Pulverize it and add it to this recipe for Oaxacan cake.
'Panque de Tia Elana
1/2 cup softened sweet butter
2 1/2 cups granulated sugar
1 cup sour cream
1/2 tsp vanilla extract
zest one lemon
zest one orange
3 cups flour
1/4 tsp baking soda
1/2 teaspoon salt
5 TBS almonds
1 Tbs sugar
2 tbs cinnamon
Preheat oven to 350. Butter a bundt pan and spinkle with coating
Cream butter til light and fluffy. Add sugar and beat in eggs 1 at a time. Continue for 5 minutes. Add extracts and zest to sour cream.
Mix dry ingredients. Alternate adding dry and wet to butter mixture. Beat 5 minutes. Pour in pan and bake for 1 1/4 to 1 1/2 hours until very longer skewer comes out dry. Toothpicks are useless because cake is soooo high.
For marble split batter 2/3 1/3. Add 1 round Mexican chocolate ground and add cocoa powder brought to 1/2 cup to 1/3 and alternately spoon into pan. Bang to eliminate bubbles.
I liked this chocolate but Ibarra is more available and cheaper.
Taza Guajillo Chili Mexicano Disc
Have you tasted it? I recently brought home a large block of chocolate from Alta Verapaz in Guatemala which is famous for its chocolate. I had intended to bake with it. But I was surprised, once I tasted it, that the grains of sugar were more prevalent than I'd aniticipated. It tasted fine; I just decided I didn't want to bake with it.
Taste it. See what you think. Does it taste like a chocolate you'd want to bake with? Drink? or just eat out of hand.
Since it is made with cocoa beans, not cocoa powder, it will have cocoa butter. But it probably will not be a smooth like regular chocolate. The typical Mexican hot chocolate tablet (e.g. Abulita or Ibarra brand) is a rather coarse grained chocolate, with distinct sugar granules. In other words, they ground the sugar and beans together, but with a relatively coarse mill, not the steel wheels that grind chocolate for hours.
It probably is best in a drink.
True, there is likely some cocoa butter in it, but "regular" chocolate probably has much more butter added than what occurs naturally. Tried a square in a drink and definitely not as rich. If Nutrition Data is to be believed, there is 4 g of fat per ounce of Mexican chocolate, and 15 g in a typical unsweetened ounce of baking chocolate. (http://nutritiondata.self.com/foods-b...).
I'm thinking with the lower fat content it might be a good way to combine chocolate flavour with a flavour from another fat source such as coconut milk, without making it cloying.
I often use the Ibarra style Mexican chocolate (octagonal tablets) for hot chocolate, mainly as the base, tweaking the taste and texture with some added cocoa powder, sugar, cornstarch and cream. But inspired by this thread I made champurrado, using masa harina and the tablet as base, with added milk (powder) and brown sugar. That's thick but not as rich as hot chocolate.