I want to try cooking with Mexican Chocolate (for dessert, not mole.) I loved the chocolate pecan pie at Frontera, and thought I'd experiment with mixing the chocolate with other European recipes. I know this is heresay, and I know the chocolate has a different makeup, but I am Willing to Try.
At Las Campenedas (sp?) market on Sheridan I bought an "El Carmen" brand chocolate, but it was crumbly, and I suspect, stale. Dulcienda in Loga Square and Bombon have been suggested as places to go.