SC - mexican chocolate
Nisha Martin
nishamartin at yahoo.com
Thu Oct 5 14:20:16 PDT 2000
>Try sweet dark baker's chocolate as probably the best
substitute, but
>the texture of Mexican chocolate is much more
granular, due to both a
>slightly coarser grind of the chocolate liquor and
also to undissolved
>sugar.
Most of them also have cinamon in them too. so when
substituting, dont forget that.....
Nisha
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