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Bean-to-bar Cacao Star!

August 22, 2013

With a history dating back to 1400BC and notwithstanding a cornucopia of claimed health benefits from the lowering of cholesterol to improved cognitive function and the reduction of blood pressure, for most people, the main attraction of chocolate is it just plain tastes good. But most chocolate you find today is conched (kneaded) and tempered (heated and worked) as well as the beans having been fermented for anything up to 7 days (which increases its acidity) then machine dried, all of which drastically alters the flavour. Think you know what chocolate tastes like? Think again.

Into this breach steps the valiant ChocoVivo, where owner Patricia Tsai sources her beans from a single, 100-year-old, family-owned plantation in Mexico – the original cacao producing area during the Mayan and Aztec eras, how’s that for terroir! The beans are gently fermented for only 2-3 days for lower acidity, sun-dried, then lightly roasted and ground using lava stones... the same as 2000 years ago. Un-conched and un-tempered the resulting pure bars (65-100%) are the taste of true chocolate. But don’t miss the blended bars like cherry, almond and black peppercorn or hazelnut and sea salt, or the pure powders and divine butter blends – hello, chocolate and caramel. Or, for a serious treat ChocoVivo will even custom blend especially for you. Viva, chocolate!

12469 West Washington Blvd / Culver City
/ +1 310 845 6259 /