The Soconusco cacao growing region has a chocolate history that is as rich as its flavour is today. This area was one of the main cacao producing regions for the Aztec empire and its quality was considered to be the most valuable by the colonial Spanish empire. This chocolate is made with cacao from the Rayen Cooperative, which is a new organization of cacao growers that are focused on quality and continuing the reputation of the Soconusco region as a strong cacao source. This is a region that we have been interested in ever since we began making chocolate because of its unique history and fabled quality. Our first impression of the flavour of this origin is extreme nuttiness (imagine the nuttiness of Madagascar chocolate but without all the fruit). There’s a bit of citrus in the flavour, but it definitely takes a backseat to the upfront nutty, woody and chocolate flavours. This coop is extremely small (our smallest origin to date, by a lot!) which means that supply of this origin will be limited.
Tasting Notes: Nutty & Woody with a hint of Citrus
Cacao Percentage: 75%
2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS
Cacao, Organic Cane Sugar, Organic Cocoa Butter
Davies and Stout spent about a year researching and testing different methods of chocolate making before they launched Ritual Chocolate in Denver, eight years ago. They started with one bar and slowly added more over time. Now, they have 13 bars and make everyone at their shop on Iron Horse Drive.