Mexican Chocolate - Organic Disks



Mexican Chocolate certified Organic in small Disks for making hot chocolate. No added soy.

A sweet organic chocolate crafted for hot chocolate drinks and specialty baking. Mild cacao with red fruit and vanilla notes are the reasons why Mexican chocolate is so well known among baristas and moms world wide. Sun drenched Tehuantepec cacao touched by the rainforest wind and washed by afternoon showers makes excellent chocolate.

This Sweet Chocolate for baking and drink making is organic certified.

  • Mexican Chocolate disks - small and easy to use.
  • Perfect for making hot chocolate drinks and chocolate frosting.
  • Fruity cacao flavors and vanilla chocolate.
  • Use disks as an ingredient - not intended to be eaten plain due to raw sugar sweetness and rawness.

Hand selected rainforest cacao is ground to a fine mixture and blended with top quality cane sugar.  A dosage of vanilla orchid makes magic. The flavor of this chocolate when blended in coffee or with milk will take you on a Southern journey of discovery.  The full bouquet of the cacao releases as it melts in liquids (not tempered for faster melt - whisk in hot milk or blender for best results).

Organic Mexican Cacao: Sweet, Fruity, and Floral. Vanilla chocolate flavors linger. 1" approximate diameter of each chocolate disk.

Organic Mexican Chocolate Ingredients: Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Sunflower Lecithin (emulsifier) and Natural Vanilla. 

GMO Free Sweet Chocolate Drops - Cacao Pods Shown Below


How to Make the Best Hot Chocolate

Hot chocolate, a sweet heated cocoa beverage created by the Maya more than 2,000 years ago. Normally in The United States people have thought of hot chocolate as being reserved only for cold weather while in other parts of the world all ages enjoy hot chocolate year round all day long. 

In South America hot chocolate is a part of everyday life.  Served in the afternoon with cinnamon spiced long doughnuts called churros, hot chocolate service is much like tea time in Britain.  Fortunately, hot chocolate is gaining popularity here in the USA, and with easy online shopping of high quality cocoa ingredients, hot chocolate consumption has expanded from the winter environment to a year round subtle indulgence that everyone enjoys.

Dr. Antonio Colmenero de Ledesma published the first hot chocolate recipe around the year 1631 in a book called “A Curious Treatise of the Nature and Quality of Chocolate”; the recipe was:

“Take one hundred cocoa beans, two chillies, a handful of anise seed and two pods vanilla (two pulverized Alexandria roses can be substituted), two drams of cinnamon, one dozen almonds and the same amount of hazelnuts, half a pound of white sugar and enough annatto to give some color. And there you have the king of chocolates.”

Below we are going to share with you three amazing and really simple recipes to make the best homemade hot chocolate. Because the chocolate is the main ingredient, we are going to use just organic dark chocolate from Santa Barbara Chocolate.


For the basic Mexican hot chocolate:

  • 2 cups of milk
  • 4 oz of Organic Mexican Chocolate Disks
  • A pinch of salt
  • 2 tbsp of sugar

For the topping:

  • ½ cup of whipped cream
  • 2 oz of Organic Disks
  • 1 tsp of butter


  • In a saucepan over medium heat, add the 2 cups of milk, salt, sugar and dark chocolate.
  • Stir the mixture until the chocolate is completely melted. If you feel it is too thick, add 2 – 3 tbsp of milk.
  • Don’t miss the pinch of salt! Even if you think it sounds weird, adding a pinch of salt to your hot chocolate will enhance the chocolate flavor.

mexican chocolate types

Cinnamon Hot Chocolate

The combination of chocolate and cinnamon is glorious! I totally recommend you sprinkle ground cinnamon over your favorite chocolate frosting, it is amazing.


For the cinnamon hot chocolate:

  • 2 cups of milk
  • 4 oz of Organic Mexican Chocolate Disks
  • A pinch of salt
  • 2 tbsp of sugar
  • 1 tsp of ground cinnamon
  • Cinnamon sticks


  • Prepare your hot chocolate following the same instructions as the basic recipe.
  • When the chocolate is completely melted, add the sifted ground cinnamon. Stir 15 seconds.
  • Serve your hot chocolate and add some crushed cinnamon sticks on top.

mexican drinking chocolate

hot chocolate recipe with peanut butter

Peanut Butter Hot Chocolate

There are two kind of people, peanut butter and jelly ones and peanut butter and chocolate; guess our favorite side? This peanut butter hot chocolate is my favorite because it is tasty and thick, the perfect snack.


For the peanut butter hot chocolate:

  • 2 cups of milk
  • 5 oz of Mexican Chocolate
  • A pinch of salt
  • 2 tbsp of sugar
  • 2 tbsp of creamy peanut butter
  • Peanuts, crushed


  • Set aside 1 oz of organic dark chocolate.
  • Make your hot chocolate following the same instructions as the basic recipe.
  • When the chocolate is completely melted and smooth, add the creamy peanut butter and stir until everything is combined.
  • Melt the remaining 1 oz of dark chocolate. You can do it over a double boiler or in the microwave. If you choose the second method, heat the chocolate for 5 seconds, stir, and continue doing the same until it is melted.
  • Take the cup that you are going to serve the hot chocolate in and add melted chocolate around the edge.
  • Roll the edge of the cup in the crushed peanuts.
  • Serve your peanut butter hot chocolate and enjoy!

mexican cocoa and chocolate





Mexican Chocolate - Organic Disks



Organic cane sugar, organic unsweetened chocolate, organic cocoa butter, organic sunflower lecithin (emulsifier), organic vanilla.




Allergen Information     

Manufactured in a facility that handles milk and dairy products and may contain traces.




Physical and Chemical Properties                                       



< 1%

Particle size (fineness)

18 - 22 microns 


115 - 135 MacMichael




Microbiological Properties                                    



< 20,000 cfu/g


< 100 cfu/g


< 100 cfu/g


< 10/g MPN 

E. Coli

< 0.3/g MPN






Recommended Storing Conditions

60 - 68°F; relative humidity < 60%, in odor free atmosphere.




Shelf Life                                           

Best used within 24 months of production date.




Nutritional Information on Average for 3.53oz (100g)






Saturated fat



Mono fat




Poly fat



Trans fatty acid








Dietary fiber




Total sugars




Added sugars








Water  0.37g 

Vitamin A


Vitamin B1 0.02mg

Vitamin B2


Vitamin B3 0.54mg

Vitamin B6


Vitamin B12 0mcg

Vitamin C


Vitamin D 0mg

Vitamin E


Folic Acid 3.27mcg

Pantothenic acid


Calcium 30.80mg



Iron 2.48mg



Potassium 308.03mg



Zinc 1.37mg


*Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties.

Mexican Hot Chocolate Recipes:


Warranty Information

Mexican Chocolate disks with mild tasting cocoa nuances, red fruit and subtle floral notes characteristic of the organic cacao. 47% Cocoa Solids

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