If you remember to pronounce that "cho-co-LAH-tay" in your head, it conjures up an even richer aroma. The video below is awfully short, but shows Amelia with the chocolate grinder in action. The entire preschool crammed into a tiny chocolate shop to see how cocoa beans are combined with almonds, cinnamon and sugar to make the recipe Oaxaca is so famous for. We spent the rest of the day rolling and cutting the heavy, rich "dough" (no flour involved!) into balls and other shapes that the kids later gave out at the school's Muertos celebration. In the photo above, Maestra Alma is holding two big bags full of--guess what? 12 kilos of warm chocolate paste!
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