In Mexico, chocolate is mainly used to prepare hot chocolate, so when you hear people say “Mexican chocolate,” or chocolate de mesa, they usually mean chocolate made for this purpose. It’s grainy because it’s basically toasted ground cocoa mixed with sugar, cinnamon, and sometimes vanilla, almonds, or both. I really love the fragrance of Mexican cinnamon, so I like to infuse some in the liquid for this ice pop to add more flavor. I decided to add little bits of chocolate and almonds to these paletas to give another layer of flavor and crunchiness. Who doesn’t love that?
Turn humble onions into this thrifty yet luxe pasta dinner.
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This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.