Chocolate “Bread”

Pan de Chocolate

Preparation info
  • Thirty

    3 inch cupcakes
    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

The first time I visited Oaxaca City, I was wandering from the Presidente Hotel (now the Camino Real) toward the big Zócalo without really knowing where I was going when I found Evangelina Garcia sitting on a stoop selling small loaves of this pan de chocolate baked in the oval sardine cans called portolas. I stopped to buy one and it was so good I asked for the recipe. The following version is close to hers but not identical. Evangelina used the inimitable Mexican crema, a de