Mexican Spiced Dark Chocolate

Flavorful, decadent dark chocolate is flavored with fragrant Mexican spices!
5 minutes
Show nutritional information
This is our estimate based on online research.
Fat:5 g
Carbohydrates:7 g
Protein:1 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a small mixing bowl, whisk together the dry ingredients (cocoa powder through chili powder).
  2. Mix the coconut oil into the cocoa powder mixture, 1 Tablespoon at a time. Scrape down the sides and bottom of the bowl periodically to make sure it all gets incorporated.
  3. Stir in the vanilla.
  4. Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold (here is the mold I used for these chocolates, and I also have this heart mold).
  5. Allow it to set at room temperature for 30 minutes, then transfer to the fridge to set completely.
  6. Store in the fridge until you're ready to eat it. This gets a little mess if kept at room temperature.


- If possible, grind your sugar in the food processor so that it will dissolve more easily and not make your chocolate gritty. - As far as what cocoa powder to use, make sure you're choosing something of reasonably good quality, since this is the primary source of flavor in these chocolates. I used Hershey's Special Dark, which I love, so you definitely don't have to get the most expensive artisanal chocolate out there. Just maybe spring for more than the store brand. - Although it is not mandatory, it is helpful to have a silicone candy mold for this. They are quite inexpensive, and you can use them over and over again for chocolate or even gummies. This is the one I used for these. - Yield: about 12 chocolates.

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