It’s not strange to eat tacos with grasshoppers, but what about chocolate flavors of grasshoppers?
I know that eating bugs is not for everyone, but who doesn’t love chocolate? I’m sharing my thoughts on it.
Who can ignore the allure of chocolate, whether it’s in the form of a decadent bar or a steaming cup of hot cocoa? Chocolate, with its sweet, somewhat bitter, and creamy richness, has always been everyone’s favorite for centuries.
I vividly recall the day I first experienced a cup of Mexican chocolate. It was a lovely gift from my Mexican housekeeper, who had just returned from Oaxaca. Within the packaging, I discovered six chocolate balls. With a friendly grin, he told me, “Just pour boiling water over them, or if you prefer, mix them into your coffee. It’s delicious.”
A lovely aroma of cinnamon and spices filled the air as the boiling water melted the chocolate. The big surprise, though, was in the flavor. Mexican chocolate has a distinct texture and an incomparable richness of flavor that distinguishes it from any other chocolate I’ve ever experienced. And yes, I mixed it with coffee, and that was the moment I discovered my favorite writing companion: coffee with Mexican chocolate. If you ever have the chance to visit Mexico City, I highly recommend stopping into Tierra Garat and ordering their Cafe Cacao; you’ll thank me later.
In my previous story, I told you about my experience when I visited a local chocolate bazaar. That one particular stall, Quinto Molinillo, caught my eye amidst the chocolate flavors from coffee, herbs, and spices. What intrigued me was the chocolate tastes of Chapulines, or grasshoppers. I was like, Why combine these two disparate elements? Could this unusual pairing possibly be a perfect match?
Disclaimer: It’s not a sponsor.
With curiosity piqued, I decided to stop and ask the vendor. “Son real Chapulines?” The friendly vendor, amused by my intrigue, offered a tiny sample. Yet, a single taste wasn’t enough to fully grasp the flavor, so I brought one home to explore further. As I unwrapped it, a distinct aroma wafted up — a blend of Mexican chocolate with a hint of salty grasshoppers.
I took a careful bite, and to my astonishment, I could feel the Chapulines’ little legs on my mouth. I had expected them to be finely ground into a powder, but they kept their crunch. The salty hints of the Chapulines combined with the sweetness and bitterness of the chocolate to create a unique yet tasty. It’s worth trying.
While insects may not be for everyone, chocolate is obviously for everyone. But what I see is it shows the endless creativity and culture involved. Chapulines, as we all know, are a popular edible bug in Mexico, used in tacos and other cuisines. Now, they’ve made their way into chocolate, creating an uncommon flavor combination that puts two starkly different tastes together.
Thank you for reading this story ❤
If you like my story and want to support it, you can buy me a cup of coffee.