Average Reviews:
(More customer reviews)The chocolate is great. Just like the one a friend brought from Venezuela that got me hooked on Latin American hot chocolate. Ibarra was the closest I could find to that Venezuelan chocolate and I am happy with it.
However, the instructions on the carton are not for me. It says to blend with milk in a mixer or food processor. What a production. My friend from Columbia suggested to bring the milk with the chocolate (no cutting up needed) to the boil three times, then froth it up with a milk steamer or whisk. I find bringing it to the boil once or twice will serve the purpose of dissolving all the chocolate. I like the whisked texture.
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Our Mexican chocolate can be used to create traditional mole sauces, for baking, and of course nibbled on its own
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