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An Edible History of Chocolate.

15 Jun

A Food project in Chiapas, Mexico by Nat Bletter & Dave Elliott

About this project

When chocolate arrives to you via the shelf of the local store, it is sadly disconnected from its origins in southern Mexico and Central America.  We aim to change that experience while supporting the farmers and communities that have given the world the great gift of chocolate.  Help us make a direct purchase of cacao from an organic cooperative in Chiapas, Mexico, and we’ll craft an edible history that will connect you to the roots of chocolate!  Read on and we’ll give you a break down of the who, why and how.

My first contact with Madre was with Natt Bletter about two months ago, I just found them true there website. I feld the same feeling about there chocolate and story as I feld with Adi chocolate Fiji, I wanted to taste the origin, birth of thise divine chocolate, so I contacted Madre.

After a few mails and a nice contact with Natt I received there samples, they are just looking great and the tasting will follow within a few days or so…

Now back on this project from Nat and Elliott:

Dear friends, family, & chocophiles alike,
Dave and I are trying to do something big here– take chocolate making back to where it belongs, to its roots in Central America– so we’ve launched a kickstarter fundraising campaign to help us help the cacao growing communities in Chiapas, Mexico who have been growing cacao and making chocolate for thousands of years by buying 1000 lbs of cacao and getting it processed into chocolate liquor in Chiapas. The cacao farmers there often have rare or heirloom varieties of cacao with unique taste characteristics and complex cultural practices surrounding their preparation of chocolate, with spices, flowers, and herbs that are rarely heard of, let alone tasted. We almost never ask for help or money, but since this is such a huge endeavor, where we are trying to thank the people who brought us chocolate, and help them keep alive their chocolate making recipes and associated ingredients, we are humbly asking for your support of this project:
 
We’d be honored if you’d take a moment to watch our kickstarter video and learn how we’re bringing chocolate making back to its roots in the prized Aztec cacao growing region of Xoconusco, Chiapas, Mexico. As Dave and I travel in late June down from Oaxaca, where most of the chocolate is made in Mexico currently, to Chiapas where the cacao is grown, we’ll update you on tasty chocolate combinations and traditional recipes we find from Tejate, to Cacao de jaguarCacahuaxochitlAchiote, and Atole. If you can pledge to help us support these cacao and spice farmers, you’ll get to sample all these amazing flavors rarely tasted outside of their origins in Southern Mexico while feeling good that you’re supporting the rich cultural heritage of chocolate in its birthplace, its tierra madrein Central America! 
Thanks so much for your help & support,
Nat & Dave
   
 
P.S. A huge thanks to everyone who helped us get this far already with chocolate making: our partners Abby & Dani for hours of understanding & support, Maiara for coming into the world in the middle of a chocolate whirlwhind, our families for getting us here, all our friends who cheered us on, Shirley & Stan at Chop Chop Media for making us 2 amazing videos, Kristen for keeping the shop & chocolate making running smoothly, Matt for dealing with chocolate dust devils & flames, all the farmers who have provided us with great cacao & fruits to turn into chocolate, everyone on The Chocolate Life and Chocolate Alchemy who have given us endless advice, and everyone single one of you who has bought and enjoyed our chocolate from Hawaii to the mainland, Belgium, Ireland, New Caledonia, Australia, and New Zealand!
 
 

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2 responses to “An Edible History of Chocolate.

  1. Geert Vercruysse

    21/06/2011 at 15:58

    To find even more about this wonderfull chocolate follow the next link:

    Chocolate with a Conscience
    Bean-to-bar chocolate makers strive to make chocolate a less guilty pleasure.by Martha Cheng | Feb 23, 2011

    http://honoluluweekly.com/restaurants/2011/02/chocolate-with-a-conscience/

    Like

     

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