drinking chocolate love & lore (and supplies!) from a longtime bean to bar chocolate maker
Same Map, new destination.
There are journeys that take us somewhere new, and those that take us down far older paths. The intersection where these two meet can be both a sweet homecoming and a wide-eyed wake up call. when old school hot chocolate in all its warmth + charm + crave-worthiness and craft chocolate forge a new byway, we think it's a destination worthy of exploring.
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since making my first batch of bean to bar chocolate I’ve been crafting outside the map lines: 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.
drinking chocolate bodega
Our own micro-batch horchata-style drinking chocolate, crafted with single origin cacao sourced from our friend Alex at Revival Cacao in Tabasco, 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 plant-based “milk” chocolate with cane sugar and panela sugar, then added habanjero, smoked paprika, canela cinnamon, honey, and a titch of salt to spice it up.
It’s not too sweet, and not too spicy.
Drink warm or cold: use 2 tablespoons per each 3 oz of liquid.
8oz pouch is re-sealable.
A friend and student who works with farmers in Ghana for a big & famous chocolate company sent me a special micro-lot of organic Ghana cacao, and here it is in all its friendly, nothing bitter about it, 74% dark chocolate glory. If you’re timid around %s above 70, this might become your BFF forever.
Very limited quantities; when it’s gone it’s gone.
Drink warm or cold: use 2 tablespoons per each 3 oz of liquid.
8oz pouch is re-sealable.
