The Spanish came to Mexico around 1500 and saw cocoa for the first time. Cocoa was so valuable to the Aztecs that it was used during all rituals: at birth, at a wedding or the cocoa beans were placed in the grave of the dead. Cocoa beans were even used as currency. The cocoa from the Chiapas province was the first cocoa that the Spaniards brought to Europe. Today most of the cocoa is grown in the Mexican province of Chiapas and Tabasco. Chiapas and Tabasco account for 99% of all cocoa cultivation in Mexico. Of the total production of 18,000 tons from Tabasco and 4,500 tons from Chiapas, only 100 tons are exported annually.
Origin chocolate maker: Ermelo, Netherlands
Single Origin Cocoa Beans:Finca La Rioja Soconusco, Chiapas, Mexico
Fermentation: Turned 1 time for 6 days
Flavors: Herb and balanced fruity; dried fruits, raisins, light olive note; Wood notes. Very mild in the overall taste.
Ingredients: Cocoa beans, cane sugar and cocoa butter
Cocoa content: 70%