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on November 8, 2014
I've been drinking mine with (vanilla) soy milk and it's good. I heat the soy milk stove top, drop in one wedge for every 8-12 ounces of milk, two wedges for my 16 oz mug, for a light brown color; any more and the chocolate takes a little longer to dissolve AND it gets too sweet. I stir constantly as the milk gets hotter and the chocolate dissolves; blender not needed. Very few bits remain undissolved at the bottom even after stirring a long time, which I just leave in the pan as I pour it into the mug. A thin film of something develops over the drink as it cools, which is easily removed with a spoon and might be unique to soy milk.

Each tablet/cake has 8 wedges, and each package has 5 tablets. 40 servings total. The wedges are easy to break off by hand, harder if you try to cut it with a knife, though it doesn't hurt to make the indent a little deeper with a knife.
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on March 3, 2015
I love mexican chocolate and this is the standard. Very good taste. But it is solid and requires pieces to be cut from the round and then blended with milk. But the taste is wonderful.
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on March 18, 2014
My wife and I tried making mole sauce which called for Ibarra, and we used a substitute which was OK. However, for authenticity nothing beats Ibarra. The consistency and taste were so much better when we used the proper ingredients. Accept no substitute!
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on February 21, 2013
I really like this Ibarra chocolate. Its the best hot chocolate I've been able to find. I cant get it in stores locally so I have to order it. I think its better than the Abuelita brand. People who dont like the taste or the look of it have to remember that this is Mexican hot chocolate not American hot chocolate. It has a different taste. Its normal for it to have slightly dried white look when its cut open. After all its not a chocolate bar. It has to be stirred for a while to dissolve the sugar. This is normal for mexican hot chocolate.
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on April 30, 2010
This stuff is the BOMB! Dark, Gritty, Sweet, with a bite of cinnamon! We doan need no stinking Hershey's!!! Makes great hot chocolate, great mole, or just savor it by itself as actual "Chocolate Para Mesa."
My mole recipe: 1/2 cup flour or corn starch, 1/2 cup cooking oil, 1 Ibarra disc, 1/4 cup minced garlic, 2 Tbsp onion powder, 1 Tbsp cumin powder, 2 Tbsp Chili powder, 1 Tbsp salt, 1/4 cup tequila, 1/2 cup Amontillado (or 1/3 cup merlot and 2 Tbsp brandy). Make rue out of flour and oil, add garlic and spices, stir until blended smoothly. Separately melt/dissolve disc in tequila and wine over moderate heat (do not burn!). Combine chocolate/alcohol mix with spiced rue and allow to slowly cook down to desired consistency and thickness. Serve over meat and rice.
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on January 9, 2011
A friend described the hot chocolate her Mexican mother made for her when she was a kid. It was nowhere to be fund in Rochester, New York (not even at Wegman's and they have everything). We had to hunt online because she couldn't remember the name, just what the package looked like. Of course the shipping was more than the product but next time I'll purchase a volume because it is really good. It was just as she remembered.
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on January 27, 2014
What can be said? Yummy, Mexican style chocolate for making hot chocolate with that little hint of cinnamon. I break off 2 sections of a disc and add to milk in my Aluminum chocolatera and swirl with my molinillo. Voila! Yummy hot chocolate to enjoy.
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on February 6, 2015
Very good cocoa. I just melt it in hot milk and yummy as it can be.
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on January 28, 2014
This is hard to find in Albertsons and Safeway. Abuelita seems to be the easier one to find, but my family prefers the Ibarra brand, that is why I ordered some onlilne. It costs more than the other brand but it's what they like.
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on August 26, 2014
One of my favorite hot chocolates in the entire world! It has a nice cinnamon-y, almost cappuccino-like flavor to it, and is so creamy and delicious.
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