cacao bites: our chocolate is based on the same technique used by indigenous Olmec and Maya

cacao beans dry-roasted over open fire, then crushed between volcanic stone until beans become liquid

we add in sucanat (which is juiced sugarcane that's let to dry in the sun and air-- so it's totally unrefined, retains many of the vitamin/mineral benefits, and taste closer to molasses/maple than refined sugar) and Spanish sea salt

our chocolates aren't polished, we don't want them to be

they're rustic, they're delicious, they're bittersweet, they're medicinal

we know the history of cacao and chocolate is beyond problematic (Charles Mann's 1493 is a great resource for understanding the ramping up of globalized trade/slavery during the colonial era and how cacao fits into the story and Maricel Presilla's The New Taste of Chocolate is a great resource for understanding the cultural, spiritual, and food traditions of cacao in Mexico and parts of Central America)

but a reclamation and revival is happening

a decentralization

cacao is a power plant handed down from the gods through the people

you get quiet long enough and spend time with this plant, it starts to speak

it starts to share it's wisdom

it asks you to work with it, listen to it's mysteries, and be in service

forever reminding that it is in charge, not you 😂 some dispatches from the kitchen

🔥🔥🔥🔥🔥🔥🔥🔥🔥

these are pieces that we saved for ourselves because they were a little too handmade