Top 3 best chocolate shops in Mexico City

Close up of chocolate arrangement. Top 3 best chocolate shops in Mexico City

Despite the fact that Mexico is no longer among the world’s leading producers of chocolate. It is still a major producer of this delicious food. The states with the highest quality and flavor of cocoa derivatives are Tabasco, Oaxaca and Chiapas. We can all agree that eating chocolate is always an excellent idea. So we recommend the 3 best chocolate shops in Mexico City to enjoy the best Mexican chocolates.

Best chocolate shops in Mexico City

Dark and white chocolate on coffee beans. Top 3 best chocolate shops in Mexico City

It doesn’t matter if it’s white, dark or milky, chocolate is a sweet dessert that only a few can resist. Cacao became important when it was used as currency in Mexican trade and prepared as a rich beverage. Although it is very important to always stand out in liquid form during those times.

When chocolate became popular in Europe during the Viceroyalty, this pre-Hispanic drink, better known as xocolatl, made Mexico famous as the birthplace of chocolate. Some time later, during a time when drinking chocolate was a common practice in the old world, a Dutchman managed to make a solid mass of chocolate and finally, in 1847, an Englishman managed to make the first bars, which facilitated the consumption of the chocolate derivative and made it one of the most appreciated products by people.

Oscuro Puro

Oscuro Puro

Mexican chocolate and cocoa are the specialty of this place. But if there’s one thing you can’t miss, it’s spicy chocolate to drink and beer with cocoa. If you accompany them with any of their incredible desserts, it will be the perfect pairing.

Now, you must try their chocolate bar (70% cocoa) with smoked chipotle, the red velvet cake with beets and caramel chocolate ganache. The chocolate espresso and the vegan dark chocolate avocado mousse cake if you’re looking for something to wow your taste buds.

In addition, at Oscuro Puro you can enjoy their distinguished selection of pastries, ice creams, beverages (liqueurs, frappés and more) and bulk seeds covered in chocolate. Don’t miss their tastings and experiences with cocoa, which you will definitely enjoy.

Where to find them: Guanajuato 138, Local 3, Colonia Roma Nte.

Xocolate DF

Xocolate DF

More than 60 different fillings are available for your delicious chocolate bonbons. Preferred flavors include passion fruit, raspberry, Irish cream, and carajillo, as well as other less common flavors like chipotle, habanero, mole, and parmesan.

Among other things, they create a variety of chocolate figures depending on the season. Such as vases, reindeer, skulls, snowmen, among many other things. Enjoy their cakes, swarms and drinks for a pleasant and rich afternoon because all their products are completely handmade.

Where to find them: Ignacio Esteva, corner with Molinos del Campo, col. San Miguel Chapultepec I Secc, Miguel Hidalgo.

Que Bo

Que Bo

Qué Bo is a must-visit place if you want to know the best chocolate shop options in Mexico City.  The flavors of childhood, the vibrant and original designs that hark back to Mexican textiles are some of the things that are left over in Que Bo. Creativity is overflowing in this amazing chocolate shop.

From the famous banana motita bonbon to the chocolates that are paired with it, such as mezcal and worm salt, we recommend you try the most exotic flavors. Stay tuned because Chef José Ramón integrates countless seasonal flavors with his unique touch.

José Ramón says that chocolate used to be brown, black and white. But now she believes that color is one of the most important things in our culture and that Mexico’s textiles are representative of us, which makes her proposal distinctive.

In addition, it has a list of traditional drinks from various states of Mexico. As well as desserts, cocoa and other ingredients, which you can take to your residence to enjoy the Que Bo experience wherever you are.

Where to find them: you can find them at their three locations

POLANCO Jules Verne 104, local B, Polanco, CDMX

MERCADO ROMA Querétaro 225, Col. Roma Norte, CDMX

COYOACÁN Cuauhtémoc 180, Col. Del Carmen Coyoacán, CDMX

History of Chocolate

Dark and white chocolate on coffee beans. Top 3 best chocolate shops in Mexico City

Chocolate is the product obtained from the processing of the fruit known as cocoa. The cultivation and consumption of chocolate has a social, religious, medicinal, political and economic impact on various societies. Its diffusion, acceptance and global reach is so great that today there is no place where its influence has not reached.

