Que Bo! is a creative chocolate manufacturer in Mexico City producing primarily colorful (only natural coloring!) pralines, bonbons and truffles of very high quality, in addition to brownies and “turrones”.
They are using creative and delicious fillings with only natural ingredients, and dextrose instead of refined sucrose for sweetness (therefore low carb content).
I tasted a few of them in their shop, and decided to buy a number of pralines to enjoy later in Mexico, and also some to bring back home.
After having looked for chocolates and chocolatieres in Mexico for several days, this was a positive surprise; and I recommend every chocolate lover to visit Que Bo! when in Mexico. But remember that the shelf-life for hand-made pralines is short.
[Photo: Hal]
Hal Chocolatieres mexico
During my visit to the Yucatan peninsula i stumbled across Ah Cacao Chocolate Café in Playa del Carmen. Ah Cacao produce their own high quality chocolate using cacao beans of the criollo variety from Tabasco in Mexico. In addition to a series of chocolate bars, they also produce cocoa powder, cacao soap, and other products. For more information see The Chocolate Review.
I tried their dark chocolate containing 70% cacao solids, sugar, vanilla and soya lecithin. Delicious.
Editor’s Rating:
Type: Bittersweet premium chocolate bar
Flavor: 
In their Chocolate Café it is possible to buy delicious chocolate ice cream, chocolate mousse, hot chocolate, chocolate cakes, brownies, croissants, in addition to coffee of all kinds.
They have also a series of T-shirts and caps for sale.
It is difficult to find good quality chocolate in Mexico, but Ah Cacao is well worth a visit.
[Photos: Hal]
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Hal Chocolate cafes, Chocolate tasting, Specialty chocolates mexico
We have to thank Mexico for the gift of Chocolate. The Olmecs (about 1200-400 BC) were the first to discover the use of the cacao beans, and the later Aztecs (about 600-1500 AD) were the first to introduce cacao to European invadors.
Cacao was a highly valued commodity; they had large cacao plantation, and cacao beans were often used as currency.
In January 2008 I went to Mexico to examine the country’s chocolate culture. I expected to find an exciting chocolate culture different from those in Europe and the US.
And what did I find? Hershey’s, Nestlé, Mars and Lindt in all stores. What had happened? Had US and EU big industry won over the Mexican chocolate tradition?
I am sorry to tell, but it was very difficult to find Mexican chocolate in supermarkets and grocery stores. After having visited four supermarkets and eight small grocery stores I had found three Mexican chocolates: 
two unconched chocolates containing sugar crystals intended for making hot chocolate drink (brand names: Ibarra and Don Gustavo); and at the Wallmart store I found cooking chocolate bars (brand name: Turin).
At a chocolate store belonging to the chain “Sanborns” I found some conched Mexican chocolate bars, and at the specialty chocolate store “Ah Cacao”. I found some good quality chocolate bars made with cacao beans from Tabasco.
In addition, the chocolaterie “Que Bo!” I found some colorful and delicious chocolate truffles.
So, Mexican chocolate tradition is not dead; there are a few signs of life.
[Photo: Hal]
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Hal Chocolate brands mexico