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Originally Posted by Irishsean
Hmmm, I'm gonna assume you'd have to use a double boiler to melt the chocolate. I wonder what makes mexican chocolate different?
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Not necessary, it's the same way I make real hot chocolate, just put the milk on to boil, and then turn off the burner, the hot milk melts the chocolate...
Mexican chocolate must have more spices in it -- but I can't find an explanation in any food dictionary.