Aztec Chocolate

Mexico has a long and storied history with chocolate, the food’s very roots beginning in ancient Mexican indigenous cultures several thousand years ago. Undoubtedly, the Mayans’ view of the cacao plant as sacred was the inspiration for its scientific name, “theobroma cacao,” theobroma’s literal translation from the Greek being “food of the gods.” Chocolate’s first expression, as a beverage, millenia past, remains the most common way to experience it in Mexico today. In clay pots set over slow flames, cacao is ground, blended with sugar and water, and frothed at the same time using a molinillo. Cinnamon is a common embellishment, as is a touch of heat from chile de arbol, Mexico’s ubiquitous source of fiery heat.

We have chosen, in this ice cream expression, to anchor the flavor with chile ancho as well. This raisiny, slightly smoky chile (itself a dried poblano) adds depth and intrigue to the flavor, and echo another ingredient found in every mole. These components come together to form a combination that is intoxicatingly irresistible.

Our Aztec Chocolate presents a beautiful and versatile platform for pairings, with its facets of sweet, smoky, and spicy. It certainly follows any Mexican feast admirably, especially one with salsa mole, where ancho plays a starring role, and chocolate accompanies. (And where you wouldn’t be surprised to find a hint of cinnamon, as well!) With these flavor angles, too, you could do worse than a bowl of Aztec after a barbeque.

Pair it with chocolate desserts (warm chipotle brownies, anyone?) to let the subtle–and not so subtle–characteristics of its flavors shine.