Collection: Mexico

It is controversial whether Mexico is the country of origin of cocoa. What is certain, however, is that the Spaniards drank it for the first time in Mexico and then brought this drink to Europe.

Cocoa played a central cultural role as early as the time of the Olmecs, around 1500 years before Christ. Cocoa was drunk on every important occasion, at births, weddings and funerals, but also to encourage warriors or to make offerings. Cocoa was so central that the beans were even used as currency. Until the 18th century. As a tropical plant, it could be harvested in the wild or cultivated gently in the shade under other large trees in mixed cultures. These plantations are still an important cultural and biodiverse heritage of the region. Due to the low cocoa price and disease, however, many of these plantations have been turned into cattle breeding, with devastating biodiversity losses. Some farms are now fighting for the preservation of cocoa diversity as well as for the preservation of this cultural asset.


Chocolate Tree from Scotland offer 2 bars in authentic and traditional Mexican style:

  • Mexico Stoneground - dark, coarsely ground with spices and chilli
  • Mezcal dark chocolate with agave schnapps classic for Mexico


Krak from Holland shows that there is a completely different way of using Mexican cocoa beans:

  • Mexico Soconusco tablet is made with a local Criollo bean from Finca la Rioja. The bar looks like milk chocolate and is not bitter at all at 70%. It is mild and has very fine tart and raisin-like aromas.
  • For the same bar as a superlative, choose Don Moises, a limited edition with a very rare Criollo species from the same region.

Taza is from the USA but it reminds me that there are still a lot of Americans who have a heart for Mexico and have adopted the Mexican manufacturing process - coarse and stone-ground.

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