Millions of people, as well as several nations throughout the world, participate in its consumption and production. Three thousand years ago, the Olmec tribes of Mesoamerica consumed it as a beverage. It was then used as currency by the Mayans and then moved to the Aztec Empire.

During the period in which pre-Columbian cultures declined and the conquest of the Americas began after the conquest of Mexico. Knowledge of chocolate came to Europe through the initial monopoly established by Portugal in the chocolate trade. In Spain, the initial recipe is modified, cane sugar is added, and a cinnamon flavor is added, which initially generates wide social acceptance.

Chocolate, a food native to Venezuela, gained greater popularity in European society in the 17th century, compared to other foods. From Spain he moved to France and Italy due to the influence of the French court and the convent and religious networks of the time, respectively. Its consumption would gradually spread to all European and Asian countries, and cocoa cultivation would be established in Africa.

Beginnings of chocolate bars

Well into the nineteenth century, chocolate remained a drink in liquid form. specifically in 1828, when the hydraulic press was used to extract cocoa butter. Later technical discoveries were made in Europe that made it possible to improve the handling and production of chocolate, as well as to obtain a greater knowledge about its composition.

This changed the original look of the drink. At the end of the 19th century and the beginning of the 20th century, the first confectionery elaborations of solid chocolate were presented as a novelty, such as pralines, bonbons, chocolate bars, among others.

Cacao can only be grown in areas with a tropical climate due to the necessary characteristics of the plant for its growth. Although it initially occurred in America, this situation would gradually change. Currently, more than 50% of cocoa production comes from Africa, particularly from Côte d’Ivoire, while production in the Americas is less than a third (Brazil is the main producer in the Amazon rainforest), and production is completed in Asia and Oceania through plantations in Malaysia and New Guinea.

Origins of cocoa

candy counter. Top 3 best chocolate shops in Mexico City

Cacao is a tree that grows in a small region of the Earth’s equator that goes from 20° north latitude to 20° south latitude. This important characteristic of this tree means that its planting is clearly delimited to specific areas of the planet. Scientists agree that its origin lies in certain areas of South America. The cacao tree gives rise to a kind of pod (or cob) about 20 centimeters long that is reddish-brown in color that is submerged in a viscous and whitish pulp with a slightly sweet taste when it blooms if its flower is properly pollinated.

The appearance and characteristics of these plants are so strong and resistant that, even when they are mature, they cannot be fractured without the use of an instrument, except by human beings, who through the use of machetes open them and spread their interiors. Animals that want to eat cocoa almonds can’t eat them because they taste bitter due to the alkaloids they contain.

Nonetheless, the pulp inside the pods surrounding the seeds is sweet and pleasantly textured, which could entice men to consume them for the first time, ultimately leading them to reject bitter almonds. The pods take about four to five months to grow and another month to mature. At this rate of collection, there are approximately two harvesting periods per year.

Cocoa nibs

Researchers disagree about which culture in the Americas domesticated the cacao tree initially. However, it is important to note that there is a complex process that goes from bitter. And astringent cocoa beans to the creation of the drink that used to be made from them.

In South America, the white pulp inside cocoa pods was consumed for its slightly sweet taste, discarding the beans. In Central America, the beans were fermented with the pulp, giving rise to the cocoa drink. This increased the popularity of cacao in Mesoamerica. The first visual representations of cacao date back to Peru. Although the written mentions in hieroglyphics are older than they are from Mesoamerica.

Europe’s Meeting with Cocoa

Only on the last of Christopher Columbus’ four voyages did he have casual contact with cocoa “almonds”.  In the course of Christopher Columbus’ fourth voyage. In which four caravels and 150 men participated. After crossing the island of Jamaica, he headed for the island of Guanaja. On August 15, 1502, he discovered a Mayan canoe named Maiam. Which appeared to have come from the Yucatan Peninsula and belonged to the Chakán Putum because of its shape.

He orders the ship to stop to inspect its contents. The procedure was carried out without resistance and at that moment he came across for the first time what are known as “almonds” (cocoa). Christopher Columbus dies in Valladolid four years after returning to Spain. The first encounter between cacao and Europeans does not mention whether he had ever tasted cacao. But mentions the use of almonds as currency.

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