NOTE: If Mexican chocolate is unavailable, you can substitute
ot, melt 1 tablet of Mexican chocolate in the milk on medium
combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate.
Stir often over
tablespoon crumbled chocolate.
Serve immediately.
If Mexican chocolate is not
Add cinnamon, Mexican chocolate and two cups of water
Microwave chocolate baking squares in a microwave-
aper.
Combine milk and chocolate in a small microwave safe
food processor, process the chocolate until it resembles small pebbles
reak up 4 ounces of chocolate into 1/2-ounce pieces
nto a plate.
Place chocolate drink tablets and 2 tablespoons
Stir chocolate, milk, and salt in heavy
Preheat oven to 375\u00b0F.
Grease 9x9x2 pan.
Melt butter, baking chocolate and Mexican chocolate in 3 quart saucepan over low heat, stirring constantly, until smooth.
Remove pan from heat and mix in remaining ingredients in the order listed, beating well after each addition.
Pour batter into greased pan and smooth with a spoon. Bake 35-45 minutes.
br>Pulse half of the chocolate in a food processor until
ookie sheet.
Place the chocolate and butter in the top
Combine margarine, oil, chocolate and water or milk in saucepan; heat until chocolate is melted.
Sift flour, baking soda, sugar and cinnamon.
In large bowl, combine ingredients from saucepan with sour milk, vanilla and eggs.
Blend in flour mixture. Pour batter into greased 9 x 13 x 2-inch cake pan.
Bake in 350\u00b0 oven for 40 to 50 minutes or until cake is done.
Frost while cake is warm with Mexican Chocolate Frosting.
ice, chopped walnuts, and chopped chocolate.
Cover bowl with plastic
rom heat. Stir in chopped chocolate until melted.
Place evaporated
In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream, liqueur(or coffee), and vanilla until combined well.
Cool sauce completely and transfer to a jar with a tight-fitting lid. Keep the sauce, covered and chilled, up to 1 month. Serve sauce over ice cream.
inutes and then add the chocolate tablets, which have previously been
hem.
then crush the chocolate brick. you can use a