Cuna de Piedra
Cuna de Piedra Single Origin Mexican Drinking Chocolate Discs | Chocolate para Mesa | Hot Chocolate
$20.99 USD
A variety pack of three different single origin drinking chocolate discs from Mexico.
For the ultimate gift, pair these drinking chocolate discs with Cuna de Piedra's stunning contemporary reinterpretation of the molinillo which can be found here: https://www.thecuratedpantry.com/collections/new-arrivals/products/cuna-de-piedra-mexican-molinillo-whisk-molinillo-para-chocolate-hand-carved-molinillo
CHOCOLATE DE MESA CHINANTLA, OAXACA 60% (Blue)
Tasting Notes: Medium-height cocoa, washed (unfermented), with a touch of cinnamon. Notes of toasted almonds, nutmeg and cinnamon. Intense aroma of cocoa, lightly toasted nuts and a little cinnamon. Delicate body and light mouthfeel.
To create this chocolate, we were inspired by the traditional "Table Chocolate" from Oaxaca; cocoa, cane sugar and a delicate touch of Mexican cinnamon.
State cocoa, washed, from the plot of Doña Dionisia García, which is located in a region known as "La Chinantla" within San Felipe de León, a town in the northeast of Oaxaca.
Doña Dionisia comes from generations of guardians of the Oaxacan cocoa legacy, she is an ambassador of Chinanteca Cuisine, a producer of cocoa and a traditional chocolate maker. In its agroforestry plot, biodiversity is expressed in other native trees such as the pataxte (Theobroma bicolor), the achiote, the chicozapote, the mamey and banana trees.
CHOCOLATE DE MESA TECPATÁN CHIAPAS 60% (Pink)
Tasting Notes: High altitude cocoa, washed (unfermented). Notes of spices such as nutmeg and cloves. Aroma of slightly toasted nuts and cocoa. Medium body and light mouthfeel.
Located in the north of the Zoque region, in Chiapas, Tecpatán is a place whose language and culture are threatened to disappear. Today the only inhabitants left in the area are women and children, as most of the men migrated to North America in search of a better future.
For this chocolate we chose a washed, state-of-the-art cocoa from Doña Elvira Gómez, a third-generation cocoa producer who, thanks to her strength and perseverance, has resulted in better and bigger harvests year after year. Hidden in the mountains of Tecpatán, some 1,200 meters above sea level, its 100-year-old cacao trees coexist with the pataxte (Theobroma bicolor), mandarin trees and banana trees.
CHOCOLATE DE MESA SOCONUSCO, CHIAPAS 60% (Orange)
Tasting Notes: Low altitude cocoa, fermentation process. Notes of grapefruit, hazelnut and raspberry. Aroma of cocoa and prune. Dense body and creamy mouthfeel.
The Mokayas domesticated the cacao tree in Soconusco about 4000 years ago. There is archaeological evidence of traces of theobromine found in ceramics dating from 1900 BC. They were the first to process chocolate in Mexico and most likely they were the ones who coined the word "kakawa" in their Mixe-Zoque language.
We honor this millennial legacy with our reinterpretation of chocolate to drink with fermented cocoa from RAYEN, a cooperative in the Raymundo Enríquez ejido, made up of 28 members who own 50 hectares, lands where cocoa grows alongside other fruit trees such as mamey, pineapple and mango. in addition to tropical flora such as heliconias and majestic ceiba trees.
Cuna de Piedra is an homage to Mexican heirloom cacao. Each one of their internationally acclaimed chocolate bars is a reflection of the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.
For the ultimate gift, pair these drinking chocolate discs with Cuna de Piedra's stunning contemporary reinterpretation of the molinillo which can be found here: https://www.thecuratedpantry.com/collections/new-arrivals/products/cuna-de-piedra-mexican-molinillo-whisk-molinillo-para-chocolate-hand-carved-molinillo
CHOCOLATE DE MESA CHINANTLA, OAXACA 60% (Blue)
Tasting Notes: Medium-height cocoa, washed (unfermented), with a touch of cinnamon. Notes of toasted almonds, nutmeg and cinnamon. Intense aroma of cocoa, lightly toasted nuts and a little cinnamon. Delicate body and light mouthfeel.
To create this chocolate, we were inspired by the traditional "Table Chocolate" from Oaxaca; cocoa, cane sugar and a delicate touch of Mexican cinnamon.
State cocoa, washed, from the plot of Doña Dionisia García, which is located in a region known as "La Chinantla" within San Felipe de León, a town in the northeast of Oaxaca.
Doña Dionisia comes from generations of guardians of the Oaxacan cocoa legacy, she is an ambassador of Chinanteca Cuisine, a producer of cocoa and a traditional chocolate maker. In its agroforestry plot, biodiversity is expressed in other native trees such as the pataxte (Theobroma bicolor), the achiote, the chicozapote, the mamey and banana trees.
CHOCOLATE DE MESA TECPATÁN CHIAPAS 60% (Pink)
Tasting Notes: High altitude cocoa, washed (unfermented). Notes of spices such as nutmeg and cloves. Aroma of slightly toasted nuts and cocoa. Medium body and light mouthfeel.
Located in the north of the Zoque region, in Chiapas, Tecpatán is a place whose language and culture are threatened to disappear. Today the only inhabitants left in the area are women and children, as most of the men migrated to North America in search of a better future.
For this chocolate we chose a washed, state-of-the-art cocoa from Doña Elvira Gómez, a third-generation cocoa producer who, thanks to her strength and perseverance, has resulted in better and bigger harvests year after year. Hidden in the mountains of Tecpatán, some 1,200 meters above sea level, its 100-year-old cacao trees coexist with the pataxte (Theobroma bicolor), mandarin trees and banana trees.
CHOCOLATE DE MESA SOCONUSCO, CHIAPAS 60% (Orange)
Tasting Notes: Low altitude cocoa, fermentation process. Notes of grapefruit, hazelnut and raspberry. Aroma of cocoa and prune. Dense body and creamy mouthfeel.
The Mokayas domesticated the cacao tree in Soconusco about 4000 years ago. There is archaeological evidence of traces of theobromine found in ceramics dating from 1900 BC. They were the first to process chocolate in Mexico and most likely they were the ones who coined the word "kakawa" in their Mixe-Zoque language.
We honor this millennial legacy with our reinterpretation of chocolate to drink with fermented cocoa from RAYEN, a cooperative in the Raymundo Enríquez ejido, made up of 28 members who own 50 hectares, lands where cocoa grows alongside other fruit trees such as mamey, pineapple and mango. in addition to tropical flora such as heliconias and majestic ceiba trees.
Cuna de Piedra is an homage to Mexican heirloom cacao. Each one of their internationally acclaimed chocolate bars is a reflection of the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.
