Mexico is where chocolate culture began. The Olmec, Maya and Aztec all drank cacao, and the Soconusco region of Chiapas grew beans so prized that they were sent to the Aztec capital as tribute — at a time when cacao beans were also used as money.
Modern production is modest, concentrated in Tabasco and Chiapas, and it can be hard to find Mexican single-origin bars outside specialist makers. When you do, expect earthy, nutty chocolate with a long history behind it.
Mexico chocolate to try
Sorted from mildest to darkest
