For all the acclaim (and high prices) of European chocolate, you’d think they invented the stuff. Not so. The term “cacao” comes from the Olmecs who pre-dated the Maya and lived in the area that is now Mexico’s east coast. The favored preparation was a hot chocolate drink that mixed ground-up cacao with chile, vanilla, and other spices. Sugar was not part of the preparation and the result was so harsh to marauding European palates that the conquistadors called it “a bitter drink for pigs.” Nonetheless, they brought Mexican chocolate back to Spain and experimented with sweeter versions that have become the famous European chocolate.
Whereas Belgian chocolate has a reputation as being sweet, creamy, and refined Mexican chocolate is rustic and lushly flavored with vanilla and tropical spices. I’ve even heard it called crude. But you know what? I love Mexican chocolate and I occasionally buy some to enjoy at home. However, don’t expect a chocolate treat you can snack on right out of the wrapper. Mexican chocolate is still most commonly served as a hot Mexican chocolate drink. One that retains some of the spicinesses of the Mayan original– though the European taste for sugar has caught on in modern-day Mexico.
Ibarra is the brand that’s available at most Mexican markets and even some upscale, specialty grocers in my neighborhood. Produced in Jalisco, Ibarra is packaged in a bright yellow and red container shaped like a hexagon. Inside the box, you’ll find foil-wrapped discs of chocolate and the directions for making hot chocolate. There’s a Nestlé version that’s also readily available and it’s called Abuelita, which translates to grandma. If you can’t find Ibarra, try the chocolate with the bespectacled granny on the label. Either way, this chocolate is spiced with a little cinnamon and is primarily intended to be melted into warm milk. However, if you grew up stirring Hershey’s syrup into a glass of milk as I did the sweet spiciness of Mexican chocolate will surprise you. In Southern California, this is comfort food of the highest order to many of my Latin-American friends.
Mexican Chocolate Tart
Which makes it a great way to enjoy Mexican chocolate. However, once you’ve made that comforting mug of hot cocoa you can step out and experiment with Mexican chocolate as I have with this Mexican Chocolate Tart.
At first glance, this is a pretty standard chocolate tart. It’s made with a chocolate wafer crust that’s pressed into the tart shell. I like to use a flat-bottomed measuring cup as pictured below. It gives a smoother, tighter more consistent bottom crust than fingertips alone.
The ganache is where this tart gets a little bit creative. I’ve amped the flavors in this tart to echo that long-forgotten Mayan specialty by adding more cinnamon, some vanilla, and a touch of cayenne chile powder– just enough to produce an exotic tingle on the tongue. The thing I think I should mention is Mexican chocolate, right out of the box, doesn’t have the smooth silky texture you might expect. It’s quite grainy in nature. This is the main reason I don’t consider Ibarra snacking chocolate. So mix the finely chopped chocolate into the cream while it’s still warm enough to get the luscious consistency a good chocolate tart should have. GREG
Ingredients
- 6 ounce chocolate wafer style cookies (about 1 ½ cups once ground)
- 1 ½ teaspoon ground cinnamon (divided)
- kisher salt (as needed)
- 6 tablespoon unsalted butter (melted)
- 1 ¼ cup heavy cream
- 9 ounce bittersweet or semisweet chocolate, finely chopped (the smaller the better)
- 1 (3.1‑ounce) disk Mexican chocolate (such as Ibarra), finely chopped (the smaller the better)
- 2 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
- ½ teaspoon ground cayenne pepper
Directions
Preheat oven to 350°F.
Place the wafers, ½ teaspoon cinnamon, and a pinch of salt into the bowl of a food processor fitted with the blade attachment; pulse until finely ground. Transfer to a medium mixing bowl. Add the melted butter, and stir until well combined.
Press crumbs firmly into a 9‑inch fluted tart pan with a removable bottom. You may alternatively pat mixture evenly onto bottom of an 8‑inch springform pan pressing it 1 ½ inches up the side. It’s helpful to use a small, flat-bottomed vessel such as a measuring cup to assure an even crust. Place the tart crust a baking sheet and bake until dry and set, about 15 minutes. Let cool.
Once the crust is cool bring the cream to simmer in a medium saucepan. Add both chocolates, vanilla, remaining 1 teaspoon cinnamon, cayenne, and a big pinch of salt; whisk until thoroughly melted. Remove from heat and allow it cool somewhat; whisking all the while until very smooth. Pour filling into crust and allow it to cool and firm up at room temperature. Once thoroughly cooled you can refrigerate this tart but it will lose its glossy sheen. I prefer to keep it covered at room temperature for up to 2 days.
Remove the tart from the pan just before slicing and serving.
Looks delicious! I’m thinking about making this into mini tarts this weekend. Do you think the crust would hold up/is sturdy enough if it’s popped out of the mini tart pan?
I bet it would work. You could also trade the crust out for a crust you know works in mini-tart pans. GREG
Had not seen you in a while. Saw you comment over at Jeff’s site and wanted to check in and see what you are up too. Loving this dessert! great pic too.
The first time I tasted this chocolate I couldn’t figure out what was wrong until I read what it is meant for! Have tried both brands-now I can’t wait to try this tart. Love the cayenne!
Love, love, love Mexican chocolate. This looks divine.
I love that punch of heat produced by the cinnamon and cayenne, I often add it to other chocolate desserts to spice it up. I will look out for Mexican chocolate when I’m down in Wisconsin (Delavan) and Illinois (Chicago) as I know of a couple of good Mexican markets.
The tart looks beautiful and creamy, a perfect ending to a delicious meal or even a late night snack!
When I was young, I could not distinguish between cocoa and chocolate. When I grew up I knew that two things were different. There are many different types of chocolates, but I like the most chocolate of Belgium. Your article is great
nice post
“All you need is love. But a little chocolate now and then doesn’t hurt.”
What a great use of one of my favorite chocolates! I’ve used it in moles and other savory preparations, but can’t believe I didn’t think of using it like this! I know this will sound silly, but I miss the old parchment wrappers on the chocolate tablets!
I’ve always loved Mexican chocolate — and actually as a kid, I’d even eat right out of the wrapper! I loved how coarse the sugar was. This tart looks like perfection — so silky smooth and I can imagine how wonderfully rich it is!
Looks like a crowd pleaser for sure.
This looks absolutely divine Greg, I can’t say I like Mexican chocolate but I will eat your tart anytime.
Wow your tart is gorgeous! I love the idea of a little spiciness with my chocolate. And I loved reading all about chocolate. I’ll be looking for this Mexican chocolate and will have to give it a go! Thanks Greg.
Good texture on that last picture! And good recipe. Mexican chocolate? I’ll eat it every day of the week! Thanks for this.
What a gorgeous tart! Please bring some over. I’ll get the coffee started.
This looks incredible! Yum!
I’m speechless.
Mind completely blank.
I can’t think of anything else.
I WANT THIS NOW!