Mexican Chocolate Wafers


Mexican Chocolate Wafers (Disks made with Mesoamerican ingredients) for making hot chocolate and Mexican chocolate dessert specialties.

A dark chocolate crafted for hot chocolate drinks and specialty baking. 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 is blended with top quality cacao ingredients to make excellent chocolate.

This Sweet Chocolate for baking and drink making.

  • Mexican Chocolate disks
  • Perfect for making hot chocolate drinks and chocolate frosting.
  • Fruity cacao flavors and vanilla chocolate.
  • Use disks as an ingredient in chocolate drinks and baking.

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 (made for faster melt - whisk in hot milk or blender for best results).

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

Mexican Chocolate Ingredients: Cocoa mass, sugar, cocoa butter, cocoa powder (processed with alkali), soy lecithin emulsifier and natural vanilla.

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 dark chocolate from Santa Barbara Chocolate.


For the basic Mexican hot chocolate:

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

For the topping:

  • ½ cup of whipped cream
  • 2 oz of Chocolate 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 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 Mexican 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 Wafers



Cocoa mass, sugar, cocoa butter, cocoa powder (processed with alkali), soy lecithin (emulsifier), natural vanilla.


Allergen Information     

Contains: Soy.

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


Physical and Chemical Parameters                             



< 1%

Total fat content

33.5 – 36.5%

Fineness (≤ 30 µm)

< 3%


Viscosity Casson

800 - 1,000 mPa.s


Yield Value

8 - 13 Pa


Microbiological Values                                    


Total viable count

< 5,000 CFU/g


< 50 CFU/g


< 50 CFU/g 



E. Coli



< 10 CFU/g 


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)




Total fat


Saturated fatty acid




Mono unsaturated fatty acid




Poly unsaturated fatty acid




Trans fatty acid






Total Carbohydrates


Total dietary fiber



Total sugars




Added Sugars




Sugar Alcohols






Organic Acids






Vitamin A

20.0μg RAE

Vitamin C


Vitamin D


Vitamin E


Folate, DFE (B9)

3.95µg DFE









 *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:


Mexican Chocolate wafers with mild tasting cocoa nuances, red fruit and subtle floral notes characteristic of the exotic cacao. Approximately 70% Cocoa Solids

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