Best Mexico Chocolate
The 76 best Mexican chocolate bars on Chof made with cacao from Mexico, ranked by the Chof Score.
The Mexico regions named most often on these bars are Soconusco, Tabasco, Chiapas and Comalcalco. Makers most often list the cacao as Criollo, Trinitario and Porcelana. On the dark Mexico bars, notes that at least 3 makers record include Caramel, Nutty, Red Fruit, Citrus, Coffee and Hazelnut.
Ranked by the Chof Score
- Rank 73:
Códice CacaoSoconusco Chiapas 60%
60%darkMexico - Rank 74:
Musée du Chocolat ThéobromaMexico Soconusco 70%
70%darkMexico - Rank 75:
Ki'XocolatlMacadamia
whiteMexico - Rank 76:
ChocoSolMon Cherry D'Amour 65%
65%darkMexico
What is Mexico chocolate known for?
Mexican chocolate is soft, nutty and gently spiced, with mild acidity and notes of cinnamon-like warmth, dried fruit and toasted nut. Mexico is where chocolate began as a drink, and its Criollo heritage in Chiapas and Tabasco still gives some of the most delicate cacao in the Americas.
Chocolate as a drink begins here. The Olmec, Maya and Aztec drank cacao long before it reached Europe, and the Soconusco region of Chiapas has been prized for its beans for centuries. That heritage matters on the palate too, because Mexico retains Criollo genetics that are rare elsewhere and notably low in bitterness.
Be aware of a naming trap. "Mexican chocolate" often refers to a traditional style of coarse, sugar-and-cinnamon drinking chocolate rather than to single-origin Mexican cacao. Both are worth knowing, but a craft bar labelled with a Mexican origin is describing where the beans grew, not that preparation.
Makers with the most Mexico bars
Popular cocoa percentages for Mexico
Frequently asked about Mexico chocolate
What does Mexican chocolate taste like?
Single-origin Mexican cacao is usually soft and nutty with mild acidity, dried fruit and a warm, lightly spiced character. It is rarely sharp or aggressively fruity, reflecting the Criollo genetics still grown in Chiapas and Tabasco.
Is Mexico the birthplace of chocolate?
Of chocolate as a drink, yes: the Olmec, Maya and Aztec turned cacao into chocolate long before it reached Europe. The cacao tree itself was first domesticated further south, in the upper Amazon, but chocolate as something people make and drink begins in Mesoamerica, and the Soconusco region of Chiapas has been a celebrated cacao area for centuries.
What Mexican chocolate brands are there?
Of the 6 Mexican chocolate brands and makers on Chof, the three whose top bar has the highest Chof Score are Cacao en Broma, Feliu Chocolate and Cuna de Piedra. 31 makers on Chof use Mexico cacao, wherever they are based.
Which makers work with Mexico cacao on Chof?
Of the 31 makers using Mexico cacao on Chof, the three whose top Mexico bar has the highest Chof Score are Krak, ruvido and Taucherli.
How are the best Mexico chocolate bars chosen?
The Mexico bars are ordered by Chof Score, which is built from what the maker discloses: how precisely the origin is named, how clean the ingredient list is, how much of the fermenting, drying and roasting is documented, and what lab evidence exists. Community ratings do not change the order.
How many Mexico chocolate bars are listed on Chof?
Chof currently lists 76 chocolate bars made with cacao from Mexico.
What cocoa percentages of Mexico chocolate are most common?
The most common cocoa percentages for Mexico cacao on Chof are 70%, 75%, 73%, 74% and 77%.
Cacao varieties in Mexico chocolate
Bean varieties the makers of these bars list for Mexico, as stated on the label. Open one to see what it is, how it tastes, and how to tell a real one.
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