After reading some recommendations for Mexican chocolate, I stumbled across some Ibarra brand "Authentic Mexican Chocolate" in a Church Ave. shop in Kensington, Brooklyn NY. $2.50 for a 1 lb 2 oz hexagonal yellow box.
I recall the chocolate is made with whole beans, not by combining separate cocoa + added cocoa butter products. So the Ibarra chocolate is not creamy at all and has a simply fruity taste which goes well with the cinnamon which is already mixed in. Also, since the sugar is not fully blended into the chocolate, it has a grainy texture.
Any recommendations how to cook with it? Bake with it? Wondering if the fat content (only 5g out of 23g)will affect ability to substitute for other kinds of chocolate. I can imagine this blending nicely into a prune cake.