Mexico 66% Dark Chocolate: A Journey Through Tradition and Flavor
At República del Cacao, we create premium chocolates using fine-aroma cacao from Latin American countries such as Ecuador, Peru, the Dominican Republic, and now Mexico. República del Cacao’s new Mexico 66% dark chocolate features a distinctive, intense flavor profile with a variety of notes, making it a unique ingredient for the creations of chocolatiers and pastry chefs around the world.
Cacao and chocolate have always represented the essence of Mexican culture, a gastronomic heritage internationally recognized for its unmistakable flavor. In Mexico, the first transformation of cacao takes place: a drink made from the fruit's beans. Thus, as a tribute to this ancient history, we have created this new origin full of Mexican tradition and flavor.
For the launch of this new product, we prepared an event like no other, which made our attendees feel like a part of Mexico's culture and traditions. Bougainvillea, papel picado, and gastronomic creations based on the flavors of this land were just some of the experiences they enjoyed. The event was held at the culinary art school, Cuina, in Mexico City and featured the presence of several renowned chefs from the country such as Luis Robledo, Mao Montiel, Sofía Cortina, Alan Rubio, Silvia Guédez, Natividad Toledo, Roberto Gutiérrez, Xano Saguer, and Fernanda Prado.
This new Mexico 66% Dark Chocolate is made from Trinitario cacao, a 100% fine-aroma cacao sourced from the regions of Chiapas and Tabasco. It features an intense profile with various fruity, floral, and spicy flavor notes. Its 66% cocoa content reveals notes of roasted cacao, blended with yellow fruits, allspice, and orange blossom. With excellent fluidity that allows for versatile use in pastry and chocolate applications, it is a true tribute to the vibrant country of Mexico.
Furthermore, its strong species notes make it easy to pair with savory dishes without losing its prominence. For example, it pairs perfectly with ingredients like pasilla, ancho, or chipotle chilies for sweet and sour sauces or moles. It is also recommended for use in restaurant, ice cream, and chocolate applications.
Through the development of this new chocolate, we have begun by implementing projects of positive impact with the farmers who cultivate this unparalleled variety of cocoa. All these projects are founded on our Sustainability Pillars, through which we ensure the social, environmental, and economic development of all actors in our value chain.
Join us on this journey of tradition and flavor with the new Mexico 66% Dark Chocolate, which will allow you to create more versatile treats filled with the aromas, culture, and traditions of this land.
