I recently took a trip to Oaxaca, Mexico for an adult spring break. My husband and I chose this lesser known city for its culinary delights - the valley is the birthplace of moles of all sorts, and is known for its salsas, mezcal, cheese, and chocolate. We had breakfast almost every morning at a chocolate shop next to the large central market where you could sip on warm spiced chocolate , dunking in an accompanying sweet leavened sesame seed roll. The smell was the best part - in the shop they had "molineros," or small mills for grinding cocoa beans into their famous chocolate blend (or a customer's own desired blend!) in small batches, available for purchase by the kilo (we left with 2kg). Into the mill went roasted cocoa beans, almonds, sugar, and cinnamon. This combination of flavors inspired an almond-milk based fudgsicle, with some spicy fruity flavor notes taken from mole with the addition of chiles. Enjoy!

Share: