crafting slow batch cacaolove
~~since 2014~~
and sending it ‘round the world
Handcrafted chocolate inspired by memories, the twang of a favorite song, the scent of snow sifting through fir trees, the way a river wraps itself around an oar.
the cacao barista snail mail club!
drinking chocolate love & lore sent every month straight to your mailbox, with options to include chocolate xxoo
it’s here!
A map of the world. Not the one in the atlas,
but the one in our heads, the one we keep coloring in.
With the blue thread of the river by which we grew up.
The green smear of the woods we first made love in.
The yellow city we thought was our future.
The red highways not traveled, the green ones
with their missed exits, the black side roads
which took us where we had not meant to go.
The high peaks, recorded by relatives,
though we prefer certain unmarked elevations,
the private alps no one knows we have climbed.
The careful boundaries we draw and erase.
And always, around the edges,
the opaque wash of blue, concealing
the drop-off they have stepped into before us,
singly, mapless, not looking back.
--Lisel Mueller
drinking chocolate
enjoyed the good stuff we’re sending with the monthly subscription, or sad you missed out? now’s your chance to grab a stash.
Our May subscription with drinking chocolate featured this horchata-style drinking chocolate, crafted with single origin cacao from our friend Alex at Revival Cacao in Mexico. Horchata is a traditional beverage typically made with rice to lightly thicken and spices to warm & sweeten it. I used mochiko rice flour to craft a dark plant-based “milk” chocolate with cane sugar and panela, and added habanjero, smoked paprika, honey, and a titch of salt to spice it up without making it too hot.
Drink warm or cold: use 2 tablespoons per each 3 oz of liquid.
8oz pouch is re-sealable.