Credit goes to the Spanish nuns for the creation of an easier way to store and prepare chocolate. In the different convents, the nuns experimented with distinct formulas each one better than the previous one, thus perfecting the technique of toasting and grinding the cocoa beans. In many rural homes today, the tools for the preparation of the chocolate disks or bars are handed down from generation to generation. These consist of a flat, rectangular balsamic rock used as a grinding bed and a long, squared off rock used as a ‘rolling pin’.

To make homemade disks or bars, toast two pounds of cocoa beans and one pound of almonds separately over a flame. Set aside to cool while grinding 3.5 ounces of cinnamon sticks. Then grind the cocoa beans and almonds by pressing the rolling pin in a back and forth motion over the beans and almonds until the cocoa butter comes out and a soft mass begins to form. Next, add four pounds of sugar until the sugar is incorporated and the mass is homogeneous. Finally, shape the mass into disks or bars using molds. Remove from molds, wrap in paper and store.

In Mexico today, making hot chocolate follows the traditional practices. The chocolate squares or medallions are melted in hot water. Milk is boiled separately. When both mixtures are hot, they are beaten together with a wooden whisk, called a molinillo, designed to mix the liquids thoroughly and create foam. Finely chopped chili, honey and a pinch of salt may be added to the mixture before serving.

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tags: chocolate, molinillo, spanish nun, chocolate bar, chocolate disk

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