Abuelita Mexican Chocolate 36 Tablets 3x38oz (1.080kg) New Version 1

We love it. Nice flavor, well worth the price and never just buy one because they go fast

Love this stuff. Sometimes I break a chunk off to eat like candy.

love it the best chocolate i’ve had

Love this 10/10 would recommend. It taste great and it is easy to make.

This stuff just isnt for me. I dont particularly like the taste. It was a lot more work and time to prepare compared to powdered hot chocolate and it has too much texture kind of forming a film on top of the surface if you dont drink it fast, which you wont because you just made it really hot. 4 stars though because my friend really likes it.

Just like the powder, but almost more concentrated. It is delicious as always.

Love this. Reminds me of spending time with my grandparents. good value for the money.

I love Mexican hot chocolate. It's a delicious alternative to a dessert and a real treat on cold nights. But which of the widely-distributed brands to choose? This one, Abuelita (a Nestle product) or the commonly-found Ibarra? Either you're Team Abuelita or Team Ibarra and then there are those who buy the brands direct from Oaxaca. Assuming you're going to buy the grocery store stuff, here goes a review.Abuelita (this product.) Big cakes wrapped in the traditional tissue paper, marked in wedges and quarters. A quarter can make a big 16 oz mug of hot chocolate. It is sweeter, more cinnamony and dissolves almost completely.This is interesting, as most Mexican chocolate tablets are made of unrefined chocolate nibs and don't dissolve easily. You get a grit of chocolate bits at the bottom which is not all a bad thing; they taste good.What I like:The cinnamon-forward flavorThe easy preparationThe wide availabilityThe mild chocolate flavorWhat I don't likeTOO sweet, a common failing of mass-produced things sold especially in the USA. American palates are tuned to very-sweet and that's the way it's been for many decades.Slightly artificial sense to the cinnamon.Despite the fast melting, instead of grit at the bottom, there are light flecks of unmelted chocolate that float around. I don't mind, but it makes a less pleasing look to the chocolate unless you blend it really well in the pot.Obviously more processed, and more sugar than chocolate; when you cut up the cake, you see the granulated sugar poking out. Less chocolate component.Summary: it's pretty good. But it's far sweeter than Ibarra and more processed; Ibarra leaves more nibs at the bottom of the cup and is less cinnamon flavored; if I want more cinnamon I can dust it from a bottle of Ceylon cinnamon I have in the spice drawer.HINT: If you find it too sweet, use 1/6 or 1/8th of a tablet and add a 1" square of 85-92pct dark chocolate bar, or some dissolved unsweetened cocoa. Add a pinch of red pepper flakes and some more cinnamon to adjust the flavor to your liking. Not authentic, but takes down the sweetness.