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Looking for a supply of mexican dark chocolate.

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The title says it all, in the Montreal area.

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  1. Well actually, the title does not say it all...

    Do you mean mexican chocolate, ie. chocolate with various spices used to make mexican style hot chocolate or can be used in moles? Or do you mean dark chocolate made from beans from Mexico, part of the grand cru chocolate lines you can buy from companies such as Michel Cuizel, etc? Two very different products, from very different sources...

    1 Reply
    1. re: moh

      I'm looking for dark chocolate from Mexico, made for the mexican market. Thanks though, the question has been answered below.

    2. If it's cooking chocolate you mean (for moles and stuff) you can find Dona Maria at Loblaws and I'm pretty sure you could find a host of other kinds at Librairie Espagnole on St. Laurent.

      7 Replies
      1. re: maisonbistro

        I wasn't sure of the name but there is a mexican grocery store on St Laurent just above Marianne. Maybe its the one Maisonbistro is refering to. If so, I think they might have what you are looking for.

        1. re: Alyson777

          You might try Mestiza on St. Zotique - http://mestiza.ca/

          1. re: FoodNovice

            Thanks for the link FoodNovice! Mestiza looks awesome! Have you been? What is their selection of dried chiles like? I have been pondering making my own mole from scratch, and this place looks like a good place to start.

            1. re: moh

              I've been, but more to eat, than to buy ingredients. When I was there, she did not yet have the full restaurant licence, but you could get tacos, tamales and a few other dishes to eat on the small terrace outside. So for now, most of the space is devoted to selling higher end products she imports and spice blends and sauces she makes herself.

              1. re: moh

                Reviewed a year ago, almost to a day, by Catherine Macpherson in Hour: www.hour.ca/food/food.aspx?iIDArticle...

            2. re: Alyson777

              Nope, Librairie Espagnole is near Roy, and it is spanish. The "mexican grocery store" you refer to is actually not Mexican but more Latin American (I think Salvadorean, but maybe someone with more knowledge can confirm, I am not sure). it is indeed near Marianne, and it is Supermarche Andes Gloria, although I am wondering if it recently changed its name? Anyhow, I have seen mexican chocolate there (the cooking type).

              It may also be worth calling Amaranto, the Mexican restaurant in NDG. I recall Kpzoo saying they also sell Mexican grocery items. I sadly have yet to try this place (Bad Moh! Bad bad Chowhound!) so I can't confirm this.

              1. re: moh

                I'm looking for a comercial supply amount and price wise. Sysco says that they can get it for me by special order. But that it would take 2 to 3 months. So, I'm not relying on them..

          2. Three useful addresses (more for the cooking type than the dégustation type):
            - Supermarché Andes (436 Bélanger, 514 277-4130)
            - Sabor Latino-Andes (4387 St-Laurent, Montreal, 514 848-1078)
            - Librairie espagnole L'Espanola (3811 St-Laurent, 514 849-3383) www.lespanola.com

            7 Replies
            1. re: carswell

              So is that the new name for Supermarche Andes Gloria? Sabor Latino-Andes? That does ring a bell...

              1. re: moh

                Actually, I only recall seeing Sabor Latino on the storefront. But SLA's what turns up on the Web.

              2. re: carswell

                Le petit coin du Mexique (Jean-Talon E. near Iberville) also has a small Mexican grocery section in the back. Was there recently and saw some chocolate, but don't know if they have what you're looking for, or if they'd be able to get it in the quantities you need.

                1. re: carswell

                  I am curious - why would you cook with chocolate you would not eat on its own?

                  1. re: souschef

                    Mexican cooking chocolate is enhanced with spices and I believe has a much lower cocoa butter content, which makes it's texture a bit grainy. It is made specificall to cook with - I use it for moles, in chili and other "mexican" themed sauces.

                    1. re: maisonbistro

                      Also for Mexican hot chocolate. Not particularly palatable on its own but great in the proper context. I don't think fine chocolate would work as well in a mole.

                      1. re: carswell

                        Taza!