Friday, April 23, 2010

Joaquinita Chocolate

Joaquinita Chocolate Supremo Casero Tablets are famous through out the state of Michoacan. And I have never had such good hot chocolate than when I am in Mexico! This is one stop that I will take my group to in 2011. I am planning a tour centered around the folk art of this state in addition to my tours to San Miguel de Allende.

Maria Guadalupe Garcia Lopez's family has been making the darkly roasted, Mexican chocolate tablets since 1898.

Here's my friend Paula, standing in the little store which is also the entrance to the Lopez's home. We both could not resist and bought a package of the tablets. Also for sale, where huge loafs of Membrillo (quince paste). I would have bought one but they were gigantic and there was no way that I could even use that up in one year more less five years.

The market in Patzcuaro sells the jarros de barro (clay pots) to make the hot chocolate in. Note that some of the pots are slightly rounded on the bottom and tapered at the top. This is to keep the liquid from splashing out when you are stirring it. It also has a pouring spout and a handle.

In the photo above, on the left, is the traditional wooden utensil, molinillo, that is used to mix the chocolate and milk together for the hot chocolate. They are made from one piece of wood and there are loose rings that spin when rubbing the handle back and forth between your palms.

The traditional method of making MEXICAN HOT CHOCOLATE
Makes: 4 one cup servings
2 Joaquinta chocolate tablets
1 qt. milk
Heat the milk over a medium heat in a jarro (or a saucepan).
Add the chocolate tablets, broken-up, to the milk. Using a molinillo, quickly rub the handle back and forth between your palms. When chocolate has melted, reduce heat to a simmer. Continue using the molinillo until a thick foam has formed.
If you do not have a molinillo, use a mixer or blender.
In the states, you can substitute the tablets with Ibarra tablets found at any grocery store.