Chocolate de Metat Mexican Recipe

Chocolate De Metat Mexican Recipe

Ingredients

Recipe for: Chocolate de Metate

Makes 2½ to 3 pounds

• 1 cup whole almonds
• 5 (3-inch) pieces of canela
• 1 pound cacao-beans
• 3 to 3½ cups sugar

Method

1. Preheat the oven to 350°F
2. Place the almonds and canela on separate baking sheets and roast, turning often, until everything is toasted; the canela should take about 5 minutes and the almonds 10 minutes (remove the canela while the almonds continue to toast)
3. Remove from the oven and let cool on a plate
4. Lay the cacao beans in a single layer on another baking sheet
5. Once the almonds are done, put the cacao beans in the oven and decrease the heat to 300°F (the initial hotter temperature will give the almonds a nice roasted flavor)
6. Remove the beans from the oven and let cool slightly so they are easier to handle
7. Remove the outer shells with your hands by pressing each bean lightly
8. Grind the cooled beans in a food processor for awhile until they are all melted into a smooth paste (you’ll know what I mean when you get there; just be patient), scraping down the sides as needed
9. Coarsely chop the almonds, break the canela into small pieces, and add to the cacao, continuing to grind
10. Add the sugar, starting with 3 cups and add a little more, if needed, depending on the beans (the mixture should be sweet but not overly so)
11. Continue grinding for awhile longer until everything comes together
12. The mixture should be smooth and slightly grainy
13. Line an 11 by 17-inch baking sheet with a nonstick mat or wax paper, pour the chocolate mixture onto it, and flatten with your hands or a spatula (use a little cold water in either case so it doesn’t stick)
14. Make sure it is spread out evenly
15. Allow them to fully set (usually overnight), then separate the tablets and store in an airtight container in a dry place
16. They should last about 3 months if stored properly

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Full List of Chocolate Recipes