cacao was colonized, extracted and sweetened with sugar to get the chocolate we know today. The use of sugar cane was introduced by the Spanish conquest, cultivated by forced Indigenous and enslaved African labor brought to Mexico by Europeans settlers through the Caribbean. Sugar cane has since been transformed into piloncillo, compressed sugar cane, used to sweeten most Mexican cuisine, including chocolate.

Chocolate, typically refers to “hot chocolate,” a daily drink enjoyed around Mexico, deeply woven into it’s history and culture. Whether walking through the busy streets of Mexico City, sitting down for a communal meal in Chiapas, feeling the healing warmth of a Oaxacan kitchen with the chocolate finish of a deeply rich, nutty mole or hiking through the Chinantla jungles enjoying the blissfully sour fruit grown in San Juan Bautista Valle Nacional to get to the earthy cacao center, Mexican chocolate is a deeply layered experience protected by the people who hold its stories across generations.

Kataifi: A shredded toasted dough, typically used in many desserts across the SWANA region. Traditionally, it is used to make the deliciously rich Knafeh dessert. In this dessert, it is mixed with hazelnut paste for crunch.