Kekao Monthly Craft Chocolate Club - February

CUNA DE PIEDRA COMALCALCO:

Cunda de Piedra Comalcalco is a group of Mexicans who are passionate about cacao. Its mission is to raise the quality of life of everyone involved in the process, from those who grow and harvest the land to those who consume their bars. Cuna de Piedra is a homage to Mexican cacao. Each one of their chocolates reflects the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.

Cuna de Piedra Comalcalco Tabasco w/ Hibiscus Flowers 73%

For this bar, Cuna de Piedra has chosen the hibiscus flower harvested by the indigenous community “Numa Gamaa Ski Yu Me'Phaa”, from whom they have learned a special kind of devotion to Mother Earth, and a true understanding that the whole is greater than the sum of its parts. The members of the Me'Phaa community have been cultivating the creole Hibiscus tree for centuries. This is the variety originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco and is known for being particularly robust and aromatic.

Tasting notes: Floral

MAROU CHOCOLATE:

Marou was one of the first bean-to-bar makers in Asia. When Vincent Mourou left his advertising career in San Francisco, he moved to Vietnam to find himself. This is when Vincent met Samuel Maruta, a banker from France living in Saigon with his wife and two kids. The two had nothing but a blender, an oven, cake tins, and Sam's kitchen. Samuel and Vincent continue to work with a tight network of small farmers who they buy the best quality beans from.

Marou Dak Lak 70%

Buttery and fresh tasting, this cacao is grown in central Vietnam amidst pepper vines and coffee plantations, lending bright earthiness to this dark chocolate.

Tasting notes: Red Fruit & Spice

RAAKA:

Raaka is devoted to making uncommonly delicious chocolate that captures the brighter, bolder, and fruitier side of cacao. They make every bar from scratch with unroasted cacao beans, sourced from growers they trust and admire. The unique flavor of their unroasted chocolate is part place, part process. They craft their bars in celebration of each cacao origin's unique character. Their chocolate-making process values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate. All of their chocolate is made from scratch, bean-to-bar, in Red Hook, Brooklyn.

Raaka Rose Cardamom 70% (Limited Batch)

Raaka Rose Cardamom by Raaka is a limited-batch chocolate bar, released only seasonally. To make this bar, Raaka gently steams Tanzanian cacao over rose petals and cardamom, conjuring a luscious and dreamy floral bar. Celestial, ambrosial, transcendental.