Minimally processed and ground on hand-carved granite millstones, these Mexican-style dark chocolate discs are for eating—or drinking as hot chocolate. To make, in a saucepan, heat one cup of the milk of your choice or even plain old water until it’s just barely simmering. Add a finely chopped or grated chocolate disc, stirring until it dissolves completely. On lowest heat, use a molinillo or whisk to get the hot chocolate fluffy and frothy. All it needs is a pinch of salt.