Madre Chocolatehttp://madrechocolate.com
 
 

Delicious and Original Chocolate Bars Currently Available


This chocolate is made with cacao purchased directly from an organic farm cooperatives in Mexico and Hawaii and crafted from bean to bar in small batches. Our processing preserves a high level of healthy antioxidants and provides a rich delightful flavor. 


At Madre Chocolate we use a selection of traditional fruits and spices of the Aztec, Maya, Olmec, and Barra tribes of Central America that invented chocolate, to both celebrate their cultural heritage and bring you delicious original flavors that few have had the privilege of tasting…until now.


Chiapas Single Origin Roasted

By having one-on-one discussions in the cacao farms of individual cooperative members in Xoconusco, Chiapas, Mexico, we can select the beans that have been grown and fermented in the best possible conditions, so you can really taste the terroir of Mexico, the minerals and growing conditions that give each chocolate its own unique taste. Eating this chocolate from where chocolate was invented, and a place so renowned for its chocolate that the Aztecs hundreds of years ago had conquered this area far away from their central empire just so they’d have a steady supply of the valuable beans. You do not have to mount a large army paid in the Aztec and Maya currency of cacao beans to taste this historic chocolate any more, instead, by helping pay the organic cacao farmers of Xoconusco a living wage, you can get this chocolate straight from the source that we have lovingly roasted, crushed, winnowed, ground, and molded into beautiful bars that retain all the intricate tastes of chocolate’s birthplace.


Chiapas Single Origin Unroasted

Made from the same unique and delicious beans as our roasted Chiapas chocolate, in this bar we leave out the roasting step, retaining up to 4 times the antioxidants and giving a light fruity flavor when combined with premium whole vanilla beans from Chinantla, Oaxaca and Mexican-made cocoa butter that many who try are instantly converted to. Some chocolate makers may call this type of chocolate “raw” chocolate but we feel this is a misnomer as the cacao during fermentation almost always reaches above the magic raw temperature of 118° F at which many enzymes are degraded. However, the numerous beneficial flavonoid antioxidants found in cacao can take higher temperatures, and that is what we strive to preserve in our chocolate by picking beans from known high antioxidant cacao growing areas, and processing them lightly, so we can give a you bar that combines the rich cultural history of cacao and the high-tech science of chocolate in one delicious package.


Amaranth Crunch

Amaranth is a “pseudo-grain” closely related to quinoa of South America and spinach, and not to the grasses that give us all the other “true” grains. Little known outside of Central America and health food shops in the US, amaranth should be called a “truer” grain since it actually has substantial quantities of all 8 of the essential amino acids, which grains are missing many of. In fact, amaranth was so substantial that it was a staple food for the Aztecs, who even molded it into large sculptures outside their impressive temples, yet, disastrously, the European conquistadores thought this food was sacrilegious and banned the Aztecs from using it, possibly leading to the Aztecs eventual collapse without their central food. Luckily it has survived into the modern day in delicious cakes called alegrias, Spanish for “joys”, made of popped amaranth seeds mixed with honey or sugar, a delicious, nutty, and healthy alternative to rice krispies! We thought this would make a great contribution to our Mexican historical line of chocolates, so we hand pop thousands of the minuscule seeds and blend them with a rich dark Mexican chocolate, given it a nice crunch, pop, and nuttiness when you bite into the bar. What could be better than eating a delicious, healthy slice of history that is called “joys”?


Triple Cacao

A one-of-a-kind blend of three forms of the plant we hold dearest: tangy cacao pulp from Brazil and bold cacao nibs from Tabasco are blended into a smooth Chiapas chocolate to make a splendid trifecta! This bar represents the history of cacao as it moved from being used for its pulp in the trees origins in South America up into Central America’s Yucatan Peninsula where chocolate was discovered thousands of years ago.








Xocoxochitl

Traditional chocolate flavorings of the Aztecs, the chipotles and allspice in this bar give the chocolate a little extra smoky kick, but not tongue-searingly hot. The fact that chiles are pain relievers and appetite suppressants can only make this delicious chocolate even better for you! Though the native allspice of the Caribbean and Central America has been largely replaced by cinnamon and cloves, plants introduced from Asia,  we love the rich flavor combination of allspice  so much we named this bar after the Aztec name for allspice, Xocoxochitl.


Candied Hibiscus

Ruby-red Hibiscus flowers infuse a smooth, deep chocolate from the State of Tabasco with their exquisite aroma and tanginess. The beautiful bright red blossoms of hibiscus are used around the world to make a refreshing tart drink called Bissap in West Africa, Karkady in the Middle East, Jamaica in Mexico, Krajiap in Thailand, and Sorrel in Jamaica. Regardless of where it is drunk, hibiscus is renowned around the world for reducing fever and lowering blood pressure, boosting the healthiness of our already antioxidant rich chocolate with a fruity tanginess that complements the chocolate's smooth rich taste and will make it hard for you to resist.


Pink peppercorn & sea salt

Tasty spicy pink relatives of cashew and mango, called “christmas berry” in Hawaii, pink peppercorns are originally from Brazil, and they have spread across the ridges of Hawaii to a point that they are crowding out native plants. Normally the pink peppercorns you buy in the store take a circuitous route from Reunion Island to France to the US, definitely not local food! So we decided to do something about this non-local food yet invasive plant, but picking as much of the spreading trees locally in Hawaii as we can, lightly drying them, and mixing them with finely ground Hawaiian sea salt in assertive dark Tabasco state chocolate that lets you take part in a project of ours called Eating Aliens where you help eat invasive plants out of existence in a delicious way!


Limited Edition Bars


These bars are only available in limited quantities due to seasonal ingredients that we hand pick ourselves or can only get occasionally from farmers. Subscribe to our blog or email list to be notified when these rare and tasty bars are available for purchase.


Strawberry Guava

This super tangy sweet fruit named after the two fruits it taste like a combination of hails from Southern Brazil is a very popular edible and ornamental in its native area and Hawaii and Southern California. Unfortunately, this delicious fruit has become a invasive plant in much of Hawaii, so we thought we would solve two problems at once and gather the fruit to help eliminate some of the plant and help restore native Hawaiian plants, while at the same time making our already delicious Hawaiian chocolate even better with strawberry guava’s zing. Another great addition to our Eating Aliens line, where you help get rid of invasive plants by eating delicious chocolate!


Rosita de Cacao

The rich, maple sugar scent of the flower called cacahuaxochitl by the Aztec is presented with a Tabasco chocolate that stands up to heady aroma of the flower. Rosita de cacao  or "the flower of cacao", an intensely scented flower that is distantly related to cacao, is used in several chocolate drinks and foams in Mexico, like Tejate. The foam on these drinks was extremely popular among the Maya for centuries, being pictured on many of their burial vases that contained chocolate.





Jocote

Jocote is a Mexican native plum-sized fruit, sometimes called ciruela, that tastes like an extra tangy mango to which it's related. The dried jocote lends a rich aromatic zest to the Tabasco Forastero chocolate in which it's blended, and is a fruit that the Maya have always enjoyed along with their chocolate, and now you can too!



Single Estate Hawaiian chocolate

When we are able to obtain some of the well grown and fermented cacao beans from farmers we have cultivated close relationships with around the Hawaiian islands, we carefully crush, winnow, and conch this delicate cacao into a rich smooth chocolate reminiscent of the South Pacific breezes that warm these tropical isles. This is one of the few chocolates available that is completely grown and made on US soil.