I have a thing for Mexican chocolate. That gritty textured chocolate with a hint of almond and a punch of cinnamon and spice, how can you not? I've done cupcakes (which, after all these years are still one of my favorites), and a rich ganache tart... it's about time it made its way into ice cream. I finally found actual Mexican chocolate at an international market (or, actually made the effort to look for it). What makes this chocolate different from your typical baking chocolate is the texture. It's rough. Gritty. You can feel the grains of sugar in your mouth. It has a hint of cinnamon and almond, and sometimes even a bit of spice. It's these extra flavors and the raw texture that make it so unique. Yes, you can always "fake it" by using regular chocolate and adding spices, but if you have an international market, or even a regular market with a robust international aisle, definitely make the extra effort to find the real stuff. It's meant to be melted down into a hot chocolate-like

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