Mexican Chocolate (Cooking)

Please Note: Some blooming may occur on the surface of the block, however this will not affect the flavour or cooking performance. Mexican Chocolate is used in traditional mole sauce.   To make hot chocalate, heat together 2 cups hot water or milk, 1 and a half teaspoons ground cinnamon quills, 4 wedges chocolate (half packet) and 1 teaspoon cornflour. Add one eighth of a teaspoon of medium heat chilli powder to taste. Whisk until blended and frothy. Serve immediately.   Contains: Sugar, chocolate liquor processed with alkali, soy lecithin (emulsifier), cocoa butter, artificial cinnamon flavours, PGPR (emulsifier). 

Made on equipment that also processes milk. 

Imported product packed in Australia.