LaGatta, I had some and believe me, it was divine! I kept myself from buying more as I knew I'd wind up ODing on it. They promote the stuff to the skies, and of course I scoffed, since I know the Aztecs did not have sugar.
I looked up sugar new world and it did indeed get to the Americas very early -- Columbus brought seedlings on his second voyage, in 1493. source. Wikipedia's history of chocolate does not mention any pre-columbian use of sweetener, but surely someone must have mixed honey or agave syrup with cacao to see what would happen, right?
Anyway, back to the "Aztec-style" Sicilian chocolate ~ Mexican chocolate for making into a beverage is gritty with sugar. It's delicious, yes, but gritty. I don't know what they do over there in Modica, but it lets the ungooey dark chocolate essence shine through, just as the Mexican version does, but without the grittiness. My god it is good!!
Were I (ha ha ha) to attempt such a thing, I'd try to get or make superfine sugar.
I am thinking that Mayordomo Premium is smoother. You can test out all the varieties, as we can't get that brand here. Most of the local chocolate is super gritty and has peanuts in it. Some local revered brands, I can't even get to completely dissolve in either hot milk or water.
Recently, however, we were in Morelia Centro, and our friend, Rose, of Casona Rosa B&B showed us Cafetería La Guarecita. It's associated with Café Agustino's and other notable Morelia properties.They sell a bar of unsweetened chocolate for $50 pesos that is quite good. I imagine that they have sweetened as well. This bears further investigation. Unfortunately, I used the bar of chocolate before I could photograph it. La Guarecita FaceBook page here.
I just found this image on La Guarecita's FB page.
Barra de chocolate
Last Edit: Jan 11, 2016 16:49:14 GMT by Don Cuevas
DonC, I assiduously kept myself from buying any more of the Modica chocolate after the orgasmic first bar. Otherwise, I knew I'd be found in the gutter covered in Italian chocolate wrappers.
I try never to have the Oaxaca chocolate in the house for the same reason, as I will just eat it all up without stopping. They also put ground almonds in it here. It adds to the cost, but I can't taste any difference in the chocolate de agua made from it, except that there's more sludge on the bottom of the cup.
Note to chocolate lovers planning to visit this city, a note which DonC will corroborate: because there are so many small-scale chocolate manufacturers and mills, you will pass corners in downtown Oaxaca that will bring you to your knees with the fabulous aroma